Skip to main content

GRACIAS!

To all the students who made it to my class despite the distance, thank you very much for making this course a part of your life. Briefly speaking, i wish you all the best in baking and congratulations to those whose bakeries are doing so well!!I am moving to New York and i am ending the sessions here in the Philippines this January since i need to start packing. I will miss my mixer, my oven, all the baking gadgets i have garnered since i started telling myself i can bake. I wish i can bring my favorite items of production but i think they all have extended their usefulness to me in a way no gadgets or tools ever have. So i will leave it at that, hoping some of my family members will follow suit and love this craft the way i did.

Will keep you posted on New YOrk bagels!!!

Comments

Asia said…
Is it too late? How I wish I was able to find your site earlier and be one of your students. I have read your blog and a got a little disappointed that you are already out of the country. I only decide to put up a bakery business this January. It will be located in a newly opened subdivision so I thought starting one would be feasible biz in that area.

Do you have any recommendation where I could learn the basics of bakery business.
3:39 PM
Unknown said…
I'm glad you're finally here! I've corresponded with you a couple of times about the baking book.... I hope you have some with you :)

I was struggling with how I was going to send the payment to you. I wasn't sure if you could cash personal checks from here there. I have never sent anything to Philippines before so I had no idea how I was going to get the money there.

So you could just imagine how glad I am that you're here now, it would be so much easier to get the money to you now. I hope you're still selling the book?! Would it have recipes for ALL THE BREADS shown on your website?

Pls. let me know if I could still buy the book and where to send the payment. I'll send you an email so we could work out the details.

Melanie
8:40 PM
Unknown said…
I really wished I've seen your site much earlier...I am having trouble with my baker, and specially difficult to manage a bakery with breads I dont know how to bake. Yup, sad to say that I am a baker-dependent bakery owner and I wanted to make a change and know everything about the bakery.

Could you still spare some of your time before going to NY? I want to attend your class so I can learn the basics.
6:30 PM
Shirley said…
ASIA AND LUISA

SORRY FOR A VERY LATE RESPONSE, I AM STILL CHILLING IN NEW YORK, I MEAN LITERALLY CHILLING, LIKE SOME KIND OF MEAT BEING AGED. I RECOMMEND THAT YOU TRY GETTING A COPY OF MY EBOOK, MOST OF THOSE WHO RESIDE IN THE US AND HAVE GOTTEN A COPY TELL ME THAT THEY CAN CONFIDENTLY BAKE BREADS NOW, THE EBOOK WILL GUIDE YOU ESPECIALLY IF YOU ALREADY HAVE A LITTLE BIT OF BAKING BACKGROUND IN THE POCKET. I HAVE AROUND 15 BAKING BOOKS I LEFT IN THE PHILIPPINES, ALL OF WHICH NEVER TAUGHT ME WHAT I KNOW NOW. I MADE SURE YOU LEARN ALL FROM THE FIRST LETTER DOWN TO THE LAST. GOOD LUCK!!
6:26 AM
Post a Comment

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 cos...
19 comments
Read more

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing  kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface ...
3 comments
Read more

Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they...
Post a Comment
Read more