Kona Studio

🥯 Yu-geru Focaccia & Ciabatta Workshop
📅 31st May 2026 | ⏰ 9:00AM – 4:00PM
👨🏻‍🍳 Chef Emerson Yak, Founder of Kona Bakehouse

Experience artisan breads with light, airy crumb and crisp golden crust ✨

Using the Yu-geru method—a Japanese technique where hot water is mixed with flour to enhance moisture—you’ll achieve breads that are softer, more elastic, and stay fresh longer.

In this hands-on workshop, learn how to create both focaccia and ciabatta with confidence, from dough to bake.

🍞 7 recipes in 1 class:
Classic Tray Focaccia | Rosemary Potato Focaccia | Focaccia Toast
Classic Ciabatta | Maple Butter Ciabatta
Sundried Tomato Cheese Basil Ciabatta | Walnut Mulberry Cranberry Ciabatta

📩 Limited seats available. DM us or Whatsapp us at +60165367722 to secure your spot!

🥐 Taiwanese Soft Bun 10 in 1 Workshop
📅 29th May 2026 | ⏰ 9AM – 4PM
👨🏻‍🍳 Chef Emerson Yak, Founder of Kona Bakehouse

One of our most popular classes is back ✨

Learn how to create soft, fluffy Taiwanese buns from scratch—mastering dough techniques that allow you to adjust texture from soft to slightly chewy with confidence.

From dough handling to shaping, fermentation, and baking, this hands-on class will guide you step-by-step through the full process.

✨ What you’ll learn:
• Dough temperature & mixing control
• Gluten development stages
• Shaping & fermentation techniques
• Texture adjustment (soft ↔️ chewy)
• Creating different flavours & fillings

🍞 10 recipes in 1 class:
Red Bean | Taro | Cheese Sausage | Spring Onion
Butter | Polo | Almond Cranberry Cream Cheese
Hot Cross Raisin | Coffee | Chicken Floss

📩 Limited seats available. DM us or Whatsapp us at +60165367722 to secure your spot!

🍩 Hands-On Nama Donut Class
📅 23rd May 2026 | ⏰ 9:00AM – 3:00PM (till finish)
👨🏻‍🍳 Chef Emerson Yak

Soft, fluffy, and rich—learn how to create perfect nama donuts from scratch with a strong foundation in dough technique.

In this hands-on class, you’ll be guided step-by-step through dough enrichment, gluten development, fermentation, shaping, and frying—everything you need to achieve consistent, bakery-quality results.

✨ What you’ll learn:
• Dough composition & temperature control
• Gluten development stages
• Shaping & rolling techniques
• Fermentation & frying methods
• Creating different flavours & textures

🍩 6 flavours to master:
Kinako Black Sesame | Matcha Red Bean | Chocolate
Pumpkin | Pistachio | Lemon Glaze

📩 Limited seats available. DM us or Whatsapp us at +60165367722 to secure your spot!

🥯 Yudane Soft & Chewy Bagel Workshop
📅 21st May 2026 | ⏰ 9:00AM – 4:00PM
👨🏻‍🍳 Chef Emerson Yak, Founder of Kona Bakehouse

Discover the secret to perfectly balanced bagels—soft, chewy inside with a lightly crisp exterior using the Yudane method.

In this workshop, you’ll learn to create 2 types of dough (soft & chewy), understand baker’s percentage, and gain full control over mixing, shaping, fermentation, and baking.

✨ What you’ll learn:
• Dough mixing & development
• Shaping & filling techniques
• Fermentation control
• Achieving that perfect crust & texture
• Creating your own recipes with baker’s percentage

🥯 6 flavours + 1 spread:
Classic | Multigrain Cranberry | English Curry Cheese
Belgium Dark Chocolate | Tomato Basil Olive Cheese | Jalapeño Sausage Cheese
🧈 Lemon Cream Cheese Spread

📩 Limited seats available. DM us or Whatsapp us at +60165367722 to secure your spot!

✨ Yudane Salt Bread Workshop ✨
📅 17th May 2026 | ⏰ 9:00 AM – 4:00 PM
👨🏻‍🍳 Chef Emerson Yak, Founder of Kona Bakehouse

Golden crisp on the outside, soft and buttery inside—learn how to achieve the perfect salt bread texture using the Yudane method.

From dough control to butter placement and baking techniques, gain the skills to recreate consistent, bakery-quality results.

🍞 Recipe highlights:
• Crispy Yudane Salt Bread
• Truffle Yudane Salt Bread
• Dark Chocolate Salt Bread
• Garlic Cream Cheese Yudane Salt Bread
• Soft Salt Bread
• Earl Grey Fig Cream Cheese Salt Bread

📩 Limited seats available. DM us or Whatsapp us at +60165367722 to secure your spot!

✨ Hybrid Sourdough Workshop ✨
📅 15th May 2026 | ⏰ 9AM – 4PM
👨🏻‍🍳 Chef Emerson Yak, Founder of Kona Bakehouse

Master the art of hybrid sourdough—combining natural fermentation with a touch of yeast for better consistency, flavour, and control.

From starter basics to dough handling, shaping, and baking, this hands-on class will guide you step-by-step to achieve beautiful, well-structured loaves with confidence.

🍞 Recipes include:
• Country Bread
• Pullman Loaf
• Multigrain Walnut Toast
• Cream Cheese Cranberry

Perfect for beginners and those looking to strengthen their foundation in sourdough baking.

📩 Limited seats available. DM us or Whatsapp us at +60165367722 to secure your spot!

Ready to level up your baking game? 👀

Join Chef Xiao Long, International Master Baker, for 2 intensive masterclasses focused on real commercial techniques — from breads to viennoiserie.

🥖 10–11 June — Artisan Commercial Bread
🥐 13–14 June — Commercial Viennoiserie
⏰ 9:00 AM – 6:00 PM

Perfect for bakers who want to go beyond home baking and step into the professional world.
Spots are filling fast — don’t miss out
📲 Book now: +60-165367722

Not just baking — this is commercial-level bread training.

🔥 15 types of breads
🔥 Real bakery production knowledge
🔥 Sourdough to best-selling soft breads

If you’re planning to start or upgrade your bakery menu, this is the class you don’t want to miss.

📅 10-11th June 2026
📍 Kona Studio, PJ SS2

Seats are limited — DM us or contact us at +6016-5367722 to reserve yours now.

This is not your usual pastry class.

🔥 16 viennoiserie & pastry products
🔥 Commercial lamination techniques
🔥 Stable, scalable production system

From classic croissants & pain au chocolat to cruffins, ribbon viennoiserie & kouign amann — learn what it takes to run a real bakery line.

📅 13-14th june 2026
📍 Kona Studio, PJ SS2

Seats are limited — DM us or contact us at +6016-5367722 to reserve yours now.

Not just baking — this is commercial-level bread training.

🔥 15 types of breads
🔥 Real bakery production knowledge
🔥 Sourdough to best-selling soft breads

If you’re planning to start or upgrade your bakery menu, this is the class you don’t want to miss.

📅 13–14 June 2026
📍 Kona Studio, PJ SS2

Seats are limited — DM us or contact us at +6016-5367722 to reserve yours now.

Japanese Artisan Bread Masterclass
by Tomohito Shiiba（椎叶友仁）

📅 26 – 28 June 2026
⏰ 9:00 AM – 6:00 PM
3-Day Intensive Masterclass

Chef Tomohito Shiiba is a Japanese artisan baker known for his precise approach to fermentation, dough structure, and product consistency.
His work focuses on translating Japanese baking techniques into real production — creating breads that balance softness, structure, and shelf stability.

Over 3 days, you’ll learn how to build products that actually work in a bakery:

- Controlled fermentation
- Dough handling for consistency and repeatability
- Texture that holds beyond the oven
- Product development designed for daily sales

Covers a full working range:
Yudane Milk Bread, Sourdough, Rustique, Sandwich builds, Savoury applications, and Donuts

⚠️ Limited seats only
📲 DM / WhatsApp +60165367722 to secure your slot

Another round of unmissable classes with Chef Chen Shang Jui 🇹🇼✨

📍 8 May 2026
🍞 Japanese Toast & French Brioche Workshop
⏰ 2:30PM – 7:30PM

📍 9 May 2026
🍨 Hands-On Gelato Workshop 🇮🇹
⏰ 9:00AM – 1:30PM

🍮 Artisan Canelé 8-in-1 Workshop
⏰ 2:30PM – 7:30PM

📍 10 May 2026
🧈 Artisan Savory Financier Workshop
⏰ 9:00AM – 1:00PM

🍫 Artisan Ice Cream Bar Workshop
⏰ 2:00PM – 7:00PM

From soft, fluffy breads to rich gelato and classic French pastries — this lineup is all about technique, flavour, and hands-on experience 🔥

⚠️ Limited seats only
📲 DM / WhatsApp +60165367722 to secure your slot