duration & workshops schedule:
This class is best for experienced bakers. Adults class.
Fancy for a rustic European bread? Learn the technique of using Hybrid method in fermentation (levain and fresh yeast) to create an unique couronne. The crispy crust with the signature cracks and the moist open crumb will both bring you an unforgettable taste and flavour with real wheat and complex aroma brought from rye flour and sourdough. Together with the home-made spread, the bread brings the flavour to another level.
糅合了法國有機 T65 麵粉及黑麥麵粉的麵包，利用天然酵母配合新鮮酵母的雙倍力量，加上特別的發酵方法，做出富優美裂紋、外脆內軟的麵包。課堂上再會自製特別醬料，配合這款充滿麥香味道的健康麵包，簡直美味升級。
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
This class is best for experienced bakers.
~ 8 participants
小班教學 約 8人
3 pieces+ 1 spread / participant
每人可帶走 3 個麵包 + 1 份麵包醬
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.