Last updated: April 2024
Visit My new Baking studio at the same address below, you can schedule a free consultation if you want, or drop by whenever I have a baking class around noon time to see us in action. I can customize a baking bread or cakes with cake decoration lessons for you and your group.
No time limit, all sessions are hands on, fee inclusive of the ingredients.
Visit My facebook for updated articles and posts. Add me on Messenger too if you want to get a quick answer to your baking concerns. I will be happy to help you.
My Blogger update posts, please visit for the latest blogs on hands on classes and baking. Text or call me at 8660 32 39 for current schedule or if you want to take a hands on special class for you and your baker or family member.
tel. no. 09495705091
Please see the sketch. My new baking studio is at Block 5 Lot 13 Guijo Street, Northridge Park Subdivision, Sta. Monica Novaliches Quezon City, near Sitio Seville and before you reach SM Fairview.
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.
Update: 2021 Chris now runs a coffee shop and catering service in his hometown in Negros.
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.
2 DAYS HOW TO SET UP A BAKERY CLASS
2 DAYS Hands On
COMMERCIAL BAKERY CLASS
FEE:P8,000.00
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 to 3 pm
Small class of 3 to 4 students on the average 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).
PANDESAL, SPANISH BREAD, Savory Tuna filled PANDESAL,HOW TO CUT BASTON STYLE PANDESAL
-introduction to yeast dough baking, methods and procedures lecture portion
SOFT BUNS, HOTDOG AND HAMBURGER BUNS, Doughnuts, 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, Garlic and Onion Ciabatta etc.,.
-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 8 STUDENTS MAXIMUM, you cannot bring a companion.
See rules on enrollment on how to enroll page.
ARTISAN CLASS Is now incorporated into the 2 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.
***You will also learn how to make a sourdough starter, feeding, refreshing and maintaining.
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.
Bring a flash drive 32 GB size so i can give you some videos for free.****
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.
Basic Cakes and Cake Decorating Lessons 3 Days
=inclusive of materials and ingredients except your cake board and box
Day 1 Basic Creaming Perfect for Beginners, those who have never baked before, this is the class for you.
= with lecture on ingredients, basic methods, tips and tricks, greasing, lining cake pans etc.,
Buttercake, Pound Cake, Banana Cake, Chocolate Cake, Sponge Cake, (will use this cake to make a mini layer cake)* you will decorate this on Day 3, with Chocolate Chip cookie bonus recipe
Day 2
Carrot Cake, Coconut Cupcakes *you will use the cupcakes for decorating, Mocha Chiffon Cake, Mamon Cake, Kababayan, Eggwhite Buttercream, with Lengua bonus recipe (start selling this after you learn how to make them)
Day 3 Boiled Icing, Buttercream
Decorating Cupcakes *at least 12 fully decorated cupcakes
1 mini cake, iced and decorated with borders
WHAT TO BRING TO CLASS:
=apron
=damp towel
=Large Container (3 inch height, 9 by 12 inch rectangular plastic, for your cupcakes and cakes for Days 1 2 and 3
For Day 3:
= you need a large box to put iced cupcakes and cakes.***
=9 inch cake board, cake box
=Please bring or pack lunch, break is only 30 minutes
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 sherqv17@gmail.com 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
sweet dough bakery and baking school 2020
