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One Dough. Tons of Imagination.

You may think that the breads you see stacked in bakery shelves have been made from different kinds of doughs. You see about 12-15 varieties of breads, sweet and savory, filled and plain, topped and slashed, fruits, nuts, coconuts and cream. What you do not know is that almost 80% of these breads come from just one basic dough. Your signature dough, whatever you decide to use as the master baker becomes the base of most of your products. You do not need to make 6-7 kinds of doughs just because you need to make Spanish Bread, Bitso, Pan de coco, Almond Crescents, Pan de Leche etc., Just one dough. Plus your creativity.

The dough below comes from the hotdog and hamburger bun dough posted previously in this blog. Feel like making smaller rolls, which we call Pan de Limon, go ahead and use a square baking pan and scale them into smaller 20-22 gram portions depending on the baking pan you are using.

Topping with Poppy Seeds

Bake at 325 F for 12-15 minutes.

The same dough used to make mongo bread.

Or Spanish Bread

And Pan de coco, plus a whole lot more...making bread making so much more exciting..
All the recipes are included in the ebook..

Update on the hands on baking sessions in Fairview, Quezon City will be posted next month, please be reminded, i am accepting only a maximum of 8 students per session. All classes will be no time limit, 100% hands on. The lessons will also be posted in my website,

Lessons starting October:

-you will bring home your breads, start from weighing to cooling (or should i say, eating)

-learn how to bake basic cakes and cupcakes, plus two kinds of buttercream, not the grainy overly sweet type..
-you will bake from scratch, plus free tested recipes

-final project will be a 2 layer cake, decorated with buttercream, buttercream flowers, basic piping etc.,
-learn how to pipe roses, star flowers from buttercream

-learn how to make fondant and gumpaste, how to make flowers, accents, covering a cake in fondant
-you will end up decorating a 3 layer cake at the end of the class

-learn how to make royal icing decorations, flowers, embroidery, extension works, filigree etc.,
-also with a fully decorated 3 layer cake for your final project
go to for more details

Final Dates will be posted this summer, feel free to inquire at


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