All classes are mainly hands-on practical baking sessions with a maximum of 4 to 10 students.
Our class studio is well-equipped and you will have access to our professional ovens. All ingredients are provided for.
Please bring your own aprons!
English baking classes/private classes are available upon request, please email levainbakery@ymail.com for more details.
每堂最多4-10名學生而 Levain Bakery 會預備課程製造材料。
上堂課室有專業設備及烤爐。
請記得自備圍裙！
Class description／課程簡介:
P: Baguette; Tomato and Parmesan Bread
Taught by KC LI
1. How to make a poolish.
2. How to shape and bake a baguette.
3. Debunk the mysteries and common misconceptions of how to make an open crumb structure
P: 法國長棒;蕃茄芝士包
KC教授
1. 如何製作波利修種
2 如何整形及烘焙長棒
3 解開對大孔洞形成的秘密及誤解
L: Pain au Levain; Bagel
Taught by Mr KC Li
1. How to make a sourdough from scratch?
2. How to maintain sourdough culture & the science behind it.
3. Debunk the mysteries and common misconceptions of sourdough
4. How to make a Bagel.
L: 法國天然酵母老邦麵包; 貝果
KC 李師傅親授
1. 如何製作天然酵母種？
2 如何續種及背後的科學原理
3 解開對天然酵母的秘密及誤解
4 如何製造貝果
C1: Croissant & Kouign amann.
Taught by Mr KC Li
1. The technique & science of making laminating dough
2. How to make croissants and Kouign amann
3. The difference between croissant dough & puff pastry dough
C1: 牛角酥及法式焦糖奶油酥
KC 教授
1. 疊層技術及背後科學原理
2. 如何製造牛角酥及法式焦糖奶油酥
3. 酥皮和派皮的分別
L: 100% Sourdough Rye and Pretzel
Taught by Mr KC Li
1. How to make a traditional 3 stage sourdough from scratch?
2. How to maintain sourdough culture & the science behind it.
3. Debunk the mysteries and common misconceptions of sourdough
4. How to make a pretzel.
L: 100%酸種裸麥包及手腕包
KC 李師傅親授
1. 如何製作傳統三階段天然酵母種？
2 如何續種及背後的科學原理
3 解開對天然酵母的秘密及誤解
4 如何製造手腕包
X: Sourdough Panettone; Sourdough Stollen; Galette des Rois
Taught by Mr KC Li
1. How to make a sourdough from scratch?
2. How to develop a sugar and fat tolerant sourdough culture & the science behind it.
3. Debunk the mysteries and common misconceptions of sourdough
4. How to make puff pastry
X:天然酵母意式水果麵包; 天然酵母德國史杜倫; 國皇批
KC 李師傅親授
1. 如何製作天然酵母種？
2 如何令天然酵母產生耐糖及耐脂肪性質及背後的科學原理
3 解開對天然酵母的秘密及誤解
4.如何製作批皮
報名方法
1. 報名資料致 levainbakery@ymail.com
2. 電郵標題請註明： 班編號及日期／姓名／聯絡號碼
例如： S1， 2 Oct / Olivia C / 12345678
3. 若想同時報讀幾堂課或者連同他人報名， 請在電郵標題註明有關詳情及在電郵內註明他人姓名和聯絡號碼。
例如： S1, 2 Oct & S3, 16 Oct / Olivia C / 12345678
例如：S1, 2 Oct / Olivia C +3 students / 12345678
Payment Details
Upon receiving your enrolment application, Levain Bakery will confirm that your name(s) has/have been noted down.
Please submit course fees within four days after your name has been noted down OR within two days if the class is starting in less than a week. Otherwise your place will be forfeited to those on the waiting list.
Course fees must be paid by bank transfer/cash deposit/cheque deposit to:
Bank of China: 012-581-1-019761-4
Account Name: Levain Bakery Limited
**Please keep the transfer receipt/bank-in slip and send a photo or screenshot to levainbakery@ymail.com.
**Cheques can be sent to "Block A, 15/F, Gold King Industrial Building, 35-41 Tai Lin Pai Road, Kwai Chung" or deposited.
付款詳情
請在成功留名後的四日內過數（若在開課的7日內報名， 需要在成功留名後的兩日內）。否則該名額可能安排給他人。
請將學費過數/支票存款到：
中國銀行： 012-581-1-019761-4
戶口名： Levain Bakery Limited
**請留下過數收據， 並將收據的影像以email寄回levainbakery@ymail.com. 而電郵的subject應依照前報名的版本。
Other Important Information：
1. Places are not confirmed until course fees have been received;
2. Course fees are not refundable or transferable;
3. Only students are allowed to enter the classroom during classes; and
4. Classes will not proceed if typhoon signal No. 8 or a black rainstorm signal has been announced. Classes will either be postponed, or cancelled and only then will refunds be conducted.
4a. All classes will resume four hours after typhoon signal No.8 and black rain storms are lowered unless there are unforeseen circumstances.
Please check our Facebook page for announcements.
Our class studio is well-equipped and you will have access to our professional ovens. All ingredients are provided for.
Please bring your own aprons!
English baking classes/private classes are available upon request, please email levainbakery@ymail.com for more details.
每堂最多4-10名學生而 Levain Bakery 會預備課程製造材料。
上堂課室有專業設備及烤爐。
請記得自備圍裙！
Class description／課程簡介:
P: Baguette; Tomato and Parmesan Bread
Taught by KC LI
1. How to make a poolish.
2. How to shape and bake a baguette.
3. Debunk the mysteries and common misconceptions of how to make an open crumb structure
P: 法國長棒;蕃茄芝士包
KC教授
1. 如何製作波利修種
2 如何整形及烘焙長棒
3 解開對大孔洞形成的秘密及誤解
L: Pain au Levain; Bagel
Taught by Mr KC Li
1. How to make a sourdough from scratch?
2. How to maintain sourdough culture & the science behind it.
3. Debunk the mysteries and common misconceptions of sourdough
4. How to make a Bagel.
L: 法國天然酵母老邦麵包; 貝果
KC 李師傅親授
1. 如何製作天然酵母種？
2 如何續種及背後的科學原理
3 解開對天然酵母的秘密及誤解
4 如何製造貝果
C1: Croissant & Kouign amann.
Taught by Mr KC Li
1. The technique & science of making laminating dough
2. How to make croissants and Kouign amann
3. The difference between croissant dough & puff pastry dough
C1: 牛角酥及法式焦糖奶油酥
KC 教授
1. 疊層技術及背後科學原理
2. 如何製造牛角酥及法式焦糖奶油酥
3. 酥皮和派皮的分別
L: 100% Sourdough Rye and Pretzel
Taught by Mr KC Li
1. How to make a traditional 3 stage sourdough from scratch?
2. How to maintain sourdough culture & the science behind it.
3. Debunk the mysteries and common misconceptions of sourdough
4. How to make a pretzel.
L: 100%酸種裸麥包及手腕包
KC 李師傅親授
1. 如何製作傳統三階段天然酵母種？
2 如何續種及背後的科學原理
3 解開對天然酵母的秘密及誤解
4 如何製造手腕包
X: Sourdough Panettone; Sourdough Stollen; Galette des Rois
Taught by Mr KC Li
1. How to make a sourdough from scratch?
2. How to develop a sugar and fat tolerant sourdough culture & the science behind it.
3. Debunk the mysteries and common misconceptions of sourdough
4. How to make puff pastry
X:天然酵母意式水果麵包; 天然酵母德國史杜倫; 國皇批
KC 李師傅親授
1. 如何製作天然酵母種？
2 如何令天然酵母產生耐糖及耐脂肪性質及背後的科學原理
3 解開對天然酵母的秘密及誤解
4.如何製作批皮
報名方法
1. 報名資料致 levainbakery@ymail.com
2. 電郵標題請註明： 班編號及日期／姓名／聯絡號碼
例如： S1， 2 Oct / Olivia C / 12345678
3. 若想同時報讀幾堂課或者連同他人報名， 請在電郵標題註明有關詳情及在電郵內註明他人姓名和聯絡號碼。
例如： S1, 2 Oct & S3, 16 Oct / Olivia C / 12345678
例如：S1, 2 Oct / Olivia C +3 students / 12345678
Payment Details
Upon receiving your enrolment application, Levain Bakery will confirm that your name(s) has/have been noted down.
Please submit course fees within four days after your name has been noted down OR within two days if the class is starting in less than a week. Otherwise your place will be forfeited to those on the waiting list.
Course fees must be paid by bank transfer/cash deposit/cheque deposit to:
Bank of China: 012-581-1-019761-4
Account Name: Levain Bakery Limited
**Please keep the transfer receipt/bank-in slip and send a photo or screenshot to levainbakery@ymail.com.
**Cheques can be sent to "Block A, 15/F, Gold King Industrial Building, 35-41 Tai Lin Pai Road, Kwai Chung" or deposited.
付款詳情
請在成功留名後的四日內過數（若在開課的7日內報名， 需要在成功留名後的兩日內）。否則該名額可能安排給他人。
請將學費過數/支票存款到：
中國銀行： 012-581-1-019761-4
戶口名： Levain Bakery Limited
**請留下過數收據， 並將收據的影像以email寄回levainbakery@ymail.com. 而電郵的subject應依照前報名的版本。
Other Important Information：
1. Places are not confirmed until course fees have been received;
2. Course fees are not refundable or transferable;
3. Only students are allowed to enter the classroom during classes; and
4. Classes will not proceed if typhoon signal No. 8 or a black rainstorm signal has been announced. Classes will either be postponed, or cancelled and only then will refunds be conducted.
4a. All classes will resume four hours after typhoon signal No.8 and black rain storms are lowered unless there are unforeseen circumstances.
Please check our Facebook page for announcements.