duration & workshops schedule:
~5-6 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: Brioche Feuillette and Pear Danish 6-hour Workshop波浪丹麥酥吐司 及 香梨丹麥酥 6 小時課堂
$ 1,580
Available Options
| 2025-01-07 (Tue) 10am | Full | |
| 2025-01-11 (Sat) 10am | Full | |
| 2025-01-17 (Fri) 10am | Full | |
| 2025-01-19 (Sun) 10am | Full | |
| 2025-01-25 (Sat) 10:00am | Full | |
| New Classes Waitlist | Full |
Workshop by Sarah Yam:
‧ 蘋果配杏仁波浪丹麥酥吐司 Apple Almond Brioche Feuilletée
‧ 火腿配蜜糖芥末波浪丹麥酥吐司 Ham and Honey Mustard Brioche Feuilletée
‧ 香梨丹麥酥 4 件 Pear Danish (4 pieces)
Unleash the allure of puff pastry! Join our 6-hour workshop and learn the art of handcrafted pastry folding, confidently making the trendy Brioche Feuillette that has gone viral in social media and the irresistible Pear Danishes. Each layer of the Brioche Feuillette is meticulously folded and baked, complemented by unique shaping techniques, giving a golden, wavy, crispy, and delightfully multi-layered texture. Besides, Pear Danishes were made with carefully selected succulent Italian pears, paired with luscious Italian fruit jam which infuse the fruit Danish pastry with a burst of teasing flavors.
繼續探索酥皮的魅力，在這 6 小時課堂，學習以全人手作酥皮摺疊方法，讓你輕鬆在家製作近年成為網絡熱話的「波浪丹麥酥吐司」 和「香梨丹麥酥」。配合特別的造型手法，做出來的「波浪丹麥酥吐司」金黃香脆、層次豐富、鬆軟輕型的口感。另外，我們特別挑選了來自意大利的香梨，再搭配意大利果醬，為水果丹麥酥注入清新口味，精心製作出來的「香梨丹麥酥」都絕對會讓你愛不釋手。
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 Brioche Feuillette and 4 Pear Danish / participant
每人可帶走 2 個 波浪丹麥酥吐司 及 4 個香梨丹麥酥
Approx. 5 – 6 hours
(約 5-6 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。
