duration & workshops schedule:
~3.5 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。
Let’s go on a journey of making a soft, moist, mochi-mochi bread with Japanese rice flour and wheat flour. This thriving recipe across Japan brings extra moisture and an unique and surprisingly rice-like softness, while the melted cheese and the appetizing Japanese mentaiko sauce further delight you with an incredible taste.
結合了同樣來自日本的小麥麵粉和麵包用米粉,這新元素令麵包注入更好保水力,也帶來特有的「もちもち」口感。加上芝士及海苔,再配上明太子醬,令這款滲透著米香氣的日式麵包,成為日常常做的早餐!
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
Approx. 6 piece / participant
每人可帶走6個約麵包
~ 3.5 hours
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.