Course Overview
We have conducted numerous experiments on how to share more European-style bread with our students. This September, we are proud to present the Italian bread [CIABATTA]. Ciabatta has a relatively short history, developed in 1982. It can be seen as a preservation of the Italian bread industry and a rival to the French baguette. The name we commonly hear now is 'slipper bread'.
Furthermore, this month's desserts will focus on fresh fruits, featuring muffins suitable for breakfast and fresh fruit roll cakes (sponge cake made with the separated-egg method) perfect for afternoon tea. Don't let the fruit gifts after the Mid-Autumn Festival go to waste!
Course Offerings & Fees
- Fresh Fruit Roll Cake: MOP 190
- Banana Chocolate Muffin: MOP 180
- Basic Bread Class: MOP 180
- Corn Ciabatta: MOP 200
- Macaron Class: MOP 200 (each participant can make 12–14 pieces)
- Tangzhong Cheese & Ham Toast: MOP 190
- Maple Cinnamon Walnut Bread: MOP 190
- English Dried Fruit Oat Bar: MOP 180
Class Details & Registration
- We welcome friends to book our courses in small groups of 4–6 people during weekdays. We hope to allow more people to experience the joy of baking in their spare time (classes start after 3:00 PM).
- We practice small-class teaching, with a maximum of 6 students per class. Individuals or groups are welcome to participate.
- Registration: You can register in person at Wakono Dream Workshop or via Facebook inbox. Please provide a contact phone number when registering.
- Payment: After reserving a spot, please make payment at the shop or via bank transfer within three days to confirm your place. Late payments will result in automatic cancellation of the reservation, and the spot will be offered to other students.
- Bank Account Details:
- Bank Name: Bank of China
- Account No.: 01-01-20-835973
- Note: All fees include material costs.
- For Pastry Classes: Please bring your own 7-inch cake box.
