Corn Scones

Workshop by Phoebe Avila
Corn Scones

Discovering creative food combinations, we have thoughtfully blended creamy corn soup with fluffy dough to create a fragrant and rich scones. With every bite, you will first taste the richness of cheese, blended harmoniously with the kernels of corn and velvety sweet potato mash. More enrichingly, savor the aromatic Italian sausage, adding depth to the entire combination with its tantalizing texture and rich flavors. Make it your breakfast dish or an impeccable choice for gatherings. Share this unique and exquisite culinary creation with friends, and you will surely add excitement and surprise to any get-together .

為你探索著創新的美食組合，我們將奶香粟米濃湯與鬆軟的麵糰完美融合，做出香濃的鬆餅。一口咬下去，會先品嚐豐富的芝士，與粒粒粟米和柔軟香甜的薯蓉融為一體。細味一下還有濃郁香氣的意大利香腸，為整個組合注入了更深的層次。口感和濃郁的香味。這不僅是一份早餐，更是聚會時的絕佳選擇。與朋友們分享這一道獨一無二的美食，相信能為聚會增添趣味和驚喜。

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

~8 pieces / participant
每人可帶走約 8 件

3.5 hours

Language: Cantonese
粵語課堂

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。