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。
Soft and spongy bread spreading aromatic flavour brought by the fully filled Hokkaido pumpkin in two distinctive flavourful pumpkin fillings. The savoury flavour, ham and mayonnaise will give you a mouth-watering experience, while the sweet flavour will surely be a wonderful and satisfactory treat.
將北海道的板栗南瓜 (栗かぼちゃ) 滲入了整個麵糰，麵包外層脆粒，內裡鬆軟香甜，每一口都充滿著南瓜味道。兩款口味都營養豐富，南瓜清甜味的餡料幼滑香甜，南瓜沙律味配上火腿酸甜味剛好，令你在家都可以製作出日式美味的麵包。
Learn from raw material to machine mixing, fermentation, shaping and baking.
Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
Machine mixing, 2 students share one kitchen machine.
~10 participants per class
~8 breads / participant
每人可帶走約 8 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。於2021年更出版麵包食譜書《麵包主義》，繼續推廣手作麵包。