Richemont Masterbaker, where aspiring chefs embark on a journey through the world of baking.
"Richemont Masterbaker provides comprehensive modern Pastry & Bakery education programs, for aspiring Chefs. Through our KHDA approved specialized programmes, students will be able to upgrade their knowledge, skills and learn extensively about new applications within the fields of Bakery, Pastry, Chocolate, Ice Cream and more. Richemont Masterbaker is the only Culinary School specialized in Pastry
Your starter reacts to everything you feed it. In part two, discover which flour can wake it up, how water affects fermentation and what keeps it ready to rise.
A healthy sourdough starter begins with knowing what to look for. Here are the signs that yours is active and ready.
Smooth butter ganache comes down to temperature, timing, and the right emulsion.
Meet the artists behind every creation.
30/07/2026
What changes the texture of your cookies?
Swipe through to see how butter influences the final result.
Piping buttercream is not just about the nozzle. It comes down to control. Swipe through to see how each technique shapes the final result.
Piping buttercream is not just about the nozzle. It comes down to technique. Swipe through to see how each technique shapes the final result.
23/07/2026
What shapes the texture of a sponge cake? Swipe through to see how each ingredient affects the final result.
No gelatine, yet it still holds its shape. Here’s what gives this Chocolate Hazelnut Mousse its structure.
Active dry or instant dry yeast? They look similar on the shelf, but behave differently in dough. In this episode of Baking Decoded, we explore why that matters.
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| Tuesday | 08:00 - 17:00 |
| Wednesday | 08:00 - 17:00 |
| Thursday | 08:00 - 17:00 |
| Friday | 08:00 - 17:00 |