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Baking Arts Academy

Mostrar no mapa Agende agora

Contatos

bakingartsacademy.simplybook.asia
Baking Arts Academy, British Columbia

Agende agora

Horário de abertura

Domingo

Dia de folga
Segunda-feira

09:00 - 23:00
Terça-feira

09:00 - 23:00
Quarta-feira

09:00 - 23:00
Quinta-feira

09:00 - 23:00
Sexta-feira

09:00 - 23:00
Sábado

09:00 - 23:00

Sobre a empresa

LIVE, LOVE ❤️ , EAT!

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Nossa equipe

Course Planner and guest executive assistant _ Ivy Lee

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Baking Arts Academy

British Columbia

Course Planner and guest executive assistant _ Ivy Lee

Ivy Lee @ Baking Arts AcademyThe Founder of Baking Arts Academy since 2019. After graduated from Toronto of Canada, she spent 11 years to pursue her finance dream, then she shifted her career goal and polishes her baking skills in France, Japan, US, Thailand, Bali and Taiwan etc. She was blessed that she was a senior instructor, trainer and recipes creator/ developer for a leading Japanese culinary school for 6 years where she built up her solid skills of baking and creating food arts, follow by running her own studio, Baking Arts Academy and start creating recipes for brands like Tefel, WMF, Lagostina etc. Ivy simply loves to share baking skills with others and hopefully everyone can pass on loves to others through food.

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Course Planner and guest executive assistant_ Ho Kam Wah 何錦華

Agende agora

Baking Arts Academy

British Columbia

Course Planner and guest executive assistant_ Ho Kam Wah 何錦華

Ms Patricia Ho/ Ho Kam Wah 何錦華 @ mamamaKitchenA senior media specialist, she started his baking education eight years ago, and her relevant qualifications include:Le Cordon Bleu Tokyo Bakery Basic CertificateLe Cordon Bleu Tokyo Advanced Diploma in BakingABC cooking studio Bread basic baking CertificateABC cooking studio Bread master class Certificate and LicenseABC cooking studio Cake basic CertificateGraduated from the 15th Basic Baking Class of the Bread Research Institute of Togogoshi Milling Factory in Japan (the written test score was the first in the class)Japan JSA Association (Wagashi) Certified Lecturer QualificationJapan JSA Association Fun Sliced Bread Certified Lecturer QualificationTokyo Confectionary School short-term training lecture certificateIn the autumn of 2018, she met and amazed by the bread and pastry making skills from Mr. Tsuyoshi Eitoku, a famous Japanese baking craftsman. She travels all the way to Yokohama, Japan for many times in the form of master-apprentice teaching at his shop to polish her baking skillsA series of news column from Sing Tao Tou Plus invited Ms Ho to share her recipes in 2022

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Trail class offer Ham and Cheese Bun

Agende agora

Baking Arts Academy

British Columbia

Trail class offer Ham and Cheese Bun

Agende agora

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

Agende agora

Baking Arts Academy

British Columbia

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

<Bluff Bakery>, Founder Mr. Tsuyoshi Eitoku 創辦人榮德剛老師 Founder of <Bluff Bakery>, One of the most popular bakery in Yokohama, Japan He was born in a family of the fourth generation of the baking craftsmen, He inherits the style of Japanese craftsmen who pay attention to details, and combines the spirit of studying baking in Europe and America to reinterpret the traditional Japanese bakery spirit.Established <Bluff Bakery> in Yokohama in 2010, and further established <Bluff Bakery Nippon Avenue Store> and <Under Bluff Coffee> in 2017, and he was invited to launch a store in Yokohama Takashimaya in 2020.He is a pro and having great sense to differentiate the characteristics of flours, by combining the aroma and advantages of different flours to create stunning baking goods.His recipes are ingenious that injects his passion of baking, and pass on the delicious taste as well as happiness to customers. His baking products have been selected as "Ten Best Breads in Japan" by the Japanese quality life magazine <Premium>.

Agende agora

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

Agende agora

Baking Arts Academy

British Columbia

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

Miki Watanabe Sensei渡邊美紀- Hoshino Natural Yeast Breads and Pastries Expert World Recognitions:・Official Member of Hoshino Natural Yeast “Seitenkai”・Official Ambassador of “Japan Kneader Co.”・Official Lecturer & Recipe Writer for Tomizawa shouten・English Tea Advisor of Brook Bond HouseBiography:· Inspired Hoshino Natural Yeast bread making when working in bakery after working in hotel for 10 years.· 2000- Launch Breads making lessons in Japan.· 2014- Extend Breads making lessons for 4 years in a leading Japanese culinary school in Hong Kong, she also invited as a guest chef from《Superlife Culture Club》of a famous Japanese supermarket “City Super” in Hong Kong· 2017- Publish a cookbook, Japanese Breads with Hoshino Natural Yeast in Chinese and English version, she is the pioneer Japanese Chef to publish a book regarding to Hoshino Natural Yeast in Hong Kong· 2018- Lessons in both Tokyo and Hong Kong after move back to Japan.· 2019- Breads making lessons in “Cookery Garden” in January, and “Towngas Cooking Center” in November both in Hong Kong.· 2020- Pop-up shop in Scramble Square Shibuya in July and December, plus hosting a booth in “U.K. Fair” in Mitsukoshi Nihonbashi in September.· 2022- Her own creation breads are selling over Tokyu online store as well as launching Pop-up shop in Tokyu Department Store, to additional to this, she is also running a booth in “Green Grown Marche Bread Festival” “I've been teaching breads making by “Hoshino Natural Yeast”, which is made by 100% Japanese rice and malt, Hokkaido flour and other selective Japanese ingredients to make healthy bread since 2000. Many of my students are bread classes instructors or professional that works in bakeries. Lessons running from beginners to Professional Courses.” By Miki Sensei

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Ex Le Cordon Bleu Director 前東京藍帶甜點總監、<Patisserie Le Coin Vert> Founder 創辦人Mr. Patrick Lemesle

Agende agora

Baking Arts Academy

British Columbia

Ex Le Cordon Bleu Director 前東京藍帶甜點總監、<Patisserie Le Coin Vert> Founder 創辦人Mr. Patrick Lemesle

Ex Le Cordon Bleu Director 前東京藍帶甜點總監、<Patisserie Le Coin Vert> Founder 創辦人Mr. Patrick Lemesle Originally hailing from Normandy, France, Patrick began his trade in a local Patisserie Shop where he developed his passion for the culinary arts. To further his studies, Patrick moved to Paris where he enrolled as one of the first employees at the now world renowned “Maison Kaiser”. Starting from 1988, Patrick spent seven years as an executive chef in the confectionery department of Maison Kaiser and was responsible for opening new stores and designing new products. From 2006 to to 2017, Patrick was recruited by the prestigious French cooking school “Le Cordon Bleu” where he was in charge of confectionery courses as a technical director.After leaving Le Cordon Bleu, Patrick then traveled to China, Shenzhen where he worked at the Flore School of Pastry before returning to Tokyo where he opened his own Patisserie Shop “Le Coin Vert” in the quaint streets of Kagurazaka. Since its inception, Patrick has used Le Coin Vert as a platform to lend on his almost 40 years of experience as a patisserie chef. Producing some the finest culinary creations learned from the most distinguished patisserie shops and schools around the world. This includes petits gateaux, entremets, tarts, gateaux de voyage, gift items, viennoiseries and traditional french breads like fougasses/sourdough baguette and pains de campagne.

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Carregue mais

Top services

Panettone Duo

240 min

Popular：★★★★★Difficulty：★★★★★Make 2 favour of Panettone, one is original dried fruits favours and the other one with 3 chocolates and nuts.  The overnight fermentation method made the bread soft and moist.Lesson Schedule:09-Dec [10:00 ~ 14:00

HK$780.00

Agende agora

Baking Arts Academy

British Columbia

Panettone Duo

Popular：★★★★★Difficulty：★★★★★Make 2 favour of Panettone, one is original dried fruits favours and the other one with 3 chocolates and nuts. The overnight fermentation method made the bread soft and moist.Lesson Schedule:09-Dec [10:00 ~ 14:00]16-Dec [10:00 ~ 14:00] [15:00 ~ 19:00] [19:00 ~ 23:00]30-Dec [13:00 ~ 17:00]

Duração: 240 min

Preço: HK$780.00

Agende agora

Trail class offer Ham and Cheese Bun

150 min

Ham and cheese are best friends 

HK$380.00

Agende agora

Baking Arts Academy

British Columbia

Trail class offer Ham and Cheese Bun

Ham and cheese are best friends

Duração: 150 min

Preço: HK$380.00

Agende agora

29 June 2023 Ms. Miki Watanabe 渡邊美紀老師- 甜點迷日本訪師班 Explore professional Japanese pastries course.

360 min

HK$4,000.00

Agende agora

Baking Arts Academy

British Columbia

29 June 2023 Ms. Miki Watanabe 渡邊美紀老師- 甜點迷日本訪師班 Explore professional Japanese pastries course.

Course Details:29 June 2023 (10:15am to 4ish) Course Location:@東京Tokyo professional studio Master Chef 日本職人星級導師：29 June 2023 <Amo Il Pane, Hoshino Yeast Studio>, Founder Ms. Miki Watanabe <星野天然酵母教室>渡邊美紀老師Course mission:Through all senses to enjoy "beauty" and "taste" is the philosophy of Japanese food culture. By participating in this short-term course, in addition to learning the secret techniques of pastries from the famous artisan instructors and improving the appreciation of pastries, the spirit of the craftsmen emanating from the instructors is also a relaxing learning trip to nourish our soul. Contact:Please PM or WhatsApp at 1-778-382-2378 for details. Only limited seats will be provided in this year, please grab a seat before they are running out.

Duração: 360 min

Preço: HK$4,000.00

Agende agora

28 June 2023 Tsuyoshi Eitoku 榮德剛老師甜點迷日本訪師班- Explore professional Japanese pastries course,

360 min

HK$4,000.00

Agende agora

Baking Arts Academy

British Columbia

28 June 2023 Tsuyoshi Eitoku 榮德剛老師甜點迷日本訪師班- Explore professional Japanese pastries course,

Course Details:28 June 2023 (10:15am to 4ish) Course Location:@東京Tokyo professional studio Master Chef 日本職人星級導師：28 June 2023 <Bluff Bakery>, Founder Tsuyoshi Eitoku 榮德剛老師Course mission:Through all senses to enjoy "beauty" and "taste" is the philosophy of Japanese food culture. By participating in this short-term course, in addition to learning the secret techniques of pastries from the famous artisan instructors and improving the appreciation of pastries, the spirit of the craftsmen emanating from the instructors is also a relaxing learning trip to nourish our soul. Contact:Please PM or WhatsApp at 1-778-382-2378 for details. Only limited seats will be provided in this year, please grab a seat before they are running out.

Duração: 360 min

Preço: HK$4,000.00

Agende agora

Comentários/Avaliações

1 avaliações

Baking Arts Academy

Contatos

Horário de abertura

Sobre a empresa

Galeria

Nossa equipe

Course Planner and guest executive assistant _ Ivy Lee

Course Planner and guest executive assistant_ Ho Kam Wah 何錦華

Trail class offer Ham and Cheese Bun

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

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

Ex Le Cordon Bleu Director 前東京藍帶甜點總監、<Patisserie Le Coin Vert> Founder 創辦人Mr. Patrick Lemesle

Top services

Panettone Duo

Trail class offer Ham and Cheese Bun

29 June 2023 Ms. Miki Watanabe 渡邊美紀老師- 甜點迷日本訪師班 Explore professional Japanese pastries course.

28 June 2023 Tsuyoshi Eitoku 榮德剛老師 甜點迷日本訪師班- Explore professional Japanese pastries course,

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28 June 2023 Tsuyoshi Eitoku 榮德剛老師甜點迷日本訪師班- Explore professional Japanese pastries course,