Courses
Baking is a science and we have forgotten about that in this modern world where traditions are fading away and becoming fondly romanticised memories.
Sign up for a class with us and leave with:
1) delicious goodies that you never thought you could make,
2) skills and techniques that you can work on and,
3) a head brimming with knowledge that we hope will inspire a thirst for more.
Our head baker Master KC Li has gone against trends and gained a large amount of insight of the science behind baking. What would you do if I were to take away inventions of convenience for baking? Dried yeast, preservatives, bread improvers have their roles to play but that was not a challenge for him. Through persistence, diligence and an analytical mind, he understood the most fundamental things in bread-making without those "key" modern ingredients. Moreover, he is self-taught and that, paired with an eye for detail, have allowed him to achieve breads of such high-quality that many of our friends said they "taste of home".
Our classes are semi-professional level. Join our whole range of classes to learn about straight doughs, autolyse processes, pre-ferment doughs, poolish starters, levain etc.
Whether you are a novice baker or someone with years of experience under your belt, KC has the depth and breadth of baking knowledge and technical expertise to offer.
1) delicious goodies that you never thought you could make,
2) skills and techniques that you can work on and,
3) a head brimming with knowledge that we hope will inspire a thirst for more.
Our head baker Master KC Li has gone against trends and gained a large amount of insight of the science behind baking. What would you do if I were to take away inventions of convenience for baking? Dried yeast, preservatives, bread improvers have their roles to play but that was not a challenge for him. Through persistence, diligence and an analytical mind, he understood the most fundamental things in bread-making without those "key" modern ingredients. Moreover, he is self-taught and that, paired with an eye for detail, have allowed him to achieve breads of such high-quality that many of our friends said they "taste of home".
Our classes are semi-professional level. Join our whole range of classes to learn about straight doughs, autolyse processes, pre-ferment doughs, poolish starters, levain etc.
Whether you are a novice baker or someone with years of experience under your belt, KC has the depth and breadth of baking knowledge and technical expertise to offer.
Private Events
In need of a well-equipped kitchen for a private event? What about having Master KC Li to teach your group friends only?
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