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GRACIAS!

To all the students who made it to my class despite the distance, thank you very much for making this course a part of your life. Briefly speaking, i wish you all the best in baking and congratulations to those whose bakeries are doing so well!!I am moving to New York and i am ending the sessions here in the Philippines this January since i need to start packing. I will miss my mixer, my oven, all the baking gadgets i have garnered since i started telling myself i can bake. I wish i can bring my favorite items of production but i think they all have extended their usefulness to me in a way no gadgets or tools ever have. So i will leave it at that, hoping some of my family members will follow suit and love this craft the way i did.

Will keep you posted on New YOrk bagels!!!

Comments

Asia said…
Is it too late? How I wish I was able to find your site earlier and be one of your students. I have read your blog and a got a little disappointed that you are already out of the country. I only decide to put up a bakery business this January. It will be located in a newly opened subdivision so I thought starting one would be feasible biz in that area.

Do you have any recommendation where I could learn the basics of bakery business.
jane4kps said…
I'm glad you're finally here! I've corresponded with you a couple of times about the baking book.... I hope you have some with you :)

I was struggling with how I was going to send the payment to you. I wasn't sure if you could cash personal checks from here there. I have never sent anything to Philippines before so I had no idea how I was going to get the money there.

So you could just imagine how glad I am that you're here now, it would be so much easier to get the money to you now. I hope you're still selling the book?! Would it have recipes for ALL THE BREADS shown on your website?

Pls. let me know if I could still buy the book and where to send the payment. I'll send you an email so we could work out the details.

Melanie
luisa_524 said…
I really wished I've seen your site much earlier...I am having trouble with my baker, and specially difficult to manage a bakery with breads I dont know how to bake. Yup, sad to say that I am a baker-dependent bakery owner and I wanted to make a change and know everything about the bakery.

Could you still spare some of your time before going to NY? I want to attend your class so I can learn the basics.
cinquefranca said…
ASIA AND LUISA

SORRY FOR A VERY LATE RESPONSE, I AM STILL CHILLING IN NEW YORK, I MEAN LITERALLY CHILLING, LIKE SOME KIND OF MEAT BEING AGED. I RECOMMEND THAT YOU TRY GETTING A COPY OF MY EBOOK, MOST OF THOSE WHO RESIDE IN THE US AND HAVE GOTTEN A COPY TELL ME THAT THEY CAN CONFIDENTLY BAKE BREADS NOW, THE EBOOK WILL GUIDE YOU ESPECIALLY IF YOU ALREADY HAVE A LITTLE BIT OF BAKING BACKGROUND IN THE POCKET. I HAVE AROUND 15 BAKING BOOKS I LEFT IN THE PHILIPPINES, ALL OF WHICH NEVER TAUGHT ME WHAT I KNOW NOW. I MADE SURE YOU LEARN ALL FROM THE FIRST LETTER DOWN TO THE LAST. GOOD LUCK!!

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