French Bread Making & Baking Class


We all love classic French bread but often think they are too hard to achieve. In this class, we will show you how with a few basic techniques you can wow your guests with delicious, useful tips to make bread at home. This hands on class is a great way to start your journey of bread making. Experience how quick and easy you can make a variety of breads from scratch that smell and look amazing and flavourful. On the menu:

  • French BaguetteMake baguette that is light with a crusty exterior and a soft, slightly chewy interior. Make dough, shape and bake.
  • FougasseMake fougasse with black olive and rosemary or semi dried tomato. Make dough, shape and bake.
  • Fig & Walnut BreadMake dough with blended white and rye flour with fig and walnut. Make dough, shape and bake.
  • Hummus and Tzatziki dips

What you’ll learn

  • How to make French baguette.
  • How to make Fougasse which is a leaf shaped bread.
  • How to make Fig and Walnut Bread.
  • How to make all dough to knead, shape and bake.

What you’ll get

  • Baking skills that will last you a lifetime.
  • How to prepare and bake delicious French breads.
  • Take home beautiful breads that you have made!
  • The recipes for all the dishes prepared during the class.

What to bring

  • Your love of good quality French breads.
  • We recommend you wear comfortable closed-toe shoes as you will be standing for most of the time.

This class is not suitable for gluten intolerant and Coeliac. Unfortunately, we are not able to cater for a substitute for this particular class.

Do I get to eat the food I make?

Yes, and you are welcome to bring take away boxes if you want to bring home the leftovers.

Do you cater for people who have allergies?

In most cases we can, however as our number one priority is our students’ safety, we will advise you what precaution we will need to take. Please let us know your allergy once you reach the check-out page.

Can I drink during the class?

Yes, you can, we are fully licensed. You can purchase your drinks from us on the day. Please keep in mind that we will be using sharp tools and exposed to hot surfaces, and we reserve the right to refuse entry or ask students to leave the school if the staffs feel the person(s) is/are intoxicated or may cause harm to themselves or anyone else attending the scheduled class or event.

What is the minimum age to attend a class?

Our adult classes are reserved for people above the age of 16. We permit children of 12 years old to 15 years old to attend our adult class so long as each child will be accompanied and cooking with a responsible adult. Please kindly inform us in the note section (no. of children & ages) when making the booking.

Upon your arrival to VIVE Cooking School venue

  • Hand-sanitizer will be made available.
  • We recommend you to wear a face mask during the class.

During the cooking class session

  • Disposable food-grade gloves will be made available.
  • Individual eating-ware, drinking glass, water jugs will be provided at each workstation.

What is expected from our students

To combat the spread of the virus and to keep everyone safe, we can’t do it all alone, and we need your help. This is why we ask our students for the following:

  • Please respect the social distancing rules, and stay at your allocated workstations.
  • If you feel unwell before the class, please stay home and get in touch with us via email.
  • Please refer to our COVID-19 update page for more information.

Can’t find the date you’re looking for? Enquire Here

3 Hours 16 spots
Book Now Buy as a gift

Maximum tickets 8 at a time.
For more than 8, please book a private event.

About the Guest Chef: Pastry Chef Mayumi

Specialising in French pastry with an essence of her Japanese origin, Pastry Chef Mayumi creates pastries and desserts with love and truly enjoys sharing her passion with people. Mayumi is well travelled and has lived in several countries to train her palate and skills, working in Japan, France and Singapore with many passionate chefs. She was inspired by Olivier Bajard, a world pastry champion in France and worked with Olivier at his pastry school Ecole Internationale de Patisserie Olivier Bajard.

In Australia, Mayumi has worked at Lake House (2 hats restaurant) in Victoria, Kazuki’s (1 hat restaurant) in Melbourne, The Bathers Pavilion (1 hat restaurant) and currently teaches Pastry at Le Cordon Bleu. She owns a pastry business "Mimi's Pastry" making cakes to order, and event catering. You can find her most Sundays at the Tramsheds grower market.

Mayumi's motto is "Pastries for smiles". Sourcing goods from mostly local farmers, suppliers and her choice of ingredients from Europe and Japan. Always looking for something good for our body, environmentally friendly ingredients are important to Mayumi in making her sweet creations. That is also the reason she only does custom cakes to order to ensure there is no wastage, and her customers get freshly made pastries. It takes time and a lot of effort but this is important for her.

She also supports the charity organisation "Two Good" to donate her cakes regularly to share the love to women who have experienced domestic violence.

She now joins us at VIVE Cooking school to share her love and enjoyment of making these beautiful breads with you.

Trevor Vyner
Trevor Vyner
Thank you for a wonderful experience and for helping us create a great shared memory for our Christmas Party. We had fun, learned some great cooking tips and shared a wonderful meal. Jodie and Serta were very engaging, professional, helpful and fun. We would recommend this event to anyone looking for something a little different and with an interest in food and cooking.
Lauren Basi
Lauren Basi
Such an enjoyable experience this evening for the cooking Italian class. Miyoki was a wonderful, personable teacher with so much knowledge. Santa seamlessly arranged, organised and tidied behind the scenes. The class really exceeded our expectations. We’ll be back again Thank you
Justynka Lesniak
Justynka Lesniak
Great experience for our family of 4. Highly recommend!
Micael Boucard
Micael Boucard
Fantastically organised, good numbers and superb venue. And obviously an amazing and memorable experience thanks to our Chef and team!
We did a Mexican cooking class as part of a team building event a few days ago and it was great. We learnt how to make ceviche, pulled pork tacos and the best guacamole I've ever tasted. We all had a fun time and and are keen to try the recipes at home. Huge thanks to Mikiko and Jean-Luc.
sabrina smith
sabrina smith
Took my team here for a work bonding event and we had the best time. The setup is amazing and perfect that we all surround each other as we’re cooking. The teacher was knowledgeable and organisation was like clockwork. One of the best bowls of Ramen I have ever had too!
Harman Johnston
Harman Johnston
A remarkable cooking class! Engaging, delicious, and educational. The instructor's expertise and hands-on approach made it exceptional. Highly recommend for culinary enthusiasts. Can't wait to return!
Scott Davidson
Scott Davidson
What a great experience. Great set up, great chef and assistants, lots of fun.
Fiona Agostini
Fiona Agostini
My experience attending the Molecular cuisine class with Jodie & Michelin was nothing short of brilliant. The class was well-organized, informative, and fun. We learned about the science behind molecular gastronomy and got to experiment with new techniques and ingredients. Jodie and Michelin were excellent instructors, answering all our questions and providing helpful tips along the way. I would highly recommend this class to anyone who is interested in exploring the fascinating world of molecular cuisine.
Paul Clayton (digiDirect)
Paul Clayton (digiDirect)
We held a corporate event at VIVE and the afternoon was a roaring success, Chef Jodie was amazing and was so patient with our large group of staff. I would highly recommend the VIVE team, they were on the ball, attentive and helped us produce two great dishes.