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。
$ 1,580
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。
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 |
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 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.