Back Pocket Bakes: Spudding Around

$200 for onsite participants.

$190 for ZOOM participants WITH food samples. Discount code ZOOM5.

$180 for ZOOM participants WITHOUT food samples. Discount code ZOOM10

Want to learn how to bake breads with uniquely fluffy and soft crumb textures, and delicious chewy crusts? The answer lies underground! Christopher’s latest recipes will show you how to improve your baking with the humble potato.
 
1. Foundation Potato Dough

A multi-purpose dough which you can make with regular potatoes or sweet potatoes, and bake into buns or loaves. Also, learn how to vary the flavouring ingredients and techniques to get breads with different flavours.

2. Sapyoke (Thai-Portuguese Spicy Chicken Buns)

Hailing from the Thai-Portuguese community in Bangkok’s Kudi Chin district, these scrumptious buns are the cousins of Eurasian pang susi. Hand-chopped chicken, diced potato and a fragrant (but not fiery) fresh spice paste are cooked into a dry curry, wrapped in soft potato dough and baked until golden.

3. Black Sesame Sweet Potato Shokupan

Sweet potato and black sesame doughs are folded and rolled together for a simply ‘super’ result! This light and spongy sandwich loaf is tasty enough to eat all on its own, but also pairs well with both sweet and savoury spreads and fillings.

4. Chocolate Hazelnut Focaccia Dolce

Italy has several types of sweet focaccia. This pillow-plush and sophisticated bread infuses sweet potato dough with the classic duo of cocoa and hazelnuts. If you find commercial choc-hazelnut products too cloying, you’ll love this crunchy-topped, barely-sweet treat.Everyone loves a really good bun. Christopher’s new recipes will teach you how to make an all-purpose bun dough and change it up with different seasonings and fillings, from simple to spectacular.

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