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Baking Class Schedule

I am now posting the September to December 2011 HANDS ON BREAD MAKING CLASS AND CAKE DECORATING CLASSES, PLEASE CLICK THE LINK BELOW for more details. and click the link baking class schedule

September 18, 21, 23
October 23, 26, 28
November 15, 18, 20
December 4, 7, 9

Get ready for the Holidays and Parties, bake your own cakes and decorate them!!!

September 5
October 4
November 23
December 2

September 27, 29
October 18, 20
November 27, 30
December 13, 16

September 9,12, 15
November 3, 7, 10

The students will get a lecture first, just a short getting to know you ice breaker, introduction to what we will do, the ingredients, equipments, and the procedures. Students then get to know how to weigh, then proceed to mixing, until the dough is DONE.

Make-up stage follows, if there is a filling then students learn how to fill the dough which i find very funny to go through each first day baking session. Most of these students have never touched a dough in their life let alone FILL A DOUGH with something savory or sweet so i am amused, sort of. Some students find the exercise easy on the first day, some find it awkward, be that as it may, it was worth going through.

Each day, 3 kilograms of dough will be mixed, there is no time limit so if the students work fast, then they finish early. There are times when a group will have more questions, so this drags the day up to 4 pm, but most of the time, the session ends at 3 pm.

Manual kneading, which is to me the most important experience of all is done mostly on the first day, but if a student requests to do it on the second day, he or she may do so. No arm bending here. If you have a bad back, scoliosis, RA etc., please tell me before hand so you can skip this activity, otherwise, i require all students to go through this.

You will learn how to round, shape (rounds, baguettes, cinnamon roll logs, ovals, ensaimada snalis or coils,etc.,)You will also proof the dough on the baking pan, watch the dough rise, pre heat the oven, and bake. Best part is to eat the breads fresh off the oven, or should i say smelling the breads while they are baking right in front of you. It is a surreal experience, one moment it is just a lump of dough, next thing you know, you are eating it. Nothing better than that.

Do not wear high heels or pumps, plain soft cushioned closed toe sandals will do, cotton shirt not polo long sleeves, whatever is comfortable. For the women, please tie your hair if you do not want to wear a hairnet. Bring a spare shirt, mini towel, extra bottle of water if you wish although i normally serve drinks and light snacks. Most students also bring their lunch, but some do not because they prefer to eat the breads we bake. I could not disagree more. However, some diabetics or those who prefer to eat rice for lunch may bring a light meal on the side too.

Lastly, i beg each student NEVER TO FORGET YOUR PLASTIC CONTAINERS. Any container will do, except for plastic sando bags especially if you are commuting all the way back to Cavite or Bulacan. This is to preserve your finished samples and i give generous amounts of breads to my students not just 2 pieces or 3 like some baking schools do. My reasoning is for you to share the experience with the people you love, people who would support you in this new hobby or career, and in turn encourage you to be inspired all the more. Second day is the most inspiring because they get great compliments from the breads they had brought home and most are eager to buy ovens and mixers at this stage.

I would have students who get calls on the second and third day from their husbands or wives what breads they are bringing home that day, what time they are coming home, etc., My student friend Marge had to buy breads from the store so her breads will last the second day because they disappear fast.

The Commercial Bread Making Class is for 3 days, whole day no time limit and we usually start at 9 am, but call time is at 8:30 am, so be there on time, i start at 9 am sharp. Lucky for those who arrive early because i love to chat. You know what i mean. I charge the same fee i charged since 2001, P7500.00 for the three days, inclusive of all the ingredients. I am thinking of buying extra flour and ingredients for the students to buy after class but i will think about it. My students before had requested me to do so but i shrugged the whole idea because of problems with storage. Some students cannot get started because they cannot find the ingredients fast enough so if you are enrolling in this class and have no access to a nearby retail bakery supply store, let me know. I might change my mind. I do not intend to charge too much, maybe just to offset the cost of gas and driver, packaging etc.,

Email for reservations, details etc., To those who have already inquired many weeks ago, please email me if you want to make a reservation. Thank you.. and see you in my class.


MY 1998 FOUR-SHEETER OVEN,I GOT THIS AFTER GRADUATING FROM CULINARY SCHOOL. I had no idea what to buy that time, so i got a La Germania and this one, just to make sure my new career will not go into hibernation just in case the other one does not work my way. Turned out, the cheaper fabricated oven lasted the more expensive P17,000 oven. It is now no longer part of reality, just a storage for old pans or what nots, but this rusty oven still works magic. From cookies, to 4 chiffon cakes per batch, hundreds of Pan de sal and Ensaimada, this oven is my century long BEST BUY EVER. It went under water during the Ondoy of September 2009, my baking class was suspended for a month because i dried the whole thing up but still went back to work with no hitch afterwards. Amazing. Looks bad from the outside but i plan to have it polished, the inside though is absolutely spot on down to the single Fahrenheit.







After this, you will never have a boring day, ever! Visit for more Cake Decorating articles and images.


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