Pizza and Baguette. Isang dough lang ito, pareho lang ng timpla pero makakagawa kayo ng baguette or French bread at Pizza, Ciabatta, Focaccia, Pita Bread, Flatbread etc.,,,

Enroll early to get P1500.00 discount, free ebook worth P4000.00 and also baking videos. Just bring your 32 gb flash drive.

3 DAYS COMMERCIAL BREADMAKING 100 % Hands on, From Mixing to Baking. HOW TO OPEN A BAKERY, with lectures on ingredients, storage and handling, baker's percent, food costing etc...

About 8 varieties of breads per day.

For those who have enrolled in the current schedule, there will be a change of venue, it will be the same subdivision, at NORTHRIDGE PARK, but just 1 street over since construction at our location block 5 lot 13 have just began.

Construction of the baking school will probably take about a year or so,  kindly bear with me, the same hands on class and training will be the same so no need to worry.  

The new address is Block 5 Lot 11 Yakal Street (dark green gate na may U design), just at the back of the former site. 

Area unfortunately has no telephone line installed by PLDT so i apologize if there is no landline at this relocation site. Wala pong landline sa bagong nilipatan na nasa likod ng dating site, so pasensya na po sa gustong tumawag ng landline. 

 My Cellphone is 09495705091 so text  or call me if you have questions.

Nasa likod lang po ng Guijo Street, ang Yakal street at dito po sa Yakal ang bagong location, so lalampas po kayo bale ng isang kalye pagdating ng Guijo.

Salamat po.


                                                                                                  RESERVATIONS NOW ACCEPTED.

Reservation fee will be deducted from the course fee, please pay the balance on the first day together with your deposit slip.

Email me once you made the payment so i can send you a reading material and what else to bring for the take home exercises for Day 2.

Only BDO is authorized to accept payment  for reservations. 


The rest of the fee will be paid on the first day, please present your receipt (pakidala po ang deposit slip sa unang araw ng klase). 

Email the photo of the deposit slip as soon as you made the payment to reserve your slot. Please wait for confirmation after.

Click this link for the latest schedule.

For REFUNDS, you have to pick up the fee or exchange it for the ebook and videos, payment through Paypal will be refunded through Paypal.

                                              CAKE DECORATING LESSONS 

P7500.00 fee

+free cupcakes to decorate and inclusive of ingredients

***Royal Icing piping flowers

***Buttercream, piping flowers, how to decorate a full cake Wilton Method

***Fondant and Gumpaste, Wilton Method flowers

+learn the basic in just 3 days and learn the rest at home with free videos, just bring a 32 gb flash drive so i can give you the files.

JOIN NOW, small class size

NO NEED to bring tools and tips  More Baking Articles for Beginners, a must read for all who want to really learn bread making.

   ***No more free video sharing, you can bring a 34 GB or higher flash drive storage and i will save the videos for you. A number of people are having a hard time with their google+ accounts so i am discontinuing the video sharing, but i can share them by saving it on your hard drive. Thank you.

OPEN YOUR OWN BAKERY from your own kitchen, garage, front yard for less than P100,000.00 capital, meron na kayong bakery. 

Initial investment:

Para sa mga nagtatanong kung magkano ang magagastos ninyo para sa isang maliit na panaderia, narito po ang mga kailangan  ninyong bilihin.

Una sa lahat, mag aral kung paano mag bake ng tinapay. Hindi po kayo pwede mag bukas ng Panaderia ng hindi marunong gumawa ng tinapay. Hindi po ninyo pwedeng iasa sa panadero ang pag gawa ng tinapay dahil pwede kayong iwan kahit anong oras at hindi kayo ang may hawak ng recipe, ang panadero.

Ang panadero ninyo ay hindi magbibigay sa inyo ng paraan kung paano mag costing ng tinapay, dahil nga po hindi niya ibibigay ang recipe sa inyo. Wala pa akong nakausap na student na may bakery na bago nag aral sa akin na binigyan ng recipe ng panadero. Hindi po nila ibabahagi ito sa inyo, kung meron man silang ibibigay na recipe, mali mali ito at hindi ito ang tunay na recipe ng tinapay na ginagawa nila.

Marami na akong mga estudyante na nagtayo ng bakery pero nalugi at saka sila nag aral matapos ang mga ilang buwan. So bago kayo mag tayo ng bakery, kahit na kakilala ninyo ang panadero, take time. Pag laanan ninyo ng oras ang pag aral, 3 days lang naman ito, sa halagang ito, marami kayong matitipid at ang mahalaga ay kayo ang may ari ng recipe at hindi ang panadero.

Alam ninyo ang lasa ng tinapay, alam ninyong mag food costing at matitimpla ninyo ang mga tinapay alin sunod sa kung ano ang gusto ninyo.

**Training/baking lessons P10,000.00 this is a must so you know how to bake the breads, kahit mawalan kayo ng panadero, pwede kayong mag operate kasi hindi ninyo kailangan mag hire ng master baker.

Oven 4 sheeter around P12, to P15 thousand 

Mixer 20 to 30 quarts, is around P25 to P35 thousand

Ingredients around P5 to 10 thousand 

miscellaneous expenses like tables and baking sheets around P5 thousand... pwede gamitin ang mga lumang la mesa tapos lagyan ng formica para malinis...

Proofing rack you can have this made for less than P3 thousand...

For around P70 to P80 thousand, pwede ka na mag start ng bakery mo sa loob ng garage or kitchen mo, or deliver the breads

So start learning and open your own profitable bakery now!!! The plus? You have free breads everyday, no preservatives, very soft and you can customize it, make low sugar and low fat breads, calabasa and malunggay etc., 


1 Day Only Pizza Class = if you just want to learn how to make Pizzas, Flatbreads, Calzones and Pita bread, this is the class for you, plus French Bread. 

Fee = P2,500.00 inclusive of ingredients, small class, hands on from mixing the dough to baking. 

You get to eat and take home some pizzas!!!

***Do not forget to bring your plastic container so you can bring home bread samples. It should be at least 3 inches in height ( 9 inches by 13 inches) or one of those rectangular containers sold in the house ware department.

Please please please, do not show up with Sando bags, Paper bags, plastic shopping bags, or ice cream containers, or shallow microwave containers. Please have a heart and treat the breads with respect by bringing (i know, seriously) something bigger to fit the breads comfortably. It pains me when you moosh the breads and try to make them fit in a small container after doing such work in making their shape as pretty as possible. 

Reservation fee is P1500.00, (3 days Hands on Commercial Bread Making P10,000.00) P8500.00 if you enroll early, you would need to deposit the fee at any SM BDO branch ( to SM FAIRVIEW). 

****Please do not accept any other emails except from or text from #09495705091 

Huwag pong tumanggap ng messages sa ibang accounts or cellphone number maliban sa nakalagay sa itaas.

You can send me a messagge also through facebook just look for csherquefranca.

Reservation Fee is non-refundable if you fail to notify me 3 days or on the day of the class, 70% refundable if you notify within 5 days to a week before the session but you have to pick the fee at the site. 

 You can only reschedule once.

 ***Fee is non-refundable if you fail to attend the second session.You will receive a copy of the ebook.



                                                                          ONE WEEK OLD PAN DE SAL

Learn how to make these breads using the Sponge and Dough method. The secret is not really on the ingredients, but on the METHOD USED TO MAKE THE BREADS.

ONE WEEK AND NOW TWO WEEKS, without preservatives just plain good old formula of Pan de Sal.  It was amazing to see how even the handling of the bread can contribute to your breads' shelf life, the formula for one should be balanced and i ate one of the three pieces left last night at 9 pm while watching the Olympics and it was still so soft. NO MOLDS (amag), not dry, not brittle and hard, still soft like you baked it on the same day itself.

Read more story on the Pan de Sal cut

Get the free formula of this Pan de Sal together with your two other recipes of Pan de Sal in the eBook upon purchase. Find out how this Pan de Sal lasted longer, it was a new formula i tried recently, a shift from the normal recipe i used to make.

Common misconceptions on Bread making:

*doughs need not be proofed, they are baked right after shaping. If you do this, your breads will be as tough as a rock.

*doughs need not be covered!!!! ah, what a big mistake. as i have had students whose bakers do not even bother covering the dough during make-up and after shaping. Really.

*here's the worst thing, dough is exposed to air condition or electric fan while shaping. If you ENROLL IN A BAKING SCHOOL and this is what you guys do, RUN FOR YOUR LIFE!!! This is a big no no. Does it happen? Oh yes, it does and it just happen to be related to me by a former student who attended one of these classes before coming to me.

*you can mix the dough just by hand, in under 10 minutes. Hmmm, this is really what bugs me when i watch tv shows. Doughs are kneaded by hand, very very stiff, in under 10 minutes, placed in a bowl, proofed and then shaped. As simple as that. Does good tv time, but not quality bread that you can eat for days.

*why most breads in the Panaderias are drop dead hard once they cool, dry and too dense. Okay, two schools of thought when eating their Pandesal, one is the dense type and one is the soft type. The dense, crispy on the outside is tricky. You need to reduce the water, reduce the proofing etc., etc., Not much of a hard thing to do, anyone can do this. The hard part is how to make it softer for 4 days without using too much softeners. This is what i teach. Not the dense type.

*do you know why using dough brakes and dough rollers reduce your profit to about 30%?

*you can proof anywhere, just place a towel, cloth or plastic on top of the dough. Not! The plastic, linen or towel will stick during proofing and will ruin your dough.

READ THIS LINK TO KNOW HOW TO GET STARTED IN BAKING BREADS, a great insight into what to do first when baking breads is still just an idea.

bakingbreads blogs 

Any sale or illegal distribution of the ebook (print or online through facebook or any media sharing site) without written consent by the owner will be subjected to legal persecution under the Intellectual Property rights Law. 

Note the different lengths of the baguette, it is because 6 students did the shaping. Of course, this being their first, i had to do some tweaking just so they would look nice when they bake after.

The French bread is probably the most difficult bread for beginning students to shape. I have yet to see a student who can do this perfectly on their first try, so far it still is one of those things you have to perfect when you do it over and over. Just like any other skills out there.

Since baguettes are lean, the glaze have to be pure beaten whole egg. Or else, it would take longer than 45 minutes to take on color and that will dry up the breads. A very high temperature also is needed to give the crust that crispy and thick exterior. Steam is also necessary to give it that crispy crust so a fine mist of water 3 to 4 times during baking is a must.

Both the Baguette and CInnamon Rolls are made using the Sponge and Dough method. The Rolls need to be turned over 2 minutes after the bake so the bread will not stick to the molds.


please see the baking class schedule.

 ***More updated articles on baking bread.   blogspot 
Session runs from 9 am until all the breads, (4-6 variations) have been made (around 2 pm). Sometime sessions ran longer when students ask more questions.

WHAT MAKES MY CLASS DIFFERENT FROM THE OTHERS? The students bake the breads from start to finish. You follow the breads from mixing, shaping, filling, panning, proofing (the wait to get that airy texture) and then the students TAKE TURN IN BAKING THE BREADS.

Unlike sa ibang mga school, dito po kayo ang magsasalang ng tinapay na pinaalsa. Kayo ang maghahalo at maglalagay ng palaman sa loob ng dough katulad ng Pan de Monggo, Pan de Coco, Spanish Bread etc., Matututo rin kayong mag tantya ng tubig ng masa, isa ito sa pinakamahirap gawin, at malalaman ninyo ang secreto kung papaano ito gawin. 

The best thing is to find out how your breads can be soft for 4 to 5 days without preservative. Kung papaano mag convert ng ordinary na tinapay sa Malunggay pan desal, Kamote or Kalabasa Pandesal etc., 


For baking students, the cost of the ebook is only P2500.00, for the special one on one students, this is free including the videos. Libre po ang ebook pag nag enroll kayo ng 3 days na Baking lessons.
 If you happen to see anyone sharing my ebook elsewhere illegally, please let me know) Thank you. 

(TABLE OF CONTENTS) EBOOK with free cakes and pastries mini ebook if you purchase through Paypal.

 Start with the favorite Pandesal, Spanish Bread, Dinner Rolls,Soft Buns etc., and then start creating variations such as the one below.

Visit my blog to see my 20-quart mixer


***Master the procedures from weighing, mixing, checking the gluten, etc...

Ebook recipes are standardized, no need to test and waste ingredients experimenting to perfect your Cinnamon Rolls, Pan de Sal, Hamburger and Hotdog Buns, Ensaimada  and many others. Just follow the recipes, read through the instructions, memorize the photos and what or how the dough looks like and you will be on your way to creating your very own specialty breads.



                                         Shirley Villafranca                   Cell phone  #9495705091

copyright © 2018

I love this oven and frankly speaking, my students are impressed. For only 12 to 15 thousand, you can own one these days. I got mine for only P7 thousand way back 1998 and it still works. Bake 1 kg of Pandesal for only 15 minutes!!!

I bake all sorts with it, cookies, chiffon cakes, cupcakes (48 pcs) in 25 minutes, pies etc., The only thing it is not good for is if you want to bake and sell Pizzas because you need a really hot oven for that. The walls of the oven warps when i crank the heat up to 500 F which is what i want for the pizza plus the baking stone. Not good. You need a really good pizza oven to make a really good pizza, not this one.

Another thing is that find a place where you can set it up with good air ventilation. This oven will heat up the room so putting it inside an air conditioned room is a bad idea. Put it outside, in a covered garage where you can move around during loading and unloading ( breads ).