Natural Dry Yeast Bread – 4 Kinds (Pizza, Focaccia, Fugues, Panini)
This class is full-booked now.
If you wish to be contacted once the seats are avilable, please contact at email@example.com
About The Class
Join us as we explore the flavours of Italy and Southern France in our Natural Dry Yeast Bread making class! Learn how to make 4 different kinds of bread – pizza, Fougasse (a traditional bread of Southern France Provence region), Focaccia and Panini bread! At the end of the class, we’ll be sharing Panini’s sandwiches, pizza and Focaccia bread..
*This class is conducted in Japanese Language. For English class, please enquire at firstname.lastname@example.org. A private English class can also be arranged.
Class Format / Programme
What’s included in the ticket fee?
Class fee, ingredients, apron on loan, & recipe.
Please bring along the following:
1 x container box (about 1000ml) to bring the bread dough back home,
1 x ice pack and a cooler bag to keep the dough cool.
1 x container or ziploc bag to bring the bread home.
Sweater or jacket as the studio may be cold.
For hygiene purposes, please remove rings and bracelets during the classes.
For a space for children, please enquire at email@example.com
About Culinary Instructor Madame SimonMdme Eiko Simon
Spoonful’s culinary Instructor Madame Eiko Simon lived in Paris for more than 10 years and mastered her skills at several culinary schools including Boulangerie (Baker shop in French). Armed with her very own home-made French cuisine recipes which was passed down by her mother-in-law, she now stays in Singapore with her French husband and works as a culinary instructor cum event coordinator at Spoonful. Cooking certification: Ryo-ken (Tokyo 2014) Master Chef Techniques, La Cuisine des Chefs (Paris 2013-4) French-bread making, MAISON LANDEMAINE (Paris 2015) Ecole de Boulangerie EBP (Paris 2014)