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January to February 2024 Commercial Bread making Lessons

Here's a peek of the breads we made in class. It's funny that when i posted some of the breads on my Twitter account last year someone commented that he does not believe that my students made the breads. Of course, i helped them shaped the breads but i can't possibly have faked them all, are you kidding me? Hahaha, all 2 kilograms with 10-12 varities? No way i can make them all by myself. So here they are, i'm going to randomly post them here not in order or when or what day we baked them. If you happen to see my schedule online and you are passing through the area, feel free to drop by around 1 pm so i can share you some samples. If you are curious to see what we do in class, you can also drop by a bit earlier, maybe around 11 pm, this is usually the time we were still knee deep into shaping the dough. My address is Block 5 Lot 13 Guijo street, Northridge Park Subdivision, Sta. Monica Novaliches, about 10 minutes before you get to SM Fairview. I would love to open my
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Current Schedule For Hands On Commercial Breadmaking Lessons 2023

I am downsizing my hands on lessons these days from the usual 3 days to` just 2 days with extended hours of course so we can cover most of the breads that i normally teach for 3 days into just 2. For the 2` days hands on classes, `10 breads will be made, sometimes even more so all in all 2 types of bread variations will be taken. Day 1 Pandesal, Malunggay Pandesal (how to add veggies into your basic dough), Spanish Bread (using leftover bread to create a sweet filling), Pan De Coco, Corned Beef Pandesal, Loaf bread, Doughnuts, Hamburger Buns, Hotdog Buns, Pan de ciosa Day 2 Cinnamon Rolls, Ensaimada, Ube Rolls, Mongo Rolls, Cheese Rolls, Special Pandesal, Ham and Cheese, Raisin Bread, Soft Monay, Hard MOnay or `"Putok" The lessons are 100 % hands on, with lectures on bakery management and baker's math, no time limit so i ask the students to eat a heavy breakfast because we only stop for our lunch break once all the dough (2 kilogram base flour) are in the proofing area

Sweet sticky Buns and Ensaimadas

I made a large batch of these breads so the guests can bring home some too after the party.

Pizza And French Bread

One lean basic dough for these two delicious breads.  I sent some to my niece and the rest is made into pizzas for my mother's birthday. Call me at  8660 3239 for more details on how to enroll now..