Can’t attend 5 Saturday classes in a row?
That’s alright— there is no particular order to the classes, you can pick and choose the classes and dates you like. We also offer up to 2 make-up classes, scheduled when it works best for you.
Masterclass courses
Our chef-led experiences are built around our Dough-jo philosophy—a playful nod to martial arts—where you progress through hands-on, skill-based training that builds confidence, sharpens fundamentals, and makes learning to cook both engaging and social.
Your Journey Begins:
From White Belt to Black Belt Confidence in the Kitchen
Welcome to the Dough-Jo, where flour flies, dough rises, and knowledge is forged!
This isn’t just a regular masterclass—it’s a 5-class journey of dough mastery that takes you from a humble White Belt novice to true black belt confidence in the kitchen.
Master the Art of Self-Dough-Defense
Picture this: you’re walking down the street, and hunger strikes. Are you prepared?
With the skills you’ll gain in our Dough-Jo, you’ll have the confidence to knead, proof, and bake your way out of any carb-related crisis.
Our classes are designed to build real culinary confidence, teaching you the foundational skills of bread and pasta making, along with techniques and knowledge you’ll use for a lifetime.
Whether you’re a total beginner or a casual foodie looking to level up, the Dough-Jo is your gateway to greatness. Join us for the ultimate masterclass adventure and prove you’re ready to rise to the challenge.
In all seriousness, the Dough-Jo is a fun gag—but this bread and pasta experience is absolutely real.
5 Week Program
Beginners
Pasta Making Masterclass
From silky dough to perfectly shaped pasta, this immersive masterclass teaches you the foundations and advanced techniques of fresh pasta-making. Roll, cut, shape, and cook your way to Italian excellence.
5-class bundle
72$ / class
5 Week Program
0$ / Class
Single class
95$ / class
5 Week Program
0$ / Class
What You’ll Learn
Week 1 - Orecchiette Puttanesca
Small ear-shaped pasta tossed in a bold tomato sauce with olives, capers, garlic, and anchovies.
Week 2 - Gnocchi with Brown Butter & Sage
Soft potato dumplings coated in nutty brown butter and fragrant sage.
Week 3 - Ravioli alla Vodka
Stuffed pasta served in a creamy tomato sauce finished with a touch of vodka.
Week 4 - Traditional Italian Carbonara
Pasta coated in a rich, silky sauce of eggs, Pecorino Romano, black pepper, and guanciale.
Week 5 - Farfalle & Fusilli with Pesto Genovese
Bow-tie and spiral pasta tossed in a fresh basil pesto with garlic, pine nuts, Parmesan, and olive oil.
Schedule
Every Sunday
11:00 AM – 1:00 PM
What You’ll Learn
Week 1 - Orecchiette Puttanesca
Small ear-shaped pasta tossed in a bold tomato sauce with olives, capers, garlic, and anchovies.
Week 2 - Gnocchi with Brown Butter & Sage
Soft potato dumplings coated in nutty brown butter and fragrant sage.
Week 3 - Ravioli alla Vodka
Stuffed pasta served in a creamy tomato sauce finished with a touch of vodka.
Week 4 - Traditional Italian Carbonara
Pasta coated in a rich, silky sauce of eggs, Pecorino Romano, black pepper, and guanciale.
Week 5 - Farfalle & Fusilli with Pesto Genovese
Bow-tie and spiral pasta tossed in a fresh basil pesto with garlic, pine nuts, Parmesan, and olive oil.
Schedule
Every Sunday
11:00 AM – 1:00 PM
5 Week Program
Beginners
Bread Making Masterclass
A complete journey into the art of bread-making. Learn essential techniques, work with different doughs, and build confidence as you bake a variety of classic breads from scratch under the guidance of professional chefs.
5-class bundle
72$ / class
5 Week Program
0$ / Class
Single class
95$ / class
5 Week Program
0$ / Class
What You’ll Learn
Week 1 - Focaccia
A soft, olive oil–rich Italian bread with a crisp exterior and airy interior, topped with herbs and salt.
Week 2 - Buns & Rolls
A chewy, golden-brown bun with a glossy crust and distinctive pretzel flavor, finished with coarse salt.
Week 3 - Enriched Doughs
A slightly sweet, soft, and rich braided bread traditionally made with eggs.
Week 4 - French baguette
A long, slender French bread with a crisp crust and light, airy crumb.
Week 5 - Bagel
A dense, chewy bread with a shiny crust, traditionally boiled before baking and topped with seeds.
Extra
Sourdough Class Available
Schedule
Every Saturday
9:00–11:00 AM
What You’ll Learn
Week 1 - Focaccia
A soft, olive oil–rich Italian bread with a crisp exterior and airy interior, topped with herbs and salt.
Week 2 - Buns & Rolls
A chewy, golden-brown bun with a glossy crust and distinctive pretzel flavor, finished with coarse salt.
Week 3 - Enriched Doughs
A slightly sweet, soft, and rich braided bread traditionally made with eggs.
Week 4 - French baguette
A long, slender French bread with a crisp crust and light, airy crumb.
Week 5 - Bagel
A dense, chewy bread with a shiny crust, traditionally boiled before baking and topped with seeds.
Extra
Sourdough Class Available
Schedule
Every Saturday
9:00–11:00 AM
Masterclass Schedule
Plan your next culinary adventure. Explore upcoming Bread and Pasta Masterclasses and reserve your spot in our hands-on, chef-led experiences.
April 2026
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Focaccia - April 11, 2026
April 11, 2026
9:00 am
Buns and rolls - April 18, 2026
April 18, 2026
9:00 am
Enriched doughs - April 25, 2026
April 25, 2026
9:00 am
Farfalle & Fusilli with Pesto Genovese
Craft two classic pasta shapes — farfalle and fusilli — and pair them with vibrant pesto Genovese. Learn shaping techniques and why these forms work perfectly with herb-based sauces.
Individual Class
All
Traditional Italian Carbonara (No Cream, Just Authenticity!)
Experience carbonara the authentic way — no cream, just eggs, Pecorino Romano, guanciale, and black pepper. Learn the technique that creates its signature creamy texture.
Individual Class
All
Ravioli alla Vodka
Create delicate handmade ravioli filled with creamy goat cheese and dill, served with a vodka-infused tomato and leek sauce. Learn filling, sealing, and sauce-building techniques.
Individual Class
All
Gnocchi with Brown Butter & Sage
Master pillowy potato gnocchi and finish with a rich brown butter and sage sauce. Learn the techniques behind light, delicate gnocchi and the origins of this comforting classic.
Individual Class
All
Orecchiette Puttanesca
Create handmade orecchiette paired with a bold, traditional puttanesca sauce. Learn how this Southern Italian dish balances flavour and why this shape is perfect for capturing sauce.
Individual Class
All
Sourdough Introduction
Receive your own sourdough starter and learn how to care for it, shape dough, and bake your first country-style sourdough loaf. A hands-on introduction to natural fermentation.
Individual Class
All
French baguette
Learn to make authentic French baguettes from scratch, including mixing, shaping, and baking. Take home your own fresh loaf and the skills to recreate this classic at home.
Individual Class
All
Enriched Doughs
Dive into rich, buttery doughs with a chocolate challah braid. Learn braiding techniques and the science behind enriched doughs that create soft, tender, and flavourful breads.
Individual Class
All
Buns & Rolls
Master soft, flavourful buns and pretzel-style rolls while learning shaping techniques and working with yeasted doughs. A hands-on class focused on texture, structure, and golden finishes.
Individual Class
All
Focaccia
Bake personal-sized focaccia with traditional toppings while learning the fundamentals of proofing, yeast, and flour selection. You’ll also take home extra dough and recipes to continue baking at home.
Individual Class
All