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The Oven

For those who are asking about the oven i use, this is just one of those four sheeter fabricated ovens that you can buy from P13 to P15 thousand these days. I hope my friend Sencio who was a former student still sells them at these prices. They come in different designs though, some have glass doors, others like mine are just plain so if you love to peek inside while baking, you better get the one with the glass door.

I bought this after i graduated Culinary school way back 1998, actually i belong to the first batch in OB Montessori, 95-97 but because i lack at least 700 hours of OJT, i slipped off quietly from the scene. You will not believe what i thought about this oven when i first caught a glimpse of it, carried by 4 burly men straight into our kitchen,I honestly thought it will never worked at all.

I had no idea what to buy back then really. I was baking from mini toaster ovens, an old La Germania counter top, and even tried the microwave, so the price at least got me hooked into paying a measly P6700.00 on this one. Turned out that this was one of those unexpected buys you bump into when choosing junk food off the grocery aisles. It outperformed the other oven i bought which cost me P17,500.00. This oven is now out of commission, but the cheaper one is still sharing the space like the rest of us. ,I must admit, like you i have my share of misguided impulse purchases, but this one is not one of them. My mixer is a different story. Maybe i should write about that one too(not the 20 quart and also not the Kitchen Aid). I will promise to be nice.

***This oven serves as my proofer when i bake only less than four sheets, as seen in the photo. Why bother go inside the proofing room? I take them off of course when i preheat the oven, make sure the dough is inside a draft free room, and carefully load them for baking.

BAKING CLASS SCHEDULE NOW POSTED ON You will receive a free copy of the EBOOK ON COMMERCIAL BREAD MAKING, all 516 pages when you attend the hands on class.

I also get inquiries regarding private classes in Manila, and so yes, i do conduct on site baking lessons. Fee for private lessons is the same per person, P2500.00/day but i require at least 3 students to offset the cost of the driver, gas etc., The lessons are not limited to just breads, if you want to have cake decorating lessons after, i am sure we can arrange that. Now that i have travelled all my myself to Los Angeles, Sacramento, New Jersey, to Philadelphia, all the way back to New York teaching breads, i guess i can handle this one.

Feel free to email for further inquiries. or request for the baking module/requirements for the private lessons. Minimum number of days depend on the students, but i recommend at least 5 days.

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