Special Ube Ensaimadas all ready to be baked, Pandesal, Pan de Coco, Pan de Monggo, Soft Buns, Siopao, French Breads, Cinnamon Rolls, Pullman or Tasty.

My love and my passion, i do not do this because it is my profession, i do this because i love to eat breads and i don’t just eat them (otherwise, i would have grown to a size 10), i share them.

From how to properly weigh or measure ingredients to mixing and kneading, shaping and filling, proofing and baking as well as how to store and package the breads, you get to learn more from a hands on class than just watching a demo.

Now, why is baking breads more difficult to some degree than baking a cake or a muffin?

Quite a number of reasons, which is why attending or taking a hands on class makes really good sense to begin with.

It does not take only one page to explain it all, it needs a whole lot of getting the students dirtying it up, with their hands on the dough itself and immerse in the whole program to make them understand why baking breads is more difficult than baking cakes.

If you don’t experience the whole baking bread scenario, you won’t understand it. When someone asks me if they can attend only the first day because all they want it to learn how to bake Pandesal, i tell them why i do not allow one day enrollees. The answer to the above question is what i tell them. It doesn’t take only one whole day to learn it all, it takes a complete set of program.

In fact, if you have never baked before, if you have no idea what a yeast dough is, if you have never kneaded a dough before, chances are you will have a hard time getting it even if you have taken the course with no hands on. Some of my students really take it hard on Day 1, newbies are surprised at the complexity of the science involved etc.,

I calm them down by saying, there’s still Day 2, and 3 and 4. Don’t worry, you will get there, do not stress yourself.

I will not divulge what we do in class here for proprietary reasons because i know someone is copying my style and has even produced a very expensive ebook which i have seen mind you but i will not bother using even if you give it to me for free.

So back to baking. What’s the most important? Get your hands on the dough. Start now, learn everything about the yeast, the flour, sugar, salt, fats etc., These are what makes the bread, it makes sense to know what happens when you put these all together. That’s bread making.

my twitter         Shirley’s facebook

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Getting your very first try at a large commercial oven is very important. You learn how to control the heat, and what happens when you take time loading and unloading. This is a must try for everyone because it teaches you what to teach your bakers in the end. I don’t expect that you will do all these by yourself.

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My students marvel at the simplicity of baking a pizza from scratch.. and to think they pay a whole lot for a 16 inch round pizza or flatbread like this. All it takes is flour, water, yeast and salt and you have a delightfully, cruncy and crispy fresh hot pizza off the oven.

Pizza toppings are personal and i do only the most basic which is tomatoes, cheese and basil Margherita style.

The same dough can be made into a baguette or French bread.

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There are 7 baguettes in the photo, which means i have 6 students. I only accept 8 for a thorough one on one session so if you see 7 baguettes, the 7th piece is mine. I take one piece to show them how to shape and each take their turn shaping their own baguettes. If the shaping is a bit off, then i take it and re-shape it, no harm done as long as they have tried at least 2 times.

Contact Shirley Villafranca at irla2010@aol.com        Call or Text 09495705091

copyright © 2017

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About

NAME: SHIRLEY VILLAFRANCA

GRADUATE OF FOOD SERVICE: OB MONTESSORI CENTER GREENHILLS SAN JUAN

                             BS PSYCHOLOGY MANILA DOCTORS COLLEGE

WILTON CAKE DECORATING COURSES

ROYAL ICING AND PIPING WITH MARIA KOVACS

WACKY CAKES AT GOLDA’S KITCHEN, ONTARIO CANADA

TRAINING AND APPRENTICESHIP: RISTORANTE LA DOLCE FONTANA

                                                                 IRIS BAKESHOP

                                                                 PUREFOOD’S SAN MIGUEL FLOUR AND BAKERY DIVISION

                                                                 PRODUCT RESEARCH AND DEVELOPMENT

                                                                SHORT STINTS IN MARIO’S AND CLUB FILIPINO

COMMERCIAL BREAD MIXING INSTRUCTOR SINCE 2001

OWNER: PENUCHE PASTRIES

Call or text me at 09495705091, feel free to drop by if you want just drop me a line to let me know when you are coming. Visit us when we have a class if you want to see what is going on during session.

Block 6 Lot 11 Yakal Street

Northridge Park Subdivision

Sta. Monica, Novaliches Quezon City

before you reach SM Fairview

 

 

Contact

This is a contact page with some basic contact information and a contact form.

Let me know if you have questions about the baking and cake decorating classes. Thank you.

You can also email me direct at irla2010@aol.com or text me at 09495705091.