Chai Fig Biscotti and Brown Rice Granola 無花果香料茶意大利脆餅 及 玄米烤燕麥脆片

Workshop by Phoebe Avila
Chai Fig Biscotti and Brown Rice Granola
無花果香料茶意大利脆餅 玄米烤燕麥脆片
チャイとイチジクのビスコッティ
玄米ナッツのグランノーラ

We believe freshly hand-made biscotti and granola will be your favourite snacks ever. A bite of crunchy biscotti full of fig, mild spices and low-fat ingredients, will surely be your best tea time treat.  Your very own granola is perfectly made with Japanese rice flour and maple syrup, which will be your first choice for breakfast.
兩款很適合下午茶、早餐、甚至零食。低脂無油的無花果意大利脆餅中，滲透着柔和的香料味道，較傳統配方相比經調整後的口感不會過於脆硬，充當茶點也相當滿足。玄米茶香的烤燕麥脆片，加入楓糖漿以帶出獨特香氣，香甜可口，是能夠輕鬆完成的早餐及零食首選。

Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
*視乎課堂進度，部分程序有機會由學員一同製作或導師示範

~10 participants per class
小班教學約 10人

Adults Class
成人課程

~30 pieces of Biscotti + ~400g Granola / participant
每人可帶走約 30 件脆餅 + 約400g燕麥脆片

~ 3 hours

Phoebe Avila

Graduated from Tokyo Belle Époque College of Confectionery and Culinary with the Diploma in Patissier. Phoebe is also a qualified Confectionery Hygiene Master in Japan. The years of patisserie course equipped Phoebe not only with the fluency in Japanese language, but also the Japanese culture of cake and desserts. In recent years, Phoebe has worked at a prestigious American-based fine cake patisseries and an iconic Hong Kong based bakery to further intensify her skills on technical training and professional recipe designs. With an unstoppable passion in patisserie, she keeps further honing her skills from various Master Chefs overseas.

畢業於東京ベルエポック製菓調理専門学校　( Tokyo Belle Époque College of Confectionery and Culinary )的二年制甜品師文憑課程，主修甜點制作及營養科學，並且為合資格之日本製菓衛生師。多年的日本留學生活，除令Phoebe 能操流利日語外，更深入了解日本的甜品製作文化。回港後繼續醉心於甜點制作，多年來任職於美國著名精品甜點蛋糕店及香港著名甜品糕點品牌，負責員工技術培訓、食譜設計，及蛋糕製作，及赴外國深造更多種蛋糕制作技術。