duration & workshops schedule:
~3.5 hours
Adults class
成人課程
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。
Workshop by Sarah Yam: Hojicha Black Bean Marble 焙茶黑豆雲石包
$ 980
Available Options
| 2024-05-20 (Mon) 6:30pm | Full | |
| 2024-05-22 (Wed) 1pm | Full | |
| 2024-05-29 (Wed) 10am | Full | |
| 2024-06-03 (Mon) 1pm | Full | |
| 2024-06-05 (Wed) 10am | Full | |
| 2024-06-09 (Sun) 1pm | Full | |
| 2024-06-11 (Tue) 1pm | Full | |
| 2024-06-16 (Sun) 10am | Full | |
| 2024-06-18 (Tue) 6:30pm | Full | |
| 2024-06-21 (Fri) 6:30pm | Full | |
| 2024-06-27 (Thu) 10am | Full | |
| 2024-06-28 (Fri) 6:30pm | Full | |
| 2024-06-29 (Sat) 1pm | Full | |
| 2024-06-30 (Sun) 10am | Full | |
| 2024-07-01 (Mon, Holiday) 10am | Full | |
| 2024-07-04 (Thu) 6:30pm | Full | |
| 2024-07-06 (Sat) 1pm | Full | |
| New Classes Waitlist | Full |
Workshop by Sarah Yam:
Discover the Perfect Blend of Kyoto Roasted Tea and Japanese Black Beans
Immerse yourself in the captivating flavors of Japan with our exceptional combination of Kyoto Hojicha and Japanese black beans. Experience the rich aroma and unique roasted notes of Uji tea-infused bread, complemented by the delicate texture and high nutritional value of Japanese black beans. Indulge in this irresistible fusion, where every bite takes you on a culinary journey that satisfies both your palate and well-being.
《品味京都焙茶、日本黑豆》
讓您沉浸在獨特的風味之中。京都府產宇治茶烘炒製成的焙茶，散發濃郁的香氣和獨特的烘炒風味。將焙茶巧妙地融入麵包的製作中，為您帶來層次豐富、柔軟熟透且綻放著雲石紋的麵包體驗。而口感細膩的日本黑豆「くろまめ」，富含豐富的蛋白質和高營養價值，是許多日本人每逢新年都必不可少的美食。透過這個組合，不僅能夠品味京都焙茶和黑豆獨特的風味，還能將之成為美味又健康吸引的日常雲石麵包。
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
~10 participants per class
小班教學約 10人
2 pieces / participant
每人可帶走 2 個大麵包
Approx. 3.5 hours
(約 3.5 小時，視乎發酵情況及進度)
Language: Cantonese
粵語課堂
Sarah Yam
Sarah is best known for sharing her bakery experience and knowledge at her facebook page “Bread Cloud” since 2013. She graduated from the Le Cordon Bleu Tokyo as a holder of Diploma in Boulangerie and further honed her bakery skills in European and Japanese styles under the tutelage of various master chefs from France, Italy, Japan and Taiwan. In early years Sarah was an experienced organizer for professional conferences in investment bank and one of the Big Four accounting firms. With her passion and philosophy in bakery, she published 3 cookbooks in Hong Kong & Taiwan. Sarah was invited to be a guest chef for city’super. In 2016, she opened Bread Cloud Studio devoting to the sharing of her knowledge and experience through bakery workshops. Sarah has created numerous recipes for many media and various culinary brands in Hong Kong. She is also one of the hosts of TV programme “Sweets Workshop” in Hong Kong.
持有法國藍帶國際厨藝學院 (日本東京分校) 之烘焙文憑（Diploma in Boulangerie)，並跟隨多位法國，意大利，日本及台灣麵包大師深造麵包烘焙技巧，擅長歐式及日式麵包。
曾為投資銀行及四大會計師樓之企業會議統籌，於2013年創立「麵包雲」facebook 專頁積極推廣手作麵包及分享心得，並出版麵包食譜書《歐日麵包－新手烘焙不失敗的必修課》、台灣版《學做麵包的第一本書》及《麵包研習室 － 麵包導師的詳細配方》，其後獲邀為 city’super 擔任客席麵包課導師。於2016年開設 Bread Cloud Studio，且為更多媒體及多個著名品牌撰寫食譜及示範，及擔任香港電視台麵包教學節目主持之一，繼續推廣手作麵包。
曾為投資銀行及四大會計師樓之企業會議統籌，於2013年創立「麵包雲」facebook 專頁積極推廣手作麵包及分享心得，並出版麵包食譜書《歐日麵包－新手烘焙不失敗的必修課》、台灣版《學做麵包的第一本書》及《麵包研習室 － 麵包導師的詳細配方》，其後獲邀為 city’super 擔任客席麵包課導師。於2016年開設 Bread Cloud Studio，且為更多媒體及多個著名品牌撰寫食譜及示範，及擔任香港電視台麵包教學節目主持之一，繼續推廣手作麵包。
