Workshop by Phoebe Avila
Duration & workshops schedule:
~ 4 hours
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。
You will find a tempting layer of pistachio and almond filling perfectly embraced in a crispy and buttery pâté sucrée, blanketed with smooth white chocolate cream, topped with juicy fresh strawberries touched up with bits of basils. With the festive season just around the corner, this Strawberry Basil Tartelette will surely be a wonderful treat.
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
每人可帶走約 6 件
~ 4 hours
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。