Workshop by Sarah Yam: Milk & Kale Loaf 牛奶 ‧ 羽衣甘藍吐司

duration & workshops schedule:
3.5 hours

This class is best for experienced bakers. Adults class.
這是Experienced 程度的課堂,適合熟悉手作麵包的朋友。成人課程。

Available Options

Workshop by Sarah Yam:
Milk & Kale Loaf
牛奶 ‧ 羽衣甘藍吐司

A soft and delicious milk loaf is always desired and a kind of bread your family always ask you for.  Just go the extra mile by using Kale, known to be one of the world’s healthiest food, coming with high content of various valuable nutrients but wrapped in a beautiful leaves with incredibly low calories content, to make your loaf taste surprisingly good.
羽衣甘藍 — 這種令人著迷的蔬菜,既有這麼美麗的名稱,又在近年被認為有抗癌抗氧化功效,想不到與麵包是這麼合拍。再用上中種的方法,做出兩款口味不同、特別軟熟的日式吐司 – 最經典的牛奶吐司,及纖維非常高的羽衣甘藍新口味,或許是做早餐或做三文治最佳的選擇。

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.
這是Experienced 程度的課堂,適合熟悉手作麵包的朋友。

Approx. 10 participants per class
小班教學 約 10人

2  pieces / participant
每人可帶走 2 個吐司

3.5 hours

Sarah Yam

Sarah 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 in 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.  With her own bakery studio, sarah actively gives bakery workshops and creates numerous recipes for Hong Kong media and various culinary brands. She is also one of the hosts of TV programme “Sweets Workshop” of Hong Kong TVB.

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),並於日本及台灣跟隨多位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,及後於「麵包雲」facebook 專頁積極推動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》。獲邀為 city’super 擔任客席麵包課導師,更開設 Bread Cloud Studio 推廣手作麵包,且為媒體及多個著名品牌撰寫食譜及示範。現擔任香港電視台 TVB《甜心教室》節目主持之一。

Remarks: Confirmed bookings may not be cancelled or changed. However, bookings are freely transferable for the same workshop, thus you are welcome to send someone else in your place. All classes are for adults only. There is minimum number apply to run workshops. If it is not met, the workshop will be cancelled. At least 48 hours’ notice via phone / email will be given and a choice of rescheduling or a full refund will be offered.

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