Duration & workshops schedule:
~ 3.5 hours
Adults class
成人課程
Workshop by Ginny Choy: Petit Pave Pain de mie 小方石牛奶軟包
Available Options
Workshop by Ginny Choy
These cute and fluffy petit breads will make your kitchen over-crowded as they are easy and yummy to make. In one of the two flavours – Rose with Lychee, you can feel the light and refreshing flavour brought to you by lychees and organic dried rose petals. The other flavour – Sesame, gives you the most balanced and satisfying fragrance of the fabulous sesame fillings embracing in those soft little breads.
兩款軟綿綿的小麵包︰「玫瑰荔枝味」，以有機種植的玫瑰，配搭香甜的荔枝，層次豐富，散發著高雅香氣；「芝麻味」濃厚芳香，營養豐富。加上可愛亮澤的造型，相信全家大小朋友都會喜愛。
Learn from raw material to machine mixing, fermentation, shaping and baking.
運用每種材料製作麵糰，
了解不同的搓揉方式及步驟，
麵糰發酵、分割、造型、再以家用嵌入式焗爐烘焗，
讓你回家都可再做出美味的麵包!
Machine mixing lesson, 2 students use one kitchen machine
厨師機課堂，2人同用一部厨師機
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
Approx. 8 participants per class
小班教學 約 8人
Approx. 16-18 petit breads / participant
每人可帶走約 16-18 個小麵包
~ 3.5 hours
Ginny Choy
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。
