PENUCHE PASTRIES
COMMERCIAL BREAD MAKING
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2:27am 02-03-2010
- where in new york ur helding ur cooking class and when so i can schedule myself. i will fly from teas.
- 66.138.250.23
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2:02am 01-31-2010
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hi, sher
pls. send your famous cream puff thru email.. pls pls? thanks in advance.. God bless!
- 124.106.240.181
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5:26am 01-30-2010
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rose;
yes i still remember your husband, i will send you an email as soon as possible. thank you - 112.205.11.144
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10:03am 01-27-2010
- hi, how are u these days? I don't know if u still remember my surname, my husband used to be one of ur students before, I'm very lucky that I happened to open your website co'z I'm really looking for a book that can answer all my queries regarding how to produce good quality of bread specially pandesal. We are now operating a small bakery with a master baker and my husband but I want also to learn techniques on how to make it more delicious. Are you still here in the Philippines? can we still visit you to buy personally your breadmaking book or can you tell me how can I avail that book. thanks and more power!!!
- 124.106.191.119
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6:37pm 01-18-2010
- thanks and i appreciate you liking the book, do take time reading through the images and lines, after all i did not learn baking breads overnight. thanks guys!!!
- 112.205.11.144
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6:36pm 01-18-2010
- okay, now i know what gluten is and the subject on mixing is so long now i know why my ensaimada is heavy and small. got it!!! thanks sherly and good luck to your new york stay, i hope i can see you there when i visit new york.
- 112.205.11.144
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6:33pm 01-18-2010
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got the book and i must say, i am impressed. i will let you know of my progress, i am here in canada and i have been wanting a taste of our pandesal. very nicely written down to the last detail.
- 112.205.11.144
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6:31pm 01-18-2010
- log on to www.breadmakinglessons.yolasite.com for details on how you can avail of the ebook, join the many who have been reading it now. thanks. just to let you guys know, i am no longer accepting hands on students, i am moving to new york and i will set up my hands on sessions there. to all my students, thank you, you have been good friends and "kachika" when it comes to breads. thank you to a wonderful journey!!! i cannot mention all your names here, but you are all unforgettable, from 2001 to 2010, good luck!!!
- 112.205.11.144
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8:16am 01-18-2010
- hi.. how will i avail your book, im interested po.. and how much.. pls send it to me tru my email add. thanks.
- 125.60.172.178
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4:38am 01-14-2010
- hi shirley, just want to tell you your book is so easy to understand and i feel like you are talking in front of me, finally i understood why my breads are failing. salamat talaga!!! it is so much worth it!!! sulit na sulit, i have never seen a book like this. thank you!!!
- 112.205.11.144
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4:36am 01-14-2010
- sorry gil i will no longer be teaching in the philippines, i am leaving for good to New York and set up my school there. You can get a copy of my commercial breadmaking book, it has recipes for doughnuts and other bakeshop pastries such as cinnamon rolls and ensaimadas. You can serve that in your coffee shop. To buy the book, email me at sherqv17@gmail.com or go to http://breadmakinglessons.yolasite.com for details
- 112.205.11.144
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11:43pm 12-18-2009
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hi sherly,
i am an ofw and interested to set up my coffee shop with matching home made doughnuts and pastries. are doughnuts and pastries included in your baking lessons? can i have your scheds for march-april 2010? - 125.60.252.163
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2:54am 12-17-2009
- bought the book and i loved it, lots of pictures!!!
- 122.52.16.235
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11:16am 12-09-2009
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Hello Shirley,
I am interested in taking your class. Can you email the schedules availble please?
many thanks, - 110.55.184.202
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5:07am 12-08-2009
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hi;
just want to say thank you, i have opened my bakery now only after attending your class, i loved the breads that we made my family cannot believe we made it, thank you i learned so much!!! good luck!!!
jackie - 122.52.21.115