PENUCHE PASTRIES

COMMERCIAL BREAD MAKING

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6:37pm 10-22-2008
richard;

a million thanks!

bryan;
i tested your oven thermometer, it is 50 degrees higher than the one i am using. let's see tomorrow if it will still register the same, then you can bring it home. i adjusted the class with your request in mind since you still have classes during the original schedule. good attitude bryan, you will learn fast you 'll see. thanks!
203.215.116.199
2:00pm 10-21-2008
Richard Peter Snapes
This is the best commercial bread making website i have ever visited!
THANK YOU!!!
82.5.157.236
5:28am 10-21-2008
yehey. naka-attend na rin ako ng breadmaking lesson. pinag-pray ko pa nga yun na maging maayos yun schedule. ma'am, dapat pala dinala ko yun oven thermometer para magamit ko pam-bake sa bahay. uwiin ko na lang sa friday. haha. nakakapagod pero masaya. parang gusto ko na nga magbenta sa townhomes namin. baka bumili na rin ako ng 4-sheeter oven. wala pa kasi kami oven sa bahay kaya hihiram pa ako sa aunt kapag mag-prapractice. pwede rin ako magkaroon ng typewritten certificate? para may proof sa mga tao na may training ako. haha. thanks ms. shirley! i enjoyed the class.
122.2.150.158
8:41pm 10-19-2008
i am not tesda accredited but i can give you a typewritten certificate if you want a proof of your attendance.
203.215.120.142
6:29am 10-04-2008
Mam/Sir,
Ask ko lang po after po ba na matuto kaming mag bread making may certificate or dimploma po ba kaming mariricieve mula sa inyong training school? thank u po!
125.60.241.196
9:22pm 09-30-2008
THE PURPOSE OF THE STAGGERED SESSION IS TO GIVE TIME FOR ME AND THE STUDENTS TO REST, GET THE LESSONS READ AND REVIEWED AND THEN COME BACK TO ME WITH THEIR QUESTIONS. SOME BAKE THE BREADS AT HOME AND BRING SAMPLES FOR THE CLASS TO EVALUATE. I FOUND OUT THAT THIS ENABLES THE STUDENTS TO ABSORB THE LESSONS WELL ESPECIALLY FOR BEGINNERS WHO HAVE NOT DONE ANY BAKING AT ALL. AN EVERYDAY CONTINOUS SESSION JUST WON'T WORK AND I BASE THIS FROM EXPERIENCE, MAYBE FOR THOSE WHO ARE REVIEWING THE CLASS AND IF THEY HAVE BAKING BACKGROUNDS.
203.215.121.168
8:11am 09-28-2008
I'm interested in attending your baking class. I notice that your schedules are always in staggered basis which is diffucult for corporate people like me to enroll. Can you reassess if you can schedule a class Fri/Sat/Sun - Dec? I want to take it before I go to Davao in December.
125.60.241.198
7:48am 09-28-2008
wah. my finals week starts at 0ct 6 and i'll be out until the 15th. then, my second sem classes start at nov 10. if ever your oct classes are postponed or your november classes start earlier than scheduled, can you please please inform me? thanks. (i put my email address)
122.2.159.246
8:36pm 09-27-2008
anna;
really sorry if i can't offer a weekend class, i hope you can make it to my november session. thank you
203.215.116.142
9:06am 09-27-2008
i am really interested attending your class but then im working. I just wish you could offer a weekend sked(fri/sat/sun)or(sat/sun/monday) . If so, i wud want to attend your november or december sked.
122.54.246.230
9:05pm 09-21-2008
roline;
watch out for the posting of the november and december schedule maybe next week, but it is usually held 3 weeks after the previous class. thank you for patronizing this site.

arthur;

how to start? if you haven't been baking at all, start by reading sites or books in baking. this stirs your desire to really want to start learning if you actually have it in you. do not buy baking stuff yet. buy after you attended a class. then, go around and observe bakery operations if you have a chance, talk to people who own bakeries, etc., lastly, follow your dreams once you realize you really think it is what you want to do. take a class in baking, then start there. hope it helps.
125.212.54.52
8:38am 09-18-2008
hi miss shirley

i'm really interested to attend your class, do you have a schedule for november or december? i'm not available for the october class, please send me the skeds so i can adjust my schedule.

btw your site is so informative, esp to newbies like me.

thanks.
203.87.199.154
8:58pm 09-17-2008
Hi,

i have read your course outline and all things related to the commercial bread making course. that is very great.

i want to start my own bakery business. but i dont have any ideas how to start. i know your course can help me. can you give me some more ideas about starting about it. thanks i hope i can receive your thoughts. God bless
203.76.214.158
11:50pm 09-03-2008
nelson;

thanks to you and chellie too, you know when your students are really into your craft and that's what makes it more exciting for me to teach, we share one love, and that is bread. i enjoy answering chellie's questions, makes your think to yourself, we are on the same planet. good luck to you both!!!

mary ann;

making ensaimada is tricky you need to have a background in yeast bakinng, otherwise, you will have a hard time. if you have a copy of a dinner roll recipe, know how to make it, you simply use butter, yolks in large amounts and voila you have an ensaimada. the problem is, when you increase these two ingredients , it becomes harder to mix and make-up.
125.212.54.208
12:01am 09-02-2008
hi miss shirley! thank you very much for everything! we really enjoyed and learned alot from your class. you really make sure everyone is involved and participatad in actual bread making. and by the way we really love the cornedbeef pandesal and spanish bread!! it's the best!!
121.97.181.139
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Number of pages: 17
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