Email me for availability of slots. Please see the baking schedule.
You need to email me a photo of the deposit slip through a valid email address under your name:
Please bring the deposit slip on the first day of the class with the balance of the fee. P10,000.00 less P3500.00 deposit.
Balance : P6500.00
***If you will pay your reservations through PAYPAL, please email me first before you click the button.
Pwede rin pong bayaran ang buong fee sa Paypal. ****
For refunds, you need to pick up the fee on site if you paid through the bank. For PAYPAL refunds, i will send it back through Paypal less the service fees incurred. Just to remind you, you can reschedule anytime and pick a slot you like once.
BLOCK 5 LOT 13 GUIJO STREET NORTHRIDGE PARK SUBDIVISION
New location is at the back of Guijo street, I will email you for instructions.
STA. MONICA NOVALICHES QUEZON CITY 1117 tel. no. 9495705091
Please see the sketch.
Below is Chris from Negros picking up some samples so he can photograph them. He is a wonderful chef, came home from Australia when his Dad died but decided to stay for awhile in Negros, put up a bakery for his Mom and relatives. Chris took my one on one hands on class, he missed the group session in March so he signed up for the special class 3 months after.
2 days in to the session, i found out that he owned two pizza/restaurant in Australia. I asked him who taught him how to make the pizza dough, well, he said he learned it himself since he is an experienced chef before he put up his own restaurant.
Problem is, his pizza gets tough after bake. We all have the same problem when we make home made pizza dough.
Not this one i said. It gets cold, it becomes soft. You re heat it, then it gets crispy back again. I just wish he was able to bring more breads back home, but he lives in Negros so i gave away a lot of breads during his four day lesson. Which made my neighbors and sister, very very happy.
Here's the thing! You actually bake the breads yourself, unlike that other school who does not let you bake at all. I think there is another one i was told who does not explain the baker's percentage as well, so not here. This group came back for a cake session with me and it was fun!!!
THIS IS FOR THE GROUP CLASS. IF YOU WANT TO PAY THROUGH PAYPAL. BALANCE OF P6500.00.
Paypal charges me $3.00 when you pay through Paypal.
BAKING CLASSES IN FAIRVIEW, QUEZON CITY
4 DAYS COMMERCIAL BAKERY CLASS P10,000.00
WHOLE DAY HANDS ON BAKING SESSION, NO TIME LIMIT.
NO TIME DOUGH, AND SPONGE AND DOUGH METHODS.
CLASSES START AT 9 AM SHARP UNTIL THE BREADS ARE BAKED, AROUND 2-3 PM.
Only 10 students per session, 100% hands on, from mixing, shaping and filling, proofing and baking.
- please wear comfortable shoes,( no high heels)
-bring a container around 9 by 13 for your baked product samples, i am not comfortable sending home students with breads in plain sando bags or shallow plastic containers where the breads get all banged up, it ruins the bread.
-eat a heavy breakfast, bread making is all about timing, if the dough is ready to be baked at 12 noon or so, then all doughs will be baked and will not wait for the class, or pack up a light snack for you just in case you get hungry during the session (or while waiting for the breads to be baked).
FEE: P10,000.00 to be paid cash the first day, less P3500.00 DEPOSIT.
PANDESAL, SPANISH BREAD, CORNED BEEF PANDESAL,HOW TO CUT BASTON STYLE PANDESAL
-introduction to yeast dough baking, methods and procedures lecture portion
SOFT BUNS, HOTDOG AND HAMBURGER BUNS, ASADO ROLLS, DINNER ROLLS, CINNAMON ROLLS, PAN DE COCO, Raisin bread
-baker's percent, function and role of ingredients
Special and Regular ENSAIMADA, FRENCH BREAD, PIZZA CRUSTS, Hard Monay or Putok, Tasty or Pullman, Mongo Breads
Malunggay and Whole Wheat Pandesal, Special Pandesal and Siopao, Honey Nut Oatmeal Bread, Garlic and Onion Ciabatta etc.,
3-4 kilograms of flour per day.
-learn how to create variations, different types of fillings into your breads, using one dough to create different kinds of breads all in one day production etc.,
-basic food costing, troubleshooting
**students are free to ask questions anytime in an atmosphere of sharing and learning
**each recipe will be made from scratch, so make sure your completely rested before coming to class, wear soft padded shoes, hair net or hair clam for those with long hair and an apron (optional).
WHOLE DAY, NO TIME LIMIT, INCLUSIVE OF INGREDIENTS
CLASS STARTS AT 9 AM sharp; ONLY 10 STUDENTS MAXIMUM, you cannot bring a companion.
See rules on enrollment on how to enroll page.
ARTISAN CLASS Is now incorporated into the 4 day session.
Highly recommended lesson for beginners especially if you want to reduce production time and improve the quality and texture of your products.
Sponge and dough method increases the volume of your breads, extends the shelf life of your bread, makes mixing faster therefore prolonging the value of your machine, speeds up the proofing, and makes a more excellent tasting finished product.
***You will learn how to make a sponge and starter, how to use this method to create classic Artisanal type of breads, extend the shelf life of your product, improve the texture and flavor of the breads and shorten your mixing and proofing times. If you intend to create high quality ensaimadas or baguettes, then this class is for you.
please sign up to Google+ after enrollment so i can send you the free videos.
Using the sponge and dough method in my class will reduce the mixing time, reduced mixing time means less over heating of the mixer. This will save the class a lot of time when mixing doughs such as Ensaimadas, Pullman or Tasty, Soft Buns, French Bread (1 and half hour to just 25 minutes) etc., This will also create more flavorful breads with much larger volume, so i am switching to this method as of the next baking sessions. The Special Ensaimada will now be able to use more eggyolks, more butter and more sugar once i shift to this method. This explains the extra 1 day to the usual 3 day class that i have been doing.
Sign up to Google+right away to get the free videos after the session.
For the BAKING CLASSES, please buy an oven thermometer. If you have an old one, you can bring it to class so we can test if it is still accurate. This is for both cake and bread classes. For the bread lessons, a quick read instant thermometer is also important, and a digital scale. You need the oven thermometer and digital scale for your take home assignments.
I cannot post the take home assignments here for proprietary reasons, i see that some baking classes are copying some of my methods so you will be given the assignments on the first day of class.
It is important to find a place where you can buy bakery ingredients such as bread flour, margarine, shortening, bread improver, milk powder and yeast.
You need these ingredients for your assignment/lessons to be done at home.
GROUP DECORATING CLASSES/HANDS ON, NO TIME LIMIT please email me.
SPECIAL CAKES AND CAKE DECORATING HANDS ON
*All lessons are no time limit, class starts at 9 am but please be here at 8:30 am.
*bring containers for your projects
*you are free to bring your own snacks, light meal or water
*inclusive of the ingredients
set of material and tools
cakesandpetals tumblr site for sugar flowers, cookie and cupcake recipes
email me for reservation, and please see the current schedule, i only teach when i am visiting from New York.
For sources on where to buy bulk flour and bakery supplies, Killion in Quiapo, in Sto Cristo, Divisoria are very good sources of cheaper supplies. There is also one in Cubao, at Jubilee's 107 8TH Avenue near Camp Crame.
If opening up a bakery is your dream, if baking your own breads is a frustration you would rather forget, then try learning at home.
Please email firstname.lastname@example.org for the latest schedule or if you have any baking questions.
BLOCK 5 LOT 13 NORTH RIDGE PARK STA. MONICA NOVALICHES QUEZON CITY 1117
NEAR SM FAIRVIEW, ON YOUR WAY HERE YOU WILL PASS BY UP DILIMAN OR PHILCOA, TANDANG SORA, SANDIGANBAYAN