Learn to bake bread the way artisans make them. Push the limits of the wheat and manipulate the dough into Rustic Baguette, Pain à l’Ancienne, Focaccia, Bâtard, Couronne, Èpi, Fendu, Fougasse, and Tabatière.
Book a seat in Artisanal Bread Baking Workshop with Chef Juan Carlo Estagle.
Day 1: September 26, 2018
Day 2: September 27, 2018
To book a slot, send your name, address, email, and contact number through:
• Facebook message
• Email - firstname.lastname@example.org
• Phone - (02) 726 5316
Visit henysison.com for more info.