duration & workshops schedule:
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。
Give a big surprise to your loved ones by proudly demonstrating the bonding of 30% wholewheat flour content and high hydration dough to make this amazingly nutritious, high-fiber loaf well-proofed in a soft and moist crumb, highlighted by figs and golden raisins.
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
~10 participants per class
Approx. 2 loaves / participant
每人可帶走約 2 條吐司
~ 4 hours
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.