Recipes
A guide to flour: what to buy when you're starting out
6 min read
A baking studio in Midtown West
Soft bread.
Cozy lives.
Small-batch baking workshops for people who want to slow down, get flour on their hands, and leave with something warm.
What is Fluffy Pann
A baking studio, but really — a soft place to land.
Each workshop is built for six to ten people — enough to feel like a dinner party, small enough that we'll learn your name and how you take your coffee.
You'll bake real things: shokupan, brioche, croissants, focaccia, conchas, cinnamon rolls. You'll eat what you make. You'll take the rest home in a brown paper bag tied with a pink ribbon.
That's the whole thing. It's not complicated. It just feels good.
01
Small batch, on purpose.
Six to ten people per session. Everyone gets hands-on time, real instruction, and a seat at the table when it's time to eat.
02
Beginner-welcome, always.
No experience needed — most of our regulars had never baked bread before their first class. We move at the pace of the room.
03
A studio that feels like a Sunday.
Soft music, good light, fresh flowers on the counter. You're allowed to take pictures. You're allowed to relax.
This month's workshop
Shokupan Saturdays
Our signature class. Three hours of mixing, folding, and shaping Japanese milk bread — the pillowy, slightly sweet loaf that started this whole studio. You'll leave with a full loaf, a smaller braided roll, and the recipe to make it again at home.
3 hours · Saturdays at 2pm · $95 per person · All levels
See the scheduleThe shop
Things we use.
Things we wear.
The tools we reach for in the studio, the aprons we actually like, and a small wardrobe of soft pieces for soft days. Everything we sell is something we'd buy ourselves.
Shop the studio
The Fluffy crowd
Come for the bread.
Stay for the people.
Fluffy Pann started in a small Midtown kitchen with a few friends and a Saturday afternoon. It's grown, but barely — and on purpose. Our members host each other for dinner, swap sourdough starters by text, and show up to each other's openings, recitals, and birthdays. There's a group chat. You'll get added.
Meet the community →
From the journal
Notes from the kitchen.
Field notes
Why we proof in the fridge: a small case for slowness
4 min read
City guide
Five things to do in Midtown West before your 2pm class
5 min read
Letters from the kitchen
A short email every other Sunday.
New workshops, a recipe we're testing, one thing we ate that week. No noise.