Duration & workshops schedule:
~ 3.5 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。
Caramelised almonds, cashews, pecans, and walnuts, paired with a soft bread made with French butter, French milk, and a light taste of wholewheat flour, this “puck” delights you in each and every bite and will be the best companion of a cup of hot coffee.
Learn from raw material to machine mixing, fermentation, shaping and baking.
Machine mixing lesson, 2 students use one kitchen machine
Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
This recipe contains nut which may be an allergen to some people
Approx. 10 participants per class
小班教學 約 10人
Approx. 6 breads / participant
每人可帶走約 6 個麵包
~ 3.5 hours
Graduated from the Le Cordon Bleu Tokyo with the Diploma in Boulangerie. Ginny is also a holder of Bachelor’s degree in Business Management and Marketing, Higher Diploma in Nutrition, and Certificate in Sports Nutrition. With her passion in bread making, Ginny left the desk of a multinational enterprise and pursued her professional bakery career in a well-known Japanese bakery’s Hong Kong branch. Currently, Since 2017, Ginny has become a full-time bread course instructor to continue her sharing in bread-making knowledge and experience in artisan European and Japanese breads with her practical experience in professional bakery and passion.
畢業於法國藍帶國際厨藝學院 (日本東京分校) 之烘焙文憑課程 (Diploma in Boulangerie)。Ginny 持有商業管理及市場學士學位，營養學高級文憑及運動營養學證書。曾任職跨國企業，及後於日本著名麵包店之香港分店負責麵包製作。2017年開始成為全職烘焙導師，以專業麵包製作的經驗、教授麵包課的熱誠，與大家分享手作歐式及日式麵包麵包的知識和經驗。