Frequently Asked Questions

  1. Where are you located and what are your opening hours?

    All classes are held at our kitchen studio and office at 1 Greendale Avenue, Bukit Timah, 289495. We are located directly behind our flagship Baker & Cook bakery and food store at 77 Hillcrest Road. 
    Generally, we are open from 9am – 5pm, 7 days per week. It is however best to call before you drop by to ensure we haven’t skipped off to the market. Phone: 64635508

  2. Will I receive a reminder of the classes I have booked?

    At the time of registration, you will receive confirmation of your registration from Brettschneider’s Baking & Cooking School. Please note: your booking is not confirmed until you have made payment. Once you have made payment, you will receive confirmation of payment from both Brettschneider’s Baking & Cooking School and Paypal or Enets (depending on the online method you choose to pay with). We do not issue reminder messages closer to the day of the class, so please make note in your diary of the class date and time that you have booked at the time of booking. There are no refunds or make-up classes for no-shows.

  3. What do I need to wear and bring?

    Please wear comfortable clothes and preferably closed toe, flat shoes. All of our classes are 100% hands on so you will be on your feet for the majority of the class. The kitchen can be cool, particularly for the pastry classes, so if you feel the cold, please bring a jumper or cardigan. We provide aprons to protect your clothes during the class.

    Depending on the class, anything from a light snack, tea/coffee/wine, to a full three course meal may be provided. Please check the class description on the brochure or online to see what is included. We will not see you go hungry!

    We provide containers for you to take home the products you have made (if not consumed during the class). Feel free to bring re-usable containers and bags from home to help reduce, reuse and recycle.

  4. What if I am gluten free/ vegetarian/ egg free/ dairy free/ coeliac/ have allergies?

    With adequate notice, we can cater for any special dietary requirements. Please notify us via the COMMENTS section on your online registration form or give us a call with at least 3 days notice on 64635508. Please note that our bread baking and pastry classes contain gluten and dairy.

  5. Can my Helper or Foreign Domestic Worker attend the classes?

    Absolutely! We have classes for all ranges of interest and ability and everyone is warmly welcomed. Class size is small with a maximum of 14 students to 2 Chefs. Our teaching style is to demonstrate first, then the students practice what they have seen, so language is not an issue. We have enjoyed the company of many Helpers at our classes and their employers have been extremely impressed with the quality of products brought home, the recipes provided and have noticed an overall improvement in both cooking confidence and initiative.

  6. What if I need to cancel a class I have booked?

    Things come up – we understand. That is why we allow you to change you class up to 48 hours prior to the scheduled class. However, any time after this, we will have purchased the ingredients and prepared them which comes at a cost of time and money. If you need to cancel at last minute, please consider sending a friend or Helper in your place to avoid waste as no refunds will be given for cancelled classes. For more information, please refer to our Terms and Conditions.

  7. I notice that Basic Bread Baking is a pre-requisite for almost all of your baking classes. Do I have to attend Basic Bread if I have some baking experience?

    This is our most frequently asked question! And in 99% of cases, the answer is yes. The reason Basic Bread Baking is a prerequisite is to ensure that all students are at a similar level when they attempt the more advanced classes. The key skills we need you to be confident with are: 1) Dean’s unique hands-on kneading technique which is not taught anywhere else, and 2) to have a thorough understanding of the science of baking. Dean covers both of these topics comprehensively in Basic Bread Baking and expects all advanced students to have this foundation of knowledge and practice, as it is not repeated in advanced classes. If you do have industry or culinary school experience or feel you have a strong case for directly joining the advanced classes, please contact us on This email address is being protected from spambots. You need JavaScript enabled to view it..

  8. I want to book a private class for a party, team building, Hen’s Party, group of friends or just with my family or by myself. What are my options and how much does it cost?

    It’s really important to us to work with you personally to create your perfect event. We have talented staff with a wide variety of expertise and experience and can cater to any requests that suit the size and layout of our kitchen studio. We have hosted a wide range of private events from one-on-one cooking classes to stand-up functions for 80 people. We have hosted Hen’s Partys, birthday parties, corporate team building, product launches, photo shoots, pot-luck baking parties, charity auctions, private family cooking classes, filmed a cooking TV series, the list goes on…

    This is why we do not offer set-priced ‘packages’. We do not want to limit your creativity as we have the expertise and ability to create a bespoke event just for you. Please contact us This email address is being protected from spambots. You need JavaScript enabled to view it. or on 64635508 if you would like to personally discuss an idea for an event.

  9. Can I claim SkillsFuture credit?

    At this point in time, we are not accredited for the SkillFuture credit. We do hope this will not deter you from joining one of our fabulous classes.

  10. Have another question but can’t find the answer?

    Please contact us by email This email address is being protected from spambots. You need JavaScript enabled to view it. or phone us on 64635508. We are very happy to chat with you about any queries you may have.