Learn How To Make The Viral Korean Salt Bread (Shio Pan)

Whether you bake as a hobby, or plan to start your home-based baking business…

Learning this recipe can definitely benefit you!

Maybe you've seen Korean salt bread all over social media and wondered how to make it at home. Or maybe you just want to add something truly impressive to your baking repertoire.

This Shio Pan baking class is just for you!

Shio Pan — which means salt bread in Japanese — became a viral sensation after taking over Korean bakeries and cafes. And it's easy to see why. The outside is golden and slightly crispy. The inside? Impossibly soft, pillowy, and layered with rich melted butter.

But as simple as Korean salt bread looks, there's a lot that can go wrong — from getting the dough right, to shaping those iconic crescent rolls, to achieving that perfect buttery crust.

That's why we're here to help you nail every single step.

In this workshop, we will cover the basic fundamentals of making the perfect Shio Pan — from mixing and proofing your dough to shaping and baking for that signature golden finish. We'll also show you how to customise your fillings and toppings to make your salt bread truly unforgettable.

What makes our workshop SPECIAL is we show you how to make everything from scratch. From how to get the perfect dough consistency to how to roll and shape your crescent loaves perfectly every single time!

We go in depth into how to avoid mistakes, tips and tricks to get that flaky buttery crust, as well as how to achieve a consistent and perfect Shio Pan that is sure to impress every time.

3 Reasons Why People Struggle To Make The Perfect Korean Salt Bread

If you ever tried making Shio Pan, you will know these 3 challenges:

1. Its tough to get the dough consistency right.

Shio Pan dough needs to be soft and elastic — but not too sticky and not too tight. The right hydration and kneading technique are everything. Get it wrong, and your salt bread will come out dense, flat, or tough instead of light and pillowy. Our instructors will show you exactly how to feel and read your dough so you get it right every time.

2.It's tricky to shape those iconic crescent rolls.

The signature tapered crescent shape of Shio Pan isn't just for looks — it affects how the bread bakes and rises. Without the right technique, you'll end up with uneven rolls that puff up oddly or lose their shape entirely in the oven. We'll guide you step-by-step so every roll looks just as good as the ones from a Korean bakery.

3. It's challenging to achieve that perfect buttery crust.

The hallmark of a great Shio Pan is a thin, golden, slightly crispy exterior with a soft, airy interior — achieved by baking with the right amount of butter at the right temperature. Too little butter and you lose that richness. Wrong temperature and you miss the crust. We'll teach you exactly how to make shio pan crispy and fluffy altogether.

Can’t I Just Watch Youtube?

Yes, you definitely can watch Youtube to bake.

But do you call someone who watches Youtube to play basketball a pro?

Sure, they can learn the basics — but they still need to polish their skills and learn from a coach.

It's easy to find a Shio Pan recipe online. But to achieve that pillowy interior, golden buttery crust, and perfect crescent shape every single time…

That takes practice and experience.

That's why we have someone physically present to coach you, and cut short your learning curve — helping you avoid mistakes while teaching you the ins and outs of making the perfect Korean salt bread.

And most importantly, learn it all in just one day.