Teddy n me baking studio

Teddy n me baking studio Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Teddy n me baking studio, Block 7 ,3rd Floor, Donggongon Avenue, Jalan penampang Baru., Kota Kinabalu.

🍞【9 Grid Japanese Bread 日式九宫格面包】 Date : 27 Jun 26 SaturdayTime : 9.30 am to 4pm✨一次学会 9 款高人气日式面包！▪ 明太子白烧 ▪ 抹茶熔岩 ▪ 农夫马铃薯...
25/05/2026

🍞【9 Grid Japanese Bread 日式九宫格面包】
Date : 27 Jun 26 Saturday
Time : 9.30 am to 4pm

✨一次学会 9 款高人气日式面包！

▪ 明太子白烧
▪ 抹茶熔岩
▪ 农夫马铃薯
▪ 皇家巧克力
▪ 黄金地瓜
▪ 伯爵鲜奶茶
▪ 酱油毛豆
▪ 起司香肠
▪ 花生麻薯

✨课程重点：
✔ 日式汤种面团技术
✔ 面团搅拌与筋度判断
✔ 发酵与温度管理
✔ 商业整形技巧
✔ 馅料与风味搭配

⚠ Hands-on 实作教学
⚠ 名额有限，满班即截止
Dm0102264883 for Registration
Limited seats

# # Nama Donut Workshop ｜ 生甜甜圈课程With Chef Xiaver Date : 26 Jun 26 FridayTime : 9.30 am to 1.30pm一起学习制作蓬松柔软、湿润轻盈的日式 Nam...
25/05/2026

# # Nama Donut Workshop ｜ 生甜甜圈课程
With Chef Xiaver

Date : 26 Jun 26 Friday
Time : 9.30 am to 1.30pm

一起学习制作蓬松柔软、湿润轻盈的日式 Nama Donut。
In this workshop, you will learn how to create soft, fluffy and moist Japanese-style Nama Donuts from scratch.

课程将带你完整学习高水量甜面团的制作方式，并掌握稳定量产与风味层次的关键技巧。
This class focuses on high hydration dough techniques, helping you understand both flavour development and consistent production methods.

# # # Flavours ｜ 课程口味

1. Cinnamon 肉桂糖
2. Orange Chocolate 橙香巧克力
3. Matcha Red Bean 抹茶红豆

# # # What You Will Learn ｜ 课程内容

* 6倍牛奶汤种制作
6x Milk Tangzhong Method

* 隔夜发酵技巧与风味培养
Overnight Fermentation & Flavour Development

* 超高水量面团操作
High Hydration Dough Handling

* 如何判断面团发酵状态
Understanding Proper Dough Fermentation

* 油炸温度与操作技巧
Frying Temperature & Frying Techniques

* 内馅制作与风味搭配
Filling Preparation & Flavour Pairing

* 如何做出轻盈柔软的 Nama Donut 口感
Creating Light & Fluffy Nama Donut Texture

适合想提升甜面团技术、经营烘焙品牌，或喜欢日式甜甜圈的烘焙爱好者。
Suitable for home bakers, bakery owners, and anyone who loves Japanese-style donuts and artisan baking.

# # Sweet Bun Workshop ｜ 甜面包课程

Date : 26 Jun 26 Friday
Time :2.30pm to 6pm

学习制作柔软细致、适合日常售卖的人气日式甜面包。
Learn how to create soft, fluffy and bakery-quality sweet buns suitable for daily sales and home baking.

课程将从面团基础、发酵控制到整形与烘烤完整教学，帮助你掌握稳定制作甜面包的核心技巧。
This workshop covers everything from dough fundamentals and fermentation control to shaping and baking techniques for consistent results.

# # # Flavours ｜ 课程口味

1. Coffee 咖啡面包
2. Matcha Melon 抹茶菠萝
3. Floss Lion 肉松小狮子
4. Cheese Sausage Roll 芝士香肠卷

# # # What You Will Learn ｜ 课程内容

* 中种面团制作技巧
Preferment / Sponge Dough Method

* 如何提升面包柔软度与保湿性
Improving Softness & Moisture Retention

* 面团发酵控制与状态判断
Dough Fermentation Control & Understanding Fermentation Stages

* 实用甜面包整形技巧
Sweet Bun Shaping Techniques

* 烤焙温度与上色技巧
Baking Temperature & Colour Development Techniques

* 馅料与配料搭配概念
Filling & Topping Pairing Concepts

适合烘焙新手、甜面包爱好者，以及想提升产品稳定度与商业品质的烘焙从业者。
Suitable for beginners, home bakers, and bakery owners looking to improve product quality and consistency.

Dm 010-226 4883 for Registration
Limited seat

【Shiopan 6 Flavours Masterclass】🥐✨With Chef 外脆・內Q・奶香十足的人气日式盐面包课程来啦！这一堂课将带你从基础面团开始，学习 Shiopan 的核心技巧，掌握面团发酵、包馅、整形与烘烤细节，做出层...
25/05/2026

【Shiopan 6 Flavours Masterclass】🥐✨
With Chef

外脆・內Q・奶香十足的人气日式盐面包课程来啦！
这一堂课将带你从基础面团开始，学习 Shiopan 的核心技巧，
掌握面团发酵、包馅、整形与烘烤细节，做出层次丰富、口感柔软又带有酥脆底部的完美盐面包。
一次学习 6 款超人气口味：
✨ Classic
经典原味，简单却最考验功底
✨ Floss Taro Mochi
香浓芋泥搭配麻薯与肉松，多层次口感
✨ Pepperoni
咸香微辣，满满 Pizza 风味
✨ Earl Grey Chocolate
伯爵茶香融合浓郁巧克力
✨ Pistachio Kunafa
开心果与 Kunafa 的高级甜点风味组合
✨ Sweet Corn & Honey Mustard
甜玉米配蜂蜜芥末，咸甜超开胃

📅 Date：25 Jun 2026 (Thursday)
⏰ Time：9.30am – 3pm
课程适合： ✔ 初学者
✔ 想提升面包基础者
✔ 想增加商业口味菜单者
课堂重点： ✔ Shiopan 面团制作技巧
✔ 发酵判断与温度控制
✔ 包馅与整形技巧
✔ 烘烤温度与口感控制
✔ 如何保持柔软与酥脆口感
香气满满的 Shiopan，一出炉真的让人无法抗拒.

Dm 010-226 4883 for Registration
Limited seats

70% 黑巧克力為基底，生巧克力的口感為核心——濃厚、濕潤，苦甜平衡的大人風味。Date : 2 July 26 ThurTime : 9.30 am to 1.30pm 這堂課程會教你☑️不油水分離的生巧克力配方：掌握乳化原理與溫度控制，...
24/05/2026

70% 黑巧克力為基底，生巧克力的口感為核心——濃厚、濕潤，苦甜平衡的大人風味。

Date : 2 July 26 Thur
Time : 9.30 am to 1.30pm
這堂課程會教你

☑️不油水分離的生巧克力配方：

掌握乳化原理與溫度控制，從根本解決分離問題,配方穩定可複製 ・

☑️萬用濕潤燙麵蛋糕體：學會燙麵手法，做出濕潤而不塌的蛋糕體,可延伸應用到其他品項

四小時，帶走兩個能反覆使用的配方邏輯,不是照抄一次性食譜。

MINI 4 經典法式小小塔-
Date : 2Jul 26
Time : 2.30pm

全新 精品級別M I N I 4 小塔！！

＃每個小塔層次至少都兩種

＃一次解決所有口味塔皮

＃完全不需要捏塔

＃兩種塔皮。八種層次搭配！

＃高實作每個步驟都自己來！

課程重點：

☑️不需靜置再使用的塔皮秘方

☑️塔皮入模及脫模技巧

☑️影響塔皮成敗細節講解

☑️如何保存塔皮以及防止受潮

☑️內餡果醬製作及變換應用

☑️香提製作及擠花技巧

▰金柑伯爵茶小塔

金柑內餡 (實作）

伯爵鮮奶油(實作）

迷你塔殼(實作）

▰小山園抹茶小塔

抹茶塔殼(實作）

抹茶甘那許(實作）

抹茶鮮奶油（實作）

▰馬黑繁花小塔

迷你塔殼(實作）

瑪黑茶杏仁奶油(實作）

覆盆子打發甘那許（示範）

▰迷你聖多諾黑

酥脆泡芙塔殼(實作）

香草卡士達內餡(實作）

脆皮焦糖泡芙(實作）

亮面焦糖(示範）

香草鮮奶油擠花(實作）

Dm 010-226 4883 for Registration
Limited seats

24/05/2026

Class with Chef Jane

🥨Germany pretzel workshop🥨With Chef Kent 📆Date: 20 Jul Mon⏰Time: 9.30am to 3pm🔑Recipe highlight:1️⃣Classic pretzel2️⃣Ea...
19/05/2026

🥨Germany pretzel workshop🥨
With Chef Kent

📆Date: 20 Jul Mon
⏰Time: 9.30am to 3pm

🔑Recipe highlight:
1️⃣Classic pretzel
2️⃣Earl grey almond pretzel
3️⃣Waxberry cream cheese pretzel bun
4️⃣Earl grey yuzu cream cheese bun
5️⃣Tamagoyaki pretzel roll
6️⃣Red bean paste matcha pretzel roll

-new creation of Germany pretzel bread
-from sweet to savoury total 6 flavour
-start from scratch method , hands-on learning
-bakery theory sharing
-bakery ingredient knowledge
-dough shaping skill

Dm0102264883 for Registration
Limited seats

*French Dessert Canele*With Chef Kent Date : 19 July SunTime : 2.30pm to 5.30pmKourbe Canelé is the brand specialist in ...
17/05/2026

*French Dessert Canele*
With Chef Kent
Date : 19 July Sun
Time : 2.30pm to 5.30pm

Kourbe Canelé is the brand specialist in canele dessert.

We start our business from year 2021,
Active in workshop, canele gift box , and product demo.

canele class detail included:
-canele copper mould maintain method
-ingredient of canele
-canele batter mixing method
-the method to store canele

Filling
-pastry cream
-yuzu
-chocolate ganache

Canele flavour
-yuzu grapes
-strawberry
-seasalt chocolate
-rum
-oatside
-vanilla

Dm0102264883 for Registration.
Limited seats

🍰5 Seasoned Bread Workshop🍰📆Date: 18July Sat ⏰Time: 9.30am to 4pm👨‍🍳Chef Kent🔑Recipe highlight:1️⃣ Enoki mushroom orang...
17/05/2026

🍰5 Seasoned Bread Workshop🍰

📆Date: 18July Sat
⏰Time: 9.30am to 4pm
👨‍🍳Chef Kent

🔑Recipe highlight:
1️⃣ Enoki mushroom orange
2️⃣ Duck oil spring onion
3️⃣ Eggplant semi-dried tomato
4️⃣ Gherkin cherry tomato
5️⃣ Smoked duck mango
6️⃣ 3 type Velouté sauce
7️⃣ Glutinous soft baguette (without sugar)

In the class you will learn
-how to cook french velouté sauce
-the knowledge of ingredients
-glutinous texture baguette

🥯Korean Cinnamon Roll Workshop

📆Date: 19 July Sun
⏰Time: 9.30am to 2pm

1️⃣ Classic Sweden Cinnamon Roll
2️⃣ Strawberry Cream Cheese Cinnamon Roll
3️⃣ Lemon Frosting Cinnamon Roll
4️⃣ Savoury Seaweed Ham & Corn

-new creation of cinnamon roll , soft & fluffy texture.
-Korean fusion flavour
-start from scratch method , hands-on learning
-bakery theory sharing
-bakery ingredient knowledge
-market trending “tiramisu style” product presentation

Dm 010-226 4883 for Registration limited seats.

*贝果水果三明治* with Chef KentDate : 16 July ThursTime : 9.30am to 3.30pm 每一款贝果都与当季水果搭配，总共有4个口味:🍇 柚子青缇🍒可可樱桃🐟柴鱼芝士🍓抹茶草莓课程会教导从面粉一...
17/05/2026

*贝果水果三明治* with Chef Kent
Date : 16 July Thurs
Time : 9.30am to 3.30pm

每一款贝果都与当季水果搭配，
总共有4个口味:
🍇 柚子青缇
🍒可可樱桃
🐟柴鱼芝士
🍓抹茶草莓

课程会教导从面粉一步一步制作成贝果，
-面筋如何形成？
-水，盐，糖的作用？
-奶油奶酪的调味与分别？
-贝果面团整形的秘诀
-烫水对贝果面团的影响

*Bagel Sando* with Chef Kent
Date : 16 July 26 Thurs
Time : 9.30 am to 3.30pm

Bagel Sando Flavour:
🍓Matcha strawberry
🍒chocolate dark cherry
🐟bonito seaweed
🍇yuzu grapes

What you will learn (all hands on):
-hands on from flour, mix , shape boil and bake to bagel bread
- theory about how to make a bagel
-cream cheese based filling recipe
-benefit for cream cheese based filling
-yuzu
-matcha
-chocolate
-savoury bonito

🍰Redefine Soft Bun selection🍰

📆Date: 17 July 26
⏰Time: 9.30am to 4pm

🔑Recipe highlight:
1️⃣ Chestnut walnut Mario bun
2️⃣ Velouté sandwich bun
3️⃣ Savoury Cheese stick
4️⃣ Oolong melon bun
5️⃣ Woven red bean bun
6️⃣ Egypt bressane bun

In the class you will learn
-the knowledge of ingredients
-soft and fluffy texture
-6 flavour of sweet savoury bread

Dm0102264883 for Registration
Limited seats

台灣流心太陽餅 課程3 Flovour Date : 3 July 26 FriTime : 9.30 am to 1.30pm ｜經典原味重抹茶太陽餅黑糖鐵觀音太陽餅酥到掉渣、內餡流心，結合法式酥皮的技巧新台式太陽餅，別於一般傳統太陽餅，...
16/05/2026

台灣流心太陽餅 課程
3 Flovour
Date : 3 July 26 Fri
Time : 9.30 am to 1.30pm

｜經典原味
重抹茶太陽餅
黑糖鐵觀音太陽餅

酥到掉渣、內餡流心，結合法式酥皮的技巧

新台式太陽餅，別於一般傳統太陽餅，
這堂課想把這三款太陽餅交給你

經典原味｜
原味太陽餅不香是因為少加秘密材料
讓原味太陽餅香甜而不膩口
重抹茶太陽餅｜
抹茶流心餡以及抹茶太陽餅皮製作
黑糖鐵觀音太陽餅｜
特選台灣鐵觀音揉進太陽餅內
風味濃厚甘醇

你會帶走的不只是成品
太陽餅麵團的桿捲工法，新手也能上手
烤焙溫度的拿捏，外酥有層次、內餡流心不爆開
包餡不破皮的手感
學完後，可以自由變換你想要的口味

完整配方帶回家，回家立刻能複製

自用、送禮、辦桌伴手禮，剛剛好

風味雙塔課 課程・
Date : 3 Jul Fri
Time : 2
2.30pm to 5.30pm

▍實作｜六寸提拉米蘇塔*1  六寸梅爾檸檬塔*1
這堂課想把這兩款六寸塔交給你

提拉米蘇塔｜
手指餅乾製作以及咖啡馬斯卡彭卡士達搭配

梅爾檸檬塔｜
選用香氣溫和的梅爾檸檬製作
不添加吉利丁，靠完美乳化定型
酸甜平衡、清新不膩口

你會帶走的不只是成品
塔皮的製作與烘烤技巧，新手也能上手
烤焙溫度的拿捏，外酥內餡飽滿不塌陷
手指餅乾製作以及塔餡的製作調配
學完後，可以自由變換你想要的口味

Dm010-226 4883forRegistration
Limitedseats

Address

Block 7 ,3rd Floor, Donggongon Avenue, Jalan Penampang Baru.
Kota Kinabalu
88300

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