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Current Schedule For Hands On Commercial Breadmaking Lessons 2023

I am downsizing my hands on lessons these days from the usual 3 days to` just 2 days with extended hours of course so we can cover most of the breads that i normally teach for 3 days into just 2. For the 2` days hands on classes, `10 breads will be made, sometimes even more so all in all 2 types of bread variations will be taken. Day 1 Pandesal, Malunggay Pandesal (how to add veggies into your basic dough), Spanish Bread (using leftover bread to create a sweet filling), Pan De Coco, Corned Beef Pandesal, Loaf bread, Doughnuts, Hamburger Buns, Hotdog Buns, Pan de ciosa Day 2 Cinnamon Rolls, Ensaimada, Ube Rolls, Mongo Rolls, Cheese Rolls, Special Pandesal, Ham and Cheese, Raisin Bread, Soft Monay, Hard MOnay or `"Putok" The lessons are 100 % hands on, with lectures on bakery management and baker's math, no time limit so i ask the students to eat a heavy breakfast because we only stop for our lunch break once all the dough (2 kilogram base flour) are in the proofing area, usually 8 to 10 baking sheets full.
I hold classes every month unless something comes up, my 1 on 1 special classes is still on so if you have a group of 4 and want to take the lessons together with your friends then call or send me a message to arrange a schedule. Follow me on my facebook or watch some baking videos on my youtube channel Shirley Villafranca Call 86608289 or cellphone 09495705091 for more details, or drop by my baking studio (please let me know first if you're visiting).
THE breads above are my personal whole wheat quinoa and chia seed artisan pizza crust and curry tuna veggie pockets. I used the same dough to make my loaf breads too, NO sugar, NO extra fat, just a couple of spoons of peanut butter and that's it. Once you learn how to bake breads, you wll be able to learn how to create more hearty artisan breads using ancient grains such as kamut, spelt, millet, barley, buckwheat, rye and pumpernickel...even semolina breads! So healthy and so nutty good. You know what i love about HOMEMADE WHOLE WHEAT breads is that the flavor is so good, clean and very filling that you only need two slices and a bowl of soup and lunch is done. I usually make a large batch, half of which goes to my sister because we both do not want extra sugar in our breads. No trans fat, no PRESERVATIVES AND ADDITIVES, that is the gift of learning how to make your own breads, you can do anything you want with your basic dough.

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