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Not Baking In Class

This is a story i got from a student from last year's session. It was a rather unusual story and first i heard but what stood out was the fact that it was followed by another story from another student. So, here is this charming lady from Tagaytay who took my bread class and what made her end up in my class was because her son took a bread making class from somewhere but never got to open the bakery they wanted. All equipment in hand, complete with one sack of flour, she decided to give it a try since she can't convince her son to give it a go. It was sad right?

Proof that baking is not for everyone. I don't blame him, he must have some other noble ideas of his own but what i didn't like was the fact that had he gotten some decent training, maybe it would have been different. Not for me to judge because i was not there. Totally. Well, we all have different ideas on how to conduct our classes, same way we are different from each other. I like to make the students work. I don't like it when a student sits too much while shaping the dough. Not a good sign. Bakers never or hardly sit at all.

Basing from what she told me, and what my other student told me, it was kinda unusual indeed to not see how the dough you made in class get baked, the students in this case. That was not all of it though but i do not want to write about them anymore because nobody is perfect. Maybe it is their way of teaching their students?

In my case, the baking of the bread after the students have sweat it out and waited for hours, is the "piece de resistance", the icing on the cake, the proof of the pudding, the tip of the iceberg etc., etc., You have no idea how it feels to see what you were just mooshing with your fingers turn into golden brown bites, the aroma of a freshly baking bread, the warm smoking crumbs you tear with your own fingers. Nothing beats that.

To deprive your student of this is anathema to closing your eyes to a gorgeous sunrise. Bad idea. In my class, i WAIT for this moment. To see my students eyes' when i open the oven after the first bake, the very first load of breads we dish out off the oven, eyes fixated and SILENCE. You can hear a pin drop.

You have to realize most of these students have never baked breads before. You can hear the doubts in their eyes, their questions, their actions during the mixing, shaping and proofing. I have an idea what they were thinking. Is it going to really turn out into a bread? Hmmm. But there it is. Right out of the oven, something is smelling absolutely glorious and when i tell them to start the taste test, i can't help feel the pride that not me, but they have made these breads.

For January to May lessons, email for reservations. Deposits accepted through Paypal or BDO banks. Small classes, no time limit and you bake the breads. Not someone else. Promise.

Cake Decorating lessons January 10 11 12, hands on too and free cupcakes to decorate.
Royal Icing, Buttercream and Fondant with Gumpaste.

Student Gerald, first time tackling a 4 sheeter oven in his life but has to do it.

Crispy and crusty baguette baked in a cheap fabricated oven. Possible. Hard but can do.

Day 3 of the Sponge and Dough Class. Everyone waits for the cinnamon rolls, even those who do not like it.

Hamburger buns. Did you know that you can make as much as 12 varieties of bread or even more out of 1 dough? Yup. What i teach in class.

Shaping Focaccias or Flatbreads/Pizzas

Proofing inside the oven for smaller batches. 

Healthy Malunggay Pandesal
Do you know how much Malunggay ends up in your Malunggay Pandesal? Not if you make it yourself.

New year, new beginnings.


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