On Sunday, 11 October, bakers of all ages joined our ciabatta bread workshop at the Master Artist studio in Desa Sri Hartamas. The two-hour session ran from 3pm to 5pm, led by Beverly Thien, owner of Savor, one of Kuala Lumpur's best-loved plant-based restaurants. It was hands-on from start to finish: every baker mixed, shaped and baked their own loaf of ciabatta to take home.
Meet the baker: Beverly Thien
Beverly is the owner of Savor, a Kuala Lumpur plant-based restaurant known as one of the best in the city. She brought that same plant-based expertise to the studio for the afternoon, guiding everyone step by step from a bowl of simple ingredients to a finished loaf of ciabatta -- the kind of open-crumbed, crisp-crusted bread that looks far harder to make than it actually is.
What we made
Our workshops are drop-in sessions and no prior baking experience is needed. Over two hours, each baker worked through the full process themselves:
- Mixing the dough -- measuring out flour and the other simple ingredients ciabatta needs, kids and adults working side by side at the tables.
- Handling a wet dough -- the gentle folding technique that builds ciabatta's signature open, airy crumb without any hard kneading.
- Shaping and baking -- stretching the dough into its classic slipper shape before it went into the oven.
- Taking it home -- every baker left with their own fresh loaf.
The surprise: Beverly's secret eggplant dip
Partway through, Beverly brought out a surprise that was not on the schedule: a live demo of her eggplant dip, one of Savor's best-loved spreads and, until now, a closely guarded recipe. She walked the group through how she makes it and let everyone taste it spread fresh on warm ciabatta alongside tomato and lettuce -- a little bonus lesson on top of the bread-making itself.
An afternoon to slow down and connect
As much as the workshop was about learning to bake, it was just as much about the room itself. Between mixing bowls and rising dough there was plenty of time to talk, and bakers who arrived as strangers left having gotten to know the people next to them -- snapping photos of their loaves together at the end of a relaxed, sociable afternoon.
Coming up this month
Missed the ciabatta workshop? Our remaining October workshops are on Sundays:
- 18 October -- Mountain textured art
- 25 October -- Autumn Textured art Workshop
Places fill up, so see the workshop details and message us on WhatsApp to reserve your spot.
Frequently asked questions
Do I need baking experience to join a workshop?
No. Our workshops are drop-in sessions designed for beginners, and no prior experience is needed.
Can children join?
Yes -- our workshops are open to all ages, and families are welcome to bake together.
Do we take our bake home?
Yes. Everyone takes home the loaf they made.
Where are the workshops held?
At the Master Artist studio, 38-2 Jalan 28/70A, Desa Sri Hartamas, a short drive from Mont Kiara. See directions and opening hours.
Bake with us next time
Sunday's workshop was a reminder that the best part of a hands-on session is not just what you take home -- it is the people you meet along the way. Browse more photos in our gallery, explore our baking workshops, and message us on WhatsApp to join the next one.
