Skip to main content

Commercial Breadmaking Lessons 2022

I will be posting the current baking lessons for the summer and all through September, if you wish to avail of the special hands on 1 on 1 class, feel free to email me or call/text/Messenger anytime to arrange a schedule. 

July 11 14 17 for Breads 1 on 1 hands on class and 2 days Cake and Cake Deco on 20 and 21

August to November is all Group Demo Class. FEE is only P6000.00 for the 3 day Breads and 4000.00 for the 2 Day  Cake and Cake Deco class. 

Maximum of 10 students only for the demo class. 

Schedule:
August 15 18 21 Breads
September 12 15 18
October 10 12 14
November 14 16 18

For the Cake And Cake
 Deco

August 29 31
September 21 23
October 17 19
November 21 23

Call me at 8660 3239 or send me a message on Facebook csherquefranca 
 You can view the full details of the lessons at www.breadmakinglessons.com or simply call me if you have any questions. You are also free to drop by my baking studio by dropping me a text first so i can be sure i am not away when you visit. About 6 to 7 variations will be made per day, such as Pandesal, Malunggay Pandesal,Tuna Pandesal, Corned Beef Pandesal, Dinner rolls,Soft Buns, Hotdog Buns, Pan de coco, Spanish Bread with a twist, Cinnamon Rolls, Raisin Breads, Commercial Ensaimada (the one with just margarine and sugar), Donuts, Special Ensaimadas, Cheese Rolls, Pizza, Focaccia, Ciabatta. Learn how to bake variations out of JUST ONE DOUGH, how to mass produce Pizza crust and open your own Pizza parlor.

  Basic Cake and CAke Decorating 2 Days July 20 and 21, correction on the post from weekly. 

 September 21 and 23 The first day will be for baking the cakes to be decorated on the second day. I will teach two kinds of Buttercream, the basic Buttercream but with a twist so it can hold the shape of the flowers, the second one being the Italian Merengue version which all bakeries use in their cakes and fillings. It uses eggwhites, thus Merengue. It's delicious and can be flavored in many different ways. Second day is learning how to pipe basic flowers, borders, filling and icing a whole cake so students will bring home cupcakes and a fully decorated mini cake. Make sure you bring a large container for your cakes and cupcakes. No baking lessons for the month of October, this is the family's birthday month where 8 persons will celebrate their birthdays so i will be very busy like always. MY nephew and i share the same birthday. Add me on facebook, my handle is csherquefranca and add me on Messenger.

Comments

Anonymous said…
Would love to learn this too...
11:00 PM
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

Bake Malunggay Pandesal and Set Up A Bakery At Home

Two of my students for this month, Jenn Apares and Belle Nakpil. Having fun on our 3rd day of session making Monggo Breads. Jenn was able to bake these Malunggay Pandesal as part of their assignment and things to do at home in between our session. This is why there are always a 2 day gap in my class, to give the students time to practice what they've learned and then bring some dough and bread for me to look at. Belle forgot her breads at home so i am very satisfied with Jenn's first time with Pandesal. It needs at least 3% malunggay to be visible but the Pandesal is excellent. I am so happy for Jenn, she can now help her parents' bakery. Finally. This is only after our 2nd session, i admit i have to push my students but it was all worth the challenge. Plus, they had fun doing it!!! after chopping the fresh leaves, just pulse them into the finished dough, lightly kneading to incorporate the veggies. Now that obviously has Malunggay! My...
11 comments
Read more