duration & workshops schedule:
~ 4.5 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。
Being one of the most beloved classic Italian bread people make it for Christmas and New Year, Panettone is famous for its cylindrical shape, domed top, and the wonderful flavor of eggs, butter, and dried fruits. Together with the power of levain and carefully tuned quality French and Ecuadorian chocolate flavour, this Panettone is believed to be one of your best companion in the coming festive season.
意大利的節日麵包Panettone 是由 15世紀開始一直流傳，有著傳統的圓筒形狀及搶眼的大大圓頂，切開後香味撲鼻。這課堂以天然酵母、長時間發酵的方法、融合悉心挑選及調校份量的法國朱古力，再調校至大家喜歡的微甜口味，製作出超鬆軟、充滿氣孔及濕潤的 Panettone，令你回家可以做更多個跟朋友分享。
Learn from raw material to machine mixing, fermentation, shaping and baking.
Machine mixing, 2 students share one kitchen machine.
Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
Approx. 10 participants per class
小班教學 約 10人
2 pieces / participant
每人可帶走 2 個大麵包
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”.