Baking and cooking school

Seri: Next mission Shokupan

with Seri Wada

For ten years, Seri supplied the city of Zurich with arguably the best baguette, shaping a new quality culture for bread and laying the foundations for the lively micro-bakery scene made up of passionate career changers and "boulangers amateurs".

In this course, Seri, who has Japanese roots himself, takes us on his "Mission Best Shokupan".
With his own mixture of dedication, courage and precision craftsmanship, he dedicates himself to perfecting the airy Japanese milk bread and teaches us not only practical knowledge and craft techniques, but also his philosophy of the excellence of the supposedly simple. 

All dates