Skip to main content

Commercial Bread Making Hands on Class

The schedule is now posted online at and you are welcome to make a reservation. Classes start in June to November only, looks like i am spending my holidays in the chilly New York.

Please make sure you read the rules on reservations, you may withdraw or cancel your reservation but i will not send you the deposit, you have to pick them at on site. 4-5 days before the start of the class, you will only get 70% refund, no refunds if you cancel 3 days before the class starts but you can carry over your deposit to the next month session. Make sure that you email asap if you are cancelling.

What's up ahead? Same hands on class (free lunch), 3-4 kilograms of dough (that's a lot) and at least 5-6 variations a day. This includes your practical activity on kneading and assignment.

Looking back, i was telling my students a while back that with the assignments and kneading exercises, i just added a ton of pain in my neck, like i picked up a hollow block and bashed it on my face with my own bare hands. Super hard, my students give me this almost wide gaping mouth when i try to explain it the first time, or when i try to make them understand why we are doing it and how they will do it. I was thinking, why don't i just scrap the whole thing so my life as a teacher will be easier and my students will sleep better?

Probably not. I will try to make it less hard this time, maybe make them knead on site and hot at home so i will be there, more expense for me but more time for the students to LEARN. Where else can you get that experience? Just in my class. I will not tell what we do in class here because i know a lot have copied my hands on style of classes, so i will spare you guys the details.

All in all, beginner or with experience, it is the best ten thousand peso investment one can get. I remember paying P1000.00 per unit in culinary class and well,.... Had i not taken on baking, i probably would be teaching Nursery still and not be as happy.

The breads we made, since there are more sponge and dough recipes done were incredible, i gained weight from eating too much carbs. Just can't help it. I will be having an All Sunday one on one here in New York and i am excited since this will be the first time someone comes to the house and try my 20 quart mixer.

So if you love breads, if you want to open a bakery someday, if you already have a bakery and can't seem to make it work (first question is always "do you know how much your bread costs?"), or just curious. Come to class and bring that container. Your family, friends and loved ones with love what you will bring them. Guaranteed.


Can you tell why the loaves are cooling on their sides? Have you tasted a freshly baked loaf bread free from that bitter, sour anti-mold chemical your store bought loaf breads have?

One of my favorites, fresh soft and light Hotdog Buns. Perfect!!!

The dough all done and waiting to be baked. I just use a simple baking rack and plastic cover. Nothing fancy. No proofing cabinet.

Students admiring their baguettes!!!

Day 3

I always remind my students, if they do not seal the dough properly, the filling will show. Not bad for a first day class.

More photos coming.....

Make your reservations now!!!


Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…