Bread Lounge Workshops

22/08/2026

Chef Bert is LIVE on TikTok! Ask your baking questions! 🫓🥖🥯🥐

Ask your baking questions!. | Check out Bread Lounge Workshop's LIVE streams on TikTok! Watch, follow, and discover the latest content from Bread Lounge Workshop.

20/08/2026

In our Croissant 101 Workshop, we teach both hand lamination and sheeter methods so you can apply the technique based on the equipment you have.

Because it’s not just about having the right tools—it’s knowing how to use the process correctly. 💛

19/08/2026

80K🥹! 💛 Thank you for being part of the Bread Lounge Workshop journey. We’re so grateful for your continued support, and we look forward to seeing you in class! 🍩🍞🥖🥐🍕🍪🥯🥨🫓

16/08/2026

The recipe tells you WHAT to use. The process teaches you HOW to make it work.

You can have the recipe, but the recipe alone won’t guarantee a great doughnut. 🍩

The real difference is knowing how to execute it—how the dough should feel, when to stop mixing, how to manage fermentation, how to shape properly, when it’s ready to fry, and how to control your temperature.

That’s what we focus on in our Signature Doughnut Workshop—not just giving you formulas, but helping you understand the techniques behind them so you can recreate the results confidently on your own.

Learn the recipe. Understand the process. Master the dough. 🍩👩🏼‍🍳

15/08/2026

11/08/2026

WE NEED AN EXTRA HAND! 🙌

📍Location: Bread Lounge Studio, Parañaque City

✅All genders welcome
✅At least 21 years old
✅Preferably residing in Parañaque or nearby areas

Send your CV's to : [email protected]

11/08/2026

🥐 Egg wash seems simple, but how you apply it matters!

Brush gently and evenly, and avoid the exposed laminated edges. Too much egg wash can seal those beautiful layers and affect how your croissants expand in the oven.

It’s these small details that we focus on in our Croissant 101 Workshop: from dough preparation and lamination to shaping, proofing, and baking. ✨

Want to learn how to make croissants properly from start to finish? Join us in our next hands-on workshop! 🥐💛

09/08/2026

Did you know these canelé-looking pastries are actually made from croissant trimmings? 🥐✨

Instead of throwing away those beautiful laminated dough scraps, we
give them a second life—layered, buttery, crispy, and baked into something completely new.

Less waste, more pastry 💛

08/08/2026

Proper flour storage helps protect it from moisture, odors, and unwanted pantry pests.

Keep your flour fresh and ready for your next bake 🥐🥖🍞

07/08/2026

Would you pair your freshly baked Pain au Chocolat with coffee, matcha, or hot chocolate? ☕🍵🍫

Let us know in the comments!