Cha-An, Cha-An Teahouse, bread, baking, cake, kabocha, melonpan, anpan, shokupan, NYC, Japan, desserts

Upcoming Cake and Bread Classes at Cha-An 🗓 🗺

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Kabocha Pumpkin Chiffon Cake Class

Thursday, September from 6:45 p.m. until 9:15 p.m.
OR
Wednesday, October 2 from 6:45 p.m. until 9:15 p.m.

Cha-An Private Space – 230 E. 9th Street, 3rd Floor

Class Fee: $77.18 (includes credit card fee)

Norie Uematsu, the head pastry chef at Cha-An Teahouse, will teach you how to make a delicious chiffon cake blended with kabocha pumpkin. Kabocha pumpkin is a type of Japanese winter squash that is also called kabocha squash or Japanese pumpkin in North America. Reminiscent of pumpkin but with a richer flavor and texture, the kabocha pumpkin is an autumn treat perfect for enjoying in desserts this season. During this class, participants will bake the cake base and will be provided with a recipe and instructions for adding the cream at home.

 

Cha-An, Cha-An Teahouse, bread, baking, cake, kabocha, melonpan, anpan, shokupan, NYC, Japan, desserts
Shokupan, melonpan, and anpan

Bread Class – Dough

Cha-An Private Space – 230 E. 9th Street, 3rd Floor

Class Fee: $87.47 (includes credit card fee)

In this hands-on workshop, participants will learn how to make three kinds of classic Japanese bread: Melonpan (melon-shaped bun), Anpan (sweet red bean bun) and mini Shokupan (Japanese milk bread). Professional bread baker and experienced instructor Daichi Ebato will teach you how to make all of three types of bread from scratch.

Cha-An will provide each student with their own workstation and tools to create their breads in class. Each student will make dough in class to take home and bake for themselves. They can also take home the breads they bake in class.

Ebato conducted this class for an episode of The Big Root, a podcast I co-produce and co-host with Toshiki Nakashige. Toshiki interviews Sake Samurai Timothy Sullivan, founder of Urbansake.com, while they both make these classic Japanese breads with Ebato’s guidance. Check out Episode 4, “There Is No Melon in Melonpan,” at The Big Root Podcast’s website or download the episode from Apple Podcasts, Google Play, Stitcher, Spotify, RadioPublic, or wherever you listen to podcasts.

Cha-An, Cha-An Teahouse, bread, baking, cake, kabocha, melonpan, anpan, shokupan, NYC, Japan, desserts
Daichi Ebato (far right) instructs a bread-making class that includes Toshiki Nakashige (left) of The Big Root and Timothy Sullivan of Urbansake.com

About Cha-An’s Classes

The Cha-An Private Space is located upstairs from Cha-An Teahouse, the foremost place for tea and Japanese sweets in the East Village. Cha-An’s events team curates new classes every month to educate students about desserts, wagashi, pastries, and more. Students learn from passionate culinary masters from New York City, Japan, and around the world. No prior experience is required to attend; students of all skill levels are welcome to learn the art of fine food making.

Register

For more information and to register for one or more of Cha-An’s baking classes, please visit Cha-An Teahouse’s website.