duration & workshops schedule:
Thanks for your understanding that confirmed bookings may not be cancelled or changed. 感謝你的諒解，報名一經確認，恕不能更改或取消。
It’s easy to make but taste so good to stop. By a magical combination of Italian Prosciutto Ham, French Brie Cheese, and Provence herbs, this soft bread brings you an amazing venture with mouthwatering flavour in just a blink.
用上意大利的風乾火腿，法國的布利 (Brie) 芝士，普羅旺斯的香草，配合容易掌握的手法，瞬間就可烘焙出能打動你家裡大小朋友的手工麵包。
Learn from raw material to machine mixing, fermentation, shaping and baking.
Machine mixing, 2 students share one kitchen machine.
Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
Approx. 10 participants per class
小班教學 約 10人
6 pieces / participant
每人可帶走 6 個麵包
Sarah graduated from the Le Cordon Bleu Tokyo as a holder of Diploma in Boulangerie and further honed her bakery skills in European and Japanese styles under the tutelage of various master chefs in Japan and Taiwan. In early years Sarah was an experienced organizer for professional conferences in investment bank and one of the Big Four accounting firms. With her passion and philosophy in bakery, she published 3 cookbooks in Hong Kong & Taiwan. Sarah was invited to be a guest chef for city’super. With her own bakery studio, sarah actively gives bakery workshops and creates numerous recipes for Hong Kong media and various culinary brands. She was also one of the hosts of TV programme “Sweets Workshop” in Hong Kong.