aka Milking it for what it’s worth Got Milk? Get Lost! Udderly delicious bread. (aka Milk Bread: Straight to your dairy-erre)
Milk bread is a lightly sweetened and enriched dough used to create a crazy variety of baked goods that are soft, fluffy and keep forever. It is the base of east Asian bakery products like shokupan and filled buns, as well as many other beloved sweet and savory treats, and is all the rage here. At Lost Bread Co., we’ve been exploring the Milky Way for just shy of a decade; in 2025 alone we used ~3243 gallons of local milk and ~4823 pounds of butter to make 38.5 tons of milk dough, which we baked into more than 18,500 loaves and over 203,000 buns!
In this ~3 hour workshop over coffee and snacks, we’ll teach you–from start to finish–how to make soft Shokupan bread and rolls, sticky cardamom buns, sweet/savory swirled breads, and the lightest donuts. We’ll cover creating the special flour mixture, known as tangzhong or yudane, that gives milk bread its signature fluffiness and shelf life. You’ll learn to mix a supple dough, and get friendly with the fermentation processes and hands-on shaping methods needed to transform it. Finally, we’ll cover creating a whole bakery’s worth of treats in your own kitchen, and you’ll get to take your freshly baked works of arthome to enjoy!
Details: Class Cost: $160 per person When: February 15th, March 1st or April 5th from 10am - 1:30pm Bring: Yourself, in clothing and shoes you don’t mind getting crusty, as well as a hat or hair tie. Take home: Some of everything we make in class + extra starter and flour to keep the magic going. Where: Our bakery at 1313 N. Howard St, Philadelphia PA
email us at info@lostbreadco.com with any questions!
