Workshop by Sarah Yam: Couronne Bordelaise aux Champignons
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2025-03-07 (Fri) 10am | Available |
Workshop by Sarah Yam: Tiger Bread 咖喱牛肉虎紋包
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2025-02-10 (Mon) 10am | Last Few | |
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2025-02-25 (Tue) 1pm | Last Few |
Caramel Nuts Trio 焦糖果仁三重奏
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2025-02-11 (Tue) 6:30pm | Available | |
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2025-03-08 (Sat) 3pm | Available | |
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2025-03-10 (Mon) 6:30pm | Available | |
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2025-03-18 (Tue) 1pm | Available | |
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2025-03-20 (Thu) 10am | Available |
Workshop by Master Chef Paolo: Veneziana
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2025-03-23 (Sun) 3pm | Available | |
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2025-03-24 (Mon) 1pm | Available | |
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2025-03-27 (Thu) 12nn | Available | |
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2025-04-02 (Wed) 10am | Available | |
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2025-05-16 (Fri) 1pm | Available |
Workshop by Ginny Choy: Green Curry Chicken Bread 青咖喱雞包
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2025-02-27 (Thu) 6:30pm | Available | |
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2025-03-06 (Thu) 1pm | Available | |
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2025-03-29 (Sat) 1pm | Last Few | |
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2025-04-18 (Fri, Holiday) 1pm | Available | |
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2025-04-26 (Sat) 1pm | Available |
Workshop by Ginny Choy: Feuilletée au Boeuf 牛小排法式酥皮卷
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2025-02-09 (Sun) 10am | Last Few | |
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2025-03-10 (Mon) 10am | Available |
Workshop by Master Chef Paolo: Pizza in Teglia
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2025-03-28 (Fri) 6:30pm | Available |
Mentaiko Potato Scones 明太子薯仔鬆餅
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2025-02-17 (Mon) 1pm | Last Few | |
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2025-02-25 (Tue) 10am | Available | |
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2025-03-06 (Thu) 6:30pm | Available | |
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2025-03-16 (Sun) 1pm | Available |
Workshop by Master Chef Paolo: Italian Pasta 手工意粉
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2025-02-09 (Sun) 2:30pm | Last Few | |
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2025-02-13 (Thu) 10am | Last Few | |
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2025-02-17 (Mon) 6:30pm | Available | |
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2025-05-10 (Sat) 10am | Available |
Workshop by Ginny Choy: Pillow Bread 海綿軟包
Workshop by Ginny Choy: Chocolate Burger 朱古力漢堡
Workshop by Sarah Yam: Alsace Kouglof
Palmier 蝴蝶酥
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2025-02-27 (Thu) 10:00am | Available |
Foret Noire フォレ.ノワール
Workshop by Sarah Yam: 風船パン Tokyo Balloon Bread
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2025-03-16 (Sun) 2:30pm | Last Few |
Strawberry Basil Tartelette 香草羅勒士多啤梨撻
Workshop by Master Chef Paolo: Focaccia
Workshop by Sarah Yam: Brioche Feuillette and Pear Danish 6-hour Workshop波浪丹麥酥吐司 及 香梨丹麥酥 6 小時課堂
White Christmas
Workshop by Ginny Choy: Chocolate Stollen
Workshop by Master Chef Paolo: Stella Pizza
Workshop by Ginny Choy: Hoshino Natural Leaven Stollen
Workshop by Sarah Yam: Seattle Cinnamon Roll 忌廉芝士糖霜肉桂卷
Workshop by Ginny Choy: Laugenecken
Workshop by Master Chef Paolo: Italian Bread Roll
Workshop by Ginny Choy: Sourdough Country Bread 7-hour Workshop 天然酵母鄉村包7小時課堂
Gougeres
Workshop by Ginny Choy: 明太子法包 Mentaiko Baguette
Workshop by Fiona Kwok: Baileys Chocolate Bonbons and Pine Nuts Pistachio Chocolates 咖啡酒心手作朱古力及松子仁開心果朱古力
Workshop by Master Chef Paolo: Pizza – Margherita and Tirolese
Scamorza Prawn Savoury Scones
Workshop by Ginny Choy: Feuilleté de terre fromage 脆烤芝士大啡菇 香脆薯仔煙肉 薄餅酥
Charlotte Poire Marrons
Black Currant Roll Cake 黑加侖子米布甸卷蛋
Workshop by Phoebe Avila: Matcha Opera Cake 抹茶歌劇院蛋糕
Workshop by Ginny Choy: Boule de Pain de Poulet au Yuzu 柚子胡椒雞法包
Workshop by Master Chef Paolo: Focaccia Cioccolato
Workshop by Fiona Kwok: 薑味焦糖忌廉脆皮絲絨朱古力蛋糕 Ginger Caramel Chocolate Cake
Workshop by Fiona Kwok: 芒果椰凍朱古力月餅
Workshop by Sarah Yam: 紅茶無花果包 Pain aux thé et figues
Workshop by Sarah Yam: 蕎麥.柚子食パン Soba Yuzu Shokupan
Workshop by Master Chef Paolo: Tiramisu
Workshop by Ginny Choy: Fondue 香蒜薯蓉芝士薄脆包
Workshop by Ginny Choy: 手工糖漬檸檬黑麥包 Candied Lemon Dark Rye Bread
Assorted Cookies
Workshop by Sarah Yam: Tresse Viennoise Marrons Marbrée 栗子雲石吐司
抹茶もちロール Matcha Mochi Roll 抹茶大福和卷
Workshop by Master Chef Paolo: Sorriso
Dacquoise au cafe 咖啡椰香達克瓦茲
Workshop by Fiona Kwok: Chocolate Yogurt Panna Cotta with Crunchy Cookie 乳酪朱古力曲奇奶凍
Workshop by Sarah Yam: Yudane Marguerite 湯種軟包 – 牛奶味.三重芝士味
Workshop by Sarah Yam: Hojicha Black Bean Marble 焙茶黑豆雲石包
Workshop by Ginny Choy: Petite Danish Twist 酥皮扭紋條
Workshop by Fiona Kwok: Chocolate Slabs 香橙焦糖果仁朱古力塊及朱古力漬果條
Workshop by Sarah Yam: Matcha Spread Brioche 抹茶奶酥布里歐
Workshop by Ginny Choy: 紅豆抹茶雪芳麵包 Red Bean Matcha Chiffon Bread
Workshop by Master Chef Paolo: Calzone al Forno
Workshop by Ginny Choy: 德國黑麥包 Weizen Misch Brot
Workshop by Fiona Kwok: Matcha Nama Chocolate and Praline Bar Chocolate 抹茶生朱古力 及 抹茶朱古力榛子杏仁脆脆條
Workshop by Master Chef Paolo: Maritozzo Romano
Sakura Chiffon Sandwiches 米粉入り さくら シフォンサンド 花見
Workshop by Ginny Choy: Hoshino Natural Leaven Mentaiko Bread 星野酵母明太子軟包
Workshop by Sarah Yam: Mocha Bagels
Workshop by Sarah Yam: Greek Yogurt Truffle Toast 希臘乳酪松露湯種吐司
Yuzu Cheese Tarts
Banana Chiffon Cake Sandwich 香蕉戚風蛋糕
Komuntu Chocolate Fig Cakes
Workshop by Master Chef Paolo: Pan Bauletto Multigrano
Workshop by Sarah Yam: Yudane Wholewheat Loaf 湯種全麥吐司
Workshop by Ginny Choy: Walnut Cake Brioche 合桃蛋糕麵包
Workshop by Master Chef Paolo: Ciabatta
Workshop by Ginny Choy: Potato Bread with Uni Sauce 海膽味薯仔麵包
Colourful Cookies Box 法式曲奇禮盒
Chocolate Palmier 朱古力蝴蝶酥6小時課堂
Eclair Pistache
Workshop by Fiona Kwok: Chocolate Bonbons and Chocolate Truffles 手工倒模朱古力及松露朱古力
Workshop by Sarah Yam: Amazake Shokupan 甘酒米粉湯種吐司
Chai Fig Biscotti and Brown Rice Granola 無花果香料茶意大利脆餅 及 玄米烤燕麥脆片
Workshop by Sarah Yam: Kouglof with Cheese, Prosciutto Ham & Apple 芝士意大利火腿蘋果咕咕洛夫
Workshop by Ginny Choy: 味噌麵包 みそパン
Balloon 紅桑子泡芙蛋糕
Corn Scones
Workshop by Sarah Yam: Red Bean Matcha Mochi Roll 紅豆抹茶白玉卷
Hojicha Chestnut Roll Cake 焙茶栗子卷
Tarte au Chocolat aux Bananes Caramélisées 焦糖香蕉朱古力撻
Workshop by Sarah Yam: Pão Recheado 米粉香腸軟包
Quiche 法式鹹批
Workshop by Fiona Kwok: Chenpi Red Bean Chocolate 陳皮紅豆果仁朱古力
Pound Cakes 焦糖蘋果大理石磅蛋糕 及 南瓜芝士磅蛋糕
Workshop by Sarah Yam: Cheese & Mentaiko Rice Flour Bread 明太 チーズ 米粉パン
Tacos à la Pistache
Workshop by Phoebe Avila: Passion Fruit Cheese Tart 熱情果芝士撻
Workshop by Ginny Choy: Chocolate Marble Bread 特濃朱古力雲石麵包
Workshop by Sarah Yam: Trinity 小麥 · 裸麥 · 古麥麵包
Workshop by Ginny Choy: Hokkaido Sweet Corn Bread 北海道粟米麵包
Workshop by Sarah Yam: Sourdough Focaccia
Workshop by Ginny Choy: Caramel Nuts Puck 焦糖果仁麵包
Workshop by Ginny Choy: Cruffin
Religieuse 榛子.香檸檬修女泡芙
Workshop by Sarah Yam: Genmai Bagels with Black Beans and Sourdough Discard 玄米黑豆甘露貝果
Strawberry Soufflé Cheese Tart
Workshop by Ginny Choy: Hoshino Natural Leaven Crab Meat Bread 星野酵母蟹肉包
Amber 琥珀
Workshop by Ginny Choy: Unagi Oyaki 三穀米飯鰻魚包
Workshop by Sarah Yam: Shokupan 生吐司
Workshop by Sarah Yam: Pretzel 德國扭結麵包
Workshop by Sarah Yam: The Snowman Brioche 布里歐雪人
Tamayura 玉響
Workshop by Sarah Yam: Croissant & Pain au Chocolat 6-hour Workshop 牛角包 及 朱古力酥 6 小時課堂
Workshop by Ginny Choy: Japanese Pumpkin Bread 板栗南瓜包
Workshop by Sarah Yam: Pistachio Kouglof with Cheese Foam 開心果香梨蔓越莓芝士奶蓋咕咕洛夫
Workshop by Ginny Choy: Tresse Ring with Pickled Takana 和式高菜麵包圈
Triple Chocolate Scones 三重朱古力鬆餅
Workshop by Ginny Choy: Petite Chestnut Bread 千層栗子包
Workshop by Phoebe Avila: Gâteau à l’orange et au Chocolat 橙慕絲布朗尼蛋糕
Workshop by Ginny Choy: 玄米星野酵母鹽可頌-原味及櫻花蝦味 Hoshino Natural Leaven Genmai Butter Roll
Workshop by Sarah Yam: Pain d’Epi 法式麥穗麵包
Workshop by Sarah Yam: Soboro – Petite Korean Peanut Streusel Bread with Mochi 白玉だんご x 소보로빵
Workshop by Sarah Yam: Brie Prosciutto Bread 意大利乾火腿 . 布利芝士包
Workshop by Ginny Choy: Nori Sesame Bread 和風海苔芝麻包
Workshop by Ginny Choy: Japanese Melon Pan 日式蜜瓜包
Workshop by Sarah Yam: Caramelized Walnuts Bagels 焦糖合桃貝果/原味貝果
Workshop by Sarah Yam: Panettone
Workshop by Sarah Yam: Chocolate Panettone
Workshop by Sarah Yam: Tabatière 貝殼型麥麵包
Workshop by Sarah Yam: Couronne au Seigle – Levain Hybrid 天然酵母黑麥麵包
Workshop by Sarah Yam: Bagel Bagel 原味/罌粟籽貝果
Mochi – Class for System Testing Purpose
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Last Few | ||
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2099-02-30 (Mon) 7am | Available | |
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2099-12-31 (Thu) 10am | Available |