EXCLUSIVE LEARNING PROGRAM OPEN TO THE PUBLIC
THE BREAD MASTERCLASS
FROM WHITE BELT
TO BLACK BELT BAKER:
THE BREAD-MAKING JOURNEY FOR ADULTS BEGINS
Welcome to the Dough-Jo, where flour flies, dough rises, and bakers are forged!
This isn’t just a bread-making class—it’s a 5-class journey of dough mastery that takes you from a humble White Belt novice to the elite ranks of a black belt confidence.
Your Journey Begins: Master the Art of Bread-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 give you culinary confidence,
teaching you the foundational skills of bread-making.
Do we need a Belt System?
Rise Through the Ranks
Just like martial arts, bread-making is a discipline.
Each class is a step closer to mastery:
White belt: Learn the basics—make a mess in the kitchen with
flour, water, salt, yeast, and learn how to tame them.
Yellow belt: Conquer your first loaf and discover the secrets of texture and flavor.
Green belt: Dive into the world of enriched doughs—think brioche.
Brown belt: Or sourdough belt, the holy grail of bread. This is where the magic happens.
Black belt: Master advanced techniques, like decorative scoring and multi-day fermentation.
But here’s the twist: Is the black belt the ultimate goal? We argue that the brown belt baker is the true master—unleashing sourdough prowess is an achievement worthy of legend!
WHY JOIN THE DOUGH-JO?
1
Hands-On Learning
You won’t just watch—you’ll knead, proof, and bake alongside our expert “bread senseis.”
2
Fun and Interactive
We promise a learning environment filled with laughs, flour-covered aprons, and dough victories.
3
Skills for Life
You’ll walk away with recipes, techniques, and the confidence to bake like a pro.
Are You Ready to Earn Your Belt?
The journey starts here.
Whether you’re a total bread beginner or a casual baker looking to level up, the Dough-Jo is your gateway to greatness.
Join us for the ultimate bread-making adventure and prove you’re ready to
RISE to the challenge—literally.
 Bread class 360 Cooking Studio Toronto large focaccia |  Bread class 360 Cooking Studio Toronto pretzel buns |  Bread class 360 Cooking Studio Toronto pretzel |
|---|---|---|
 Bread class 360 Cooking Studio Toronto bread making class |  Bread class 360 Cooking Studio Toronto buns coating |  Bread class 360 Cooking Studio Toronto buns |
 Bread class 360 Cooking Studio Toronto focaccia |  Bread class 360 Cooking Studio Toronto oven |  Bread class 360 Cooking Studio Toronto teaching |
 Bread class 360 Cooking Studio Toronto proofing |  Bread class 360 Cooking Studio Toronto large focaccia |  Bread class 360 Cooking Studio Toronto buns oven warm |
 Bread class 360 Cooking Studio Toronto bread |  Brioche360cookingstudioBrioche from the 360 Cooking Studio High Park |
In all seriousness, the Dough-Jo is a fun gag... but this bread experience is absolutely real!
It is a 5 class program to make you
master baking a great variety of different breads.
Can't follow the 5 classes? It's alright, not everyone is courageous from the beginning.
Come for a trial white belt class and we will give you the opportunity to come back and earn your
black belt.
THE PROGRAM
Adult class: Over multiple weekends, our dough loving chefs will guide you
through the foundational techniques of creating classic breads from scratch,
and above all, you will get to connect with other bread enthusiasts eager to learn
You're missing a class?
No problem, we will have make up classes for you.
Want to bring your child?
Yes, and it is free for children interested in the craft.
It is the best activity to bond with the family.
WHAT ARE WE GOING TO LEARN?
Week 1 Focaccia
Baking personal sized focaccia with traditional toppings, and receiving
dough to bake at home with some more recipe ideas. Fundamentals of proofing, yeast, and flour
choice.
Week 2 Buns and Rolls
We will be baking 2 different breads: pan au lait burger bun and a pretzel
style dinner roll. Working with yeasted doughs and shaping rounds will
be the focus.
Week 3 Enriched Doughs
We will make a brioche loaf as well as a chocolate challah braid.
Going over braiding technique as well as how to add butter for making enriched bread doughs.
Week 4 Sourdough introduction
Receive sourdough mothers and learn how to care for them as well as baking and shaping first sourdough country style loafs
Week 5 Sourdough
Baking with the mothers acquired in the previous class with a more in
depth look at shaping and slashing techniques
