duration & workshops schedule:
The complex flavor of squid ink, known to be a kind of trending healthy food containing wide range of nutrients and antioxidants, fuses surprisingly well with french flour to give you this special couronne with contrastingly coloured doughs and apparent shape, aiming to be the focus of your dinner.
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 recipe contains squid ink which may be an allergen to some people
Approx. 8 participants per class
小班教學 約 8人
1 piece / participant
每人可帶走 1 個大麵包
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.