$ 1,380
duration & workshops schedule:
~3.5 hours
This class is best for experienced bakers. Adults class in English.
這是Experienced 程度的課堂，適合熟悉手作麵包的朋友。成人課程。英語課堂。
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。
| 2023-11-24 (Fri) 1pm | Full | |
| 2023-11-29 (Wed) 1pm | Full | |
| 2023-12-18 (Mon) 6:30pm | Full | |
| 2023-12-19 (Tue) 1pm | Full | |
| 2023-12-20 (Wed) 1pm | Full | |
| 2023-12-20 (Wed) 6:30pm | Full | |
| 2023-12-21 (Thu) 1pm | Full | |
| 2023-12-21 (Thu) 6:30pm | Full | |
| 2023-12-24 (Sun) 2:30pm | Full | |
| 2023-12-28 (Thu) 10am | Full | |
| 2023-12-29 (Fri) 10am | Full | |
| 2023-12-29 (Fri) 2:30pm | Full | |
| 2023-12-30 (Sat) 3pm | Full | |
| 2024-01-03 (Wed) 10am | Full | |
| 2024-01-04 (Thu) 10am | Full | |
| 2024-01-05 (Fri) 10am | Full | |
| 2024-01-07 (Sun) 2:30pm | Full | |
| 2024-01-08 (Mon) 6:30pm | Full | |
| 2024-01-12 (Fri) 10am | Full | |
| 2024-01-13 (Sat) 2:30pm | Full | |
| 2024-01-15 (Mon) 10am | Full | |
| 2024-01-18 (Thu) 6:30pm | Full | |
| 2024-01-19 (Fri) 6:30pm | Full | |
| 2024-01-20 (Sat) 2:30pm | Full | |
| 2024-01-21 (Sun) 2:30pm | Full | |
| 2024-01-24 (Wed) 2:30pm | Full | |
| 2024-01-27 (Sat) 2:30pm | Full | |
| New Classes Waitlist | Full |
Original Flavour
~ ~ ~
Seeds Flavour
Picture yourself enjoying the irresistible allure of Ciabatta, a traditional Italian bread that tantalizes the senses with its rustic charm. Ciabatta is characterized by having a crisp crust and a large, irregular and open crumb, hand-stretched to achieve unique shape. Interestingly, and for those reading these bread descriptions with the intent of learning a foreign language, the word “ciabatta” means “slipper” in Italian. In this workshop, you will learn the traditional Italian fermentation method without the use of sourdough to create those amazing open crumbs.
來品嚐一款充滿傳統風味的意大利麵包 – Ciabatta！它外皮薄脆，充滿鬆軟內層的美味口感。每一片都是經過巧妙手工拉鬆成型，呈現獨特無比的造型。你是否也覺得它彷彿似些什麼呢？沒錯！意大利文中“ciabatta”的意思就是“拖鞋” 。在這課堂，Chef Paolo 會帶領我們用傳統的意大利麵包發酵做法，完全不使用天然酵母，輕鬆做出充滿氣孔的鬆軟內層。
Learn from raw material to machine mixing, fermentation, shaping and baking.
由麵粉開始，加入材料製作麵糰，
再讓麵糰發酵、分割、造型、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, 2 students share one kitchen machine.
厨師機課堂，2人用一部厨師機
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
This class is best for experienced bakers.
這是Experienced 程度的課堂，適合熟悉手作麵包的朋友。
~10 participants per class
小班教學約 10人
4 Ciabatta / participant
每人可帶走 4 個 Ciabatta
~ 3.5 hours
Language: English
英語課堂
Chef Paolo is a true Master of Pizza. Not only he lives with pizza, he dreams about the dough and creates the ideal recipe.
Born in Rome, the birthplace of pizza al taglio (pizza by the slice), Chef Paolo finished studying hospitality before working under a Master Pizza Chef to hone his pizza skills in both Napolean and Roma styles. He then brought his passion to Australia and Asia where he worked in 5-star hotel and Italian restaurants.
In recent years, Chef Paolo was invited to be a pizza chef trainer and consultant in luxury 5-star hotel and award-winning restaurants in Hong Kong and Macau. With his expertise in technical skills and training, he successfully transformed several pizzerias and restaurants into renowned destinations for food enthusiasts.
His never stop passion in pizza and bread has earned him the ranking of Top 2 of all Hong Kong pizzerias and one of the “50 Top Pizza – Asia Pacific” in both 2022 and 2023.
Chef Paolo 專注於製作 Pizza 及意大利麵包。出生於Pizza al taglio的發源地意大利羅馬，熱愛 Pizza 的Chef Paolo 在修讀完酒店管理課程後，向一名 Pizza 大師拜師，進一步琢磨他的 Pizza 製作技巧，鑽研 Napolean 及 Roma 風格的 Pizza。及後，Chef Paolo將他的熱情帶到了澳洲和亞洲，為五星級酒店和意大利餐廳製作出色的Pizza。近年更獲邀為香港和澳門的頂級國際酒店和知名獲獎餐廳的出任Pizza培訓師和顧問。憑藉他的技術和培訓經驗，成功協助多家餐廳打造成城中知名的美食點。憑著他永不停歇的熱情和專業知識，Chef Paolo 連續兩年 (2022 及 2023) 為餐廳取得亞太地區 50 Top Pizza 的殊榮，更獲選為全香港兩家最佳Pizza 餐廳之一。
