Sourdough Shio Pan Class: Japanese Salt Bread, 4 Flavours

Ever queued for shio pan? In this small, hands-on class at our Ryde studio, you’ll learn to make it yourself, the sourdough way.Shio pan (塩パン), also called salt bread, is a Japanese butter roll rolled around a log of cold butter and finished with flaky sea salt. As it bakes, the butter melts out and fries the base until it’s crisp, leaving a hollow, buttery centre inside a soft, milky crumb.Most recipes use commercial yeast. Ours is naturally leavened with Hankerie’s 15-year-old sourdough starter, which gives you:

• Deeper flavour from a slow overnight ferment
• A softer crumb that stays fresh for longer
• A flexible schedule that fits around family life, because the dough ferments overnight

Every stage of the dough in one sessionSourdough takes time, so we’ve prepared the dough at each stage. In one class you’ll:

• Mix and knead your own enriched sourdough by hand, to a windowpane
• Divide and pre-shape dough that fermented overnight, so you feel what properly fermented dough is like
• Shape rolls around cold butter logs, the technique that creates the hollow centre
• Bake until golden, with a crisp, butter-fried base and flaky sea salt
• Pipe and finish four flavours with bakery-style toppings

The 4 flavours you’ll make1. Original Sea Salt. The classic, with a crispy base and a buttery centre.2. Matcha Cream & Azuki. Piped green tea cream with sweet red bean.3. Fresh Cream with Mango. Lightly sweetened cream with seasonal mango and pink peppercorns.4. Egg Mayo & Parsley. A savoury lunchbox favourite with kids.One base dough gives you four completely different bakes, sweet and savoury.What you’ll learn

• How to time a sourdough schedule around your day
• How to tell when an enriched dough is kneaded and proofed properly
• How to shape so the butter stays sealed in and doesn’t leak before baking
• Why the butter pools and fries the base, and how to make it happen every time
• How to stabilise whipped cream and pipe rosettes and ribbons
• How to store, freeze and refresh shio pan so it tastes freshly baked

No experience needed. If you can follow a recipe, you can bake these.What’s included

• 4 hours of hands-on baking in a small group
• All ingredients and equipment
• A warm shio pan tasting in class
• Your own fresh dough to ferment overnight and bake at home the next day
• 150g of mature sourdough starter from our 16-year-old culture
• A recipe card and home timeline, including a fridge method if you don’t have a cool room
• Email support after class, so you can send us your bake photos and questions

What to bring

• A container for your dough
• A cool bag on warm days

Suitable for

• Home bakers who want a reliable sourdough bake beyond the loaf
• Parents looking for homemade snacks and lunchbox ideas
• Food lovers who want to make shio pan themselves
• Gift buyers looking for a memorable experience for a birthday or Christmas

Class detailsDuration: 4 hoursClass size: Up to 6 bakersLocation: Hankerie Studio, Ryde NSW. Easy to reach from Macquarie Park, Eastwood, Epping, Gladesville and the Hills.Allergens: Contains wheat, dairy and egg. We can’t adapt this class for dietary requirements.

Upcoming dates for Sourdough Shio Pan Class: Japanese Salt Bread, 4 Flavours

Times are Sydney time. Dates and prices as of 28 Oct 2026, 6:00pm; availability and price are confirmed live when booking on this page.

2 upcoming dates between 21 Nov 2026 and 13 Mar 2027.

• Sat 21 Nov 2026, 9:30am-1:30pm
• Sat 13 Mar 2027, 9:30am-1:30pm

• 4 hours of hands-on baking in a small group
• All ingredients and equipment
• A warm shio pan tasting in class
• Your own fresh dough to ferment overnight and bake at home the next day
• 150g of mature sourdough starter from our 16-year-old culture
• A recipe card and home timeline, including a fridge method if you don’t have a cool room
• Email support after class, so you can send us your bake photos and questions

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