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Hands On Baking Lessons 2014

The schedule for October to March 2014 hands on baking lessons is now posted at Please read the rules on making reservations for a hassle free enrollment to my class. I know the website is has a lot of texts here and there but please try not to skip the reservation details, the sketch (so you won't get lost) and other details about the class.

I sometimes request the students to read on commercial bread making while waiting for the class to start but not too many people comply so you can do this after you attend if you wish. It gives you an advantage if you know something about yeast dough baking, i know i would read on as many as i can find online not to be the bida in class but just so i will retain more information as i listen to the teacher.

I remember way back early 90s when i got hooked in baking that i used one 1 ream of coupon bonds printing articles on bread. I even entered baking message boards, clubs, etc., and read on what others are talking about when they bake. I tell you, it was not easy learning just on print. This is my inspiration to teach hands on only and NEVER DO DEMOs, nah ah. It is useless. I wasted a lot of money attending seminars, demos, workshops and tv shows on baking but nothing proved useful.

My 4 day class will be very exciting. There will be free lunch and drinks so students do not have to go out to eat and we can work with a much shorter lunch break.

Once again, there is an increase in the deposit or reservation fee so students or would be students will take the whole process of reservation seriously. I am still reeling from what happened to me last April when 3 students with reservation deposits DID NOT ATTEND, no calls, no texts, no emails. Nada. It was crazy if i did not reject 5 students because my class size is only 10 and i was leaving for New York a week after. When i tried to contact one student, she told me she forgot about the whole thing. How could you forget that you paid a deposit for a baking class in just two week time?

Anyway, there is also a Paypal button that you can click to make a deposit, but please email me before you click the button. Make sure that slots are available. The videos will all be free for the students but not the ebook. To view the videos hassle free, you need to sign up to google+, add me, Shirley Villafranca as friend and then i will send you the video links, a total of about 9 long videos from Yema Ensaimada to Malunggay bread etc.,

Lastly, thank you to Elaine Bellido for taking time to email me all the way from Canada. I am glad that you are finally making your dream come true.

Hello ms Shirley. Kumusta na po? Just want to make kwento na the 3rd class flour got through and all thanks to you for you advice. Been doing the ensaymada here for sometime and it was a great hit. Bought a KA pro mixer 6000 with greater motor and been doing 1 kilo batch or 48+ pcs...(yung po Lang molds nadala ko :(   And the other day while I  was with a friend scouring Calgary .. Lo and behold ... Bulk barn!!!!  Went in but can't find the soft wheat flour as substitute for the tercera flour...just soft whole wheat flour..kaya na sad ako. Malapit na kasi maubos 3rd class ko... Any suggestion ms Shirley? Although it was such heaven to be in that place...anyway can I call you sometime?
Thanks again
Have a great summer

I am still in New York and will be back October 1 so call me if you have any questions. See you there!

I wonder if my bread flour and margarine are still okay when i get back just like before. It was amazing when my bread flour and Spring Margarine did not go rancid and moldy after 7 months. I will find this out when i inspect them when i come home.  


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