- Class Session: 5-day class / 2 sessions / morning / afternoon
- Class type: MASTERCLASS
- Lunch: Included
- Total hours: 40 hours
- Delivery Language: English with Thai translation
- Age: อายุตั้งแต่ 18 ปีขึ้นไป
- Suitable for: Amateurs with baking knowledge
- Accomplishment: Lenôtre certificate
- Student per class: Maximum 14
This class is a Masterclass workshop, delivered by Mickeal Martinez, young successful talented french baker who has his own shop in Marseille, France. As a young entrepreuneur, he will be able not only to show his talent but also to deliver the best advices to succeed in the baker business in South East Asia.
The daily finishing time can vary according to the workload and preperations schedule.
Class Objective:
- Master the process of making traditional panettone with natural sourdough.
- Be able to implement a diverse range of breads in a shop.
- Develop a range of snacks adaptable for business use, made from breads and pastries.
Class Content:
- Mastery and understanding of the specific natural sourdough used for making panettone.
- Master the production of panettone and be able to offer several variations.
- Create breads to offer a diverse range in the shop, varying in shapes, flavors, and types of flour.
- Work with and understand different types of natural sourdough.
- Using the bread made in class; develop a bread snack range to complement a shop’s offering.
- Create a more sophisticated snack range using puff pastry.
The Art of Bakery product list:
Panettones:
- Traditional
- 3 Chocolates
- Nuts/Mandarins/Cinnamon
Breads:
- Olive Fougasse
- Rye Loaf
- Spelt Bread
- Whole Wheat Bread
- Chestnut Bread/Tonka Bean
- Sourdough
- Spelt and Khorasan Bread
- Fruit Bread
Catering:
- Signature Parisian Sandwich
- Signature Italian Sandwich
- Signature Vegetarian Sandwich
- Signature Hot Dog
- Vegetable Quiche
- Lorraine Quiche
Disclaimer:
A masterclass is typically a lecture-style session led by an expert, where students observe demonstrations and gain insights into advanced techniques. During the MaasterClass the chef will involve students in diferent preperation. This class is not an hands-on class. Hands on class focuses on active participation, allowing students to practice and apply the techniques themselves under guidance.
