Study Tour News

Explore Professional Japan Pastries Course

Baking Arts Academy x 婆仔煮播室mamama kitchen
Explore Professional Japan Pastries Course

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Course Outline :

The course is tailor for beginners to advance learners to polish their skills, which suitable for those who has passion in baking and love sweets, as well as Japanese food culture.
Learning with master chefs and instructors is an wonderful experience in life, they teach the skills in a simple way and ensure students can easily replicate at home. It opens the door of orthodox learning for the most solid skills from the beginning.
Instructor Ivy from Baking Arts Academy and Ms Ho from Mamama Kitchen will assisting students simultaneously during classes
80% of the courses are implemented by students, including: theory, skills, modeling, key points of production, use of materials, etc.
Professional Japanese/ Cantonese translator will be with us for the entire classes, communication with teachers will be barrier-free.
Beside learning pastry making skills and receive the master chef’s secret recipes, Moreover, to learn how to appreciate desserts and pastries from different angles.

Course Date :

28 to 30 June 2023

Course Location:

Tokyo professional studio

Course master instructors :

<Bluff Bakery>, Founder Mr. Tsuyoshi Eitoku

<Amo Il Pane, Hoshino Yeast Studio>, Ms. Miki Watanabe.

Ascending order base on course date.

<Bluff Bakery>創辦人榮德剛老師 Founder Mr. Tsuyoshi Eitoku

<星野天然酵母教室>渡邊美紀老師 <Amo Il Pane, Hoshino Yeast Studio>, Ms. Miki Watanabe

<Bluff Bakery>創辦人榮德剛老師 Founder Mr. Tsuyoshi Eitoku

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Daily schedule :
Class is starting at 10:15 am to 4:30pm daily

28/6 - Intensive Course on Popular Japanese Pastries

By Mr. Tsuyoshi Eitoku

Donut is originated from American and Quiche is a classic delicacy in French food culture. In Japan, chefs reinterpret these two foods in an ingenious way, by adding the Japanese seasonal ingredients and transforming them into unique flavors.
Learn the secrets of making Donuts and varies creative ways to decorate how to make this in a healthier way.
To learn the French/ Japanese infused delicacy Quiche.
Classes taught in Japanese (with Cantonese translation)

29/6 - Introduction of pastry making by Hoshino yeast

By Ms. Miki Watanabe

To learn the from scratch and cultivation of Hoshino natural yeast, how to grow natural yeast at home in an easy way and ensure healthier diet.
Using Hoshino Natural Yeast to Make Two Desserts and One Bread
The dessert recipes making from Hoshino yeast in this course is “Pioneer” and specially designed by Miki Watanabe for this course ONLY.
Hoshino natural yeast is mainly brewed from Hokkaido wheat, Japanese domestic rice, koji fungus and water. It does not use genetically modified grains at all. It has a unique aroma and rich in taste, to addition to this, it inherits the traditional Japanese fermentation culture.
Classes taught in Japanese (with Cantonese translation)

甜點迷日本訪師班活動花絮

Course Planners

Ivy Lee @Baking Arts Academy

Ivy老師是Baking Arts Academy創辦人，畢業於加拿大多倫多，用11年追尋金融夢想後，先後在法國、日本、美國、泰國、巴厘島、台灣等地磨鍊烘焙技藝，曾在ABC Cooking Studio出任高級講師，並負責授課老師的培訓，以及創作食譜工作。一直為Tefel、Lagostina 和 WMF 品牌撰寫食譜。

何錦華女士 @婆仔煮播室mamama kitchen

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2022年，應星島頭條Plus邀請開設專欄。