One lean basic dough for these two delicious breads.  I sent some to my niece and the rest is made into pizzas for my mother's birthday. Call me at  8660 3239 for more details on how to enroll now..  ..read more

I made a large batch of these breads so the guests can bring home some too after the party ..read more

Posting here some of the photos and videos from my Hands on Lessons.  Send me a message on Facebook, or Messenger to reserve a slot. This is Marco from my January class ..read more

Current Schedule for 2023 February 17 20 23 March 17 20 23 April 14 17 20 ..read more

When i first saw Kombucha videos on youtube, i was very skeptical about it. I told myself, nah, i don't think so, the Scoby looks scary, my very discerning sensitive stomach will never allow something so alien and gnarly looking inside, i can't even dare think about making it let alone drink some. But there i was, so intrigued, and probably just have nothing better to watch so i keep going back to Clicking the various youtube channels explaining how to make and why they drink it. Hmmmm. Wait, so this sour thingy is supposed to heal your gut??? If there is something my stomach has been doing fo ..read more

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Just sharing my special hands on session with two brothers, 3 days as usual and these guys are beginners which is mostly what i usually get to teach since 2001. Honestly, i would have occasional students who have attended baking lessons somewhere else, you know trying to update their skills, some have attended only a few weeks before and some were like months or years ago. That is normal. If you take these lessons, be sure to practice, practice, practice no less than a week after you take the class. Everything should be fresh in your mind especially, if you have never baked breads before. I al ..read more

I will be posting the current baking lessons for the summer and all through September, if you wish to avail of the special hands on 1 on 1 class, feel free to email me or call/text/Messenger anytime to arrange a schedule. For Breadmaking, Hands on with lectures 3 daysJUNE 17 20 23 JULY 11 14 17 AUGUST 15 18 21 SEPTEMBER 12 15 18 You can view the full details of the lessons at www.breadmakinglessons.com or simply call me if you have any questions. You are also free to drop by my baking studio by dropping me a text first so i can be sure i am not away when you visit. About 6 to 7 variations will ..read more

Àgain, since I don't relish eating grocery or supermarket breads, I have to bake my own breads bad back or not.  Usually, my breads last me for a couple of weeks if I make a large batch of 1.5 kilograms, some of it goes to my sister and half goes to me. I found out that using the Sponge and Dough method extends the shelf life of my breads so this is the method that I used. There is nothing special about my recipe, it's basically 0 trans fat Margarine, about 4 %yolks, 15 to 18%sugar and i throw in some oats or seeds in the mix. There should be a bun, pandesal and loaf bread so I can mak ..read more

Àgain, since I don't relish eating grocery or supermarket breads, I have to bake my own breads bad back or not.  Usually, my breads last me for a couple of weeks if I make a large batch of 1.5 kilograms, some of it goes to my sister and half goes to me. I found out that using the Sponge and Dough method extends the shelf life of my breads so this is the method that I used. There is nothing special about my recipe, it's basically 0 trans fat Margarine, about 4 %yolks, 15 to 18%sugar and i throw in some oats or seeds in the mix. There should be a bun, pandesal and loaf bread so I can mak ..read more