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.,,,


 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...

Day 1 =Pandesal, filled pandesal, spanish bread, soft buns, hamburger buns, hotdog buns, loaf bread, pan de limon, pan de coco, hard monay, putok with kneading exercise

Artisan/Sponge and Dough Method

Day 2 =cinnamon rolls, raisin bread, cinnamon raisin loaf bread, dinner rolls, special pandesal, malunggay pandesal, siopao dough, commercial ensaymada, tuna and cheese buns


Day 3 = French bread, Focaccia, Ciabatta, Pizzas, how to bake flatbreads (the dough is a two-3 day process to create that flavorful crust base), Pita breads, plain and flavored

Special egg and butter rich Ensaimadas, Special Cheese Rolls, Mini Special Pandesalitos and How to make the Italian Merengue Icing topping for the Ensaimadas.

Lunch and video on baking bread inclusive of the fee. Please bring a 32 gb flash drive so i can save the video for you. 

Ebook introduction is also free, not the entire ebook.

                                                                     Fee: P9000.00 3 days

**You can take the classes per day if you wish. 

**Day 1 only for beginners as an introduction. It is not enough to be able to open up your own bakery with a day's worth of lessons, but for homemakers, this will do if you just want to try your hand in yeast dough breads. 

Also please email me if you have attended a baking school before. 

Fee is P3500.00 per day Inclusive of ingredients

About 8 varieties of breads per day.

The new address is Block 6 Lot 11 Yakal Street (dark green gate na may U design), just at the back of the former site. 

 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.

Why enroll? 

If you have an existing bakery and hindi ninyo hawak ang recipe, malamang nalulugi na kayo. 

Your baker asks you to buy ingredients para sa masarap na pandesal, pero ang recipe hindi ninyo hawak, hindi kayo makapag compute ng food cost, so hindi ninyo alam na ang pandesal na tinitinda ninyo, sobrang mahal para ibenta ng 2 piso.

Kung ang panadero ninyo ang may hawak ng recipe, malamang gagawin niya ang lahat para maging masarap ang pandesal, pati presyo ng kung magkano ang pandesal siya rin ang magsasabi. 

Little did you know, may egg, may evaporated milk, some bakers i saw use butter, use Milk Boy, use LeSaffre yeast or Fermipan, super expensive ingredients tapos P2.00 lang at 30 grams pa ang weight ng Pandesal!!!

Que horror!!! 

Ang food cost ng ordinary na pandesal na walang egg, skimmed milk, Diamond yeast at hindi ung super expensive na harina ang gamit, is around P40.00. 

Kung bulk ang bili ninyo ng ingredients like 1 sack of sugar etc... pwede pa ninyong mapababa ang food cost, ang presyong gamit ko ay retail price lamang, not wholesale price.

P40.00 divide by say, 70 pieces (25 grams of pandesal) is 0.57 X 3 = P1.71 

P1.71 ang selling price ng Pandesal na 25 grams, not 30 grams. Sa isang kilo, bale P40.00 lang ang tubo ninyo, kung makakakuha kayo ng 70 pieces na yield and you can only get this kapag ang tubig ng isang kilong harina ay kumain ng at least 55% to 58% water.

Kung ang gamit ninyo ay dough roller, malabong mangyari ito dahil ang dough roller ay kumakain lang ng mga 42 % to 45 % na tubig.

Nakikita ba ninyo kung magkano ang lugi ninyo dito?

Ipapakita ko sa inyo kung papano gumawa ng masa na mas malaki ang yield, instead na 50 to 60 pieces, gawin nating around 70 to 73 pieces of 25 gram portion.

Nakakalungkot lang na marinig sa mga estudyante ko na may bakery na, 1 year operation na, pero lugi at hindi malaman kung ano ang gagawin.

Change the system ng pag operate ng bakery. Do not allow your bakers to dictate what to do.

Dapat kayo ang master baker. Kayo ang mag set ng price. You should know what goes in your Pandesal. 

If i ask you the % of sugar and milk in your pandesal and you cannot tell me, then it is time for you to make time to take a baking class. 

With me. See you in my class. Let's have fun baking! 


                                                                                                  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.

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 

P3500.00/day 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

                            See me on facebook!  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 P9,500.00 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., 

***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. 

****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.

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. 


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.

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. 
 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 © 2019