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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!!!


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