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January to February 2024 Commercial Bread making Lessons

Here's a peek of the breads we made in class. It's funny that when i posted some of the breads on my Twitter account last year someone commented that he does not believe that my students made the breads. Of course, i helped them shaped the breads but i can't possibly have faked them all, are you kidding me? Hahaha, all 2 kilograms with 10-12 varities? No way i can make them all by myself. So here they are, i'm going to randomly post them here not in order or when or what day we baked them. If you happen to see my schedule online and you are passing through the area, feel free to drop by around 1 pm so i can share you some samples. If you are curious to see what we do in class, you can also drop by a bit earlier, maybe around 11 pm, this is usually the time we were still knee deep into shaping the dough. My address is Block 5 Lot 13 Guijo street, Northridge Park Subdivision, Sta. Monica Novaliches, about 10 minutes before you get to SM Fairview. I would love to open my baking kitchen with you. Shout out to Gigi Mabini and the lovely Carla Peralta, Kevin Fernandez, KC Espolong and Jeremiah Servillan, thank you so much for making it to my baking class. Good luck and don't be a stranger. I'm always here to guide you so give me a call if you need help. For Special classes, one on one sessions (for you and your staff) call me for reservations. My sessions do not have a time limit so i cannot really say how long it takes, usually around 9 am to 2 or 3 pm. If students have a lot of questions, it sometimes takes longer. Also, for hobbyists, yes, i do accept 1 day enrollees, but if you will open a bakery i suggest at least 3 days to fully immerse yourself in the complete bakery production and management. If you have baked breads before and would want to open a bakery, two days might work for you, i can tailor the class specifically to your needs or requirements ( i.e. you want to concentrate on buns, dinner rolls etc... or special breads like cinnamon rolls and high end ensaimadas). Reminder to beginners, all my recipes are standardized but you can tweak it and create your own signature breads once you master and perfect the breads. '' Let the dough teach you after i teach you. Telephone Number 8660 3239 or 09495705091, if you want to visit me please call me first so we can talk about your baking questions etc.. All breads are made without Calcium Propionate or anti-mold ingredients.
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