PENUCHE PASTRIES

COMMERCIAL BREAD MAKING

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1:04am 05-15-2009
Hi again! do i need to pay for reservation fee i want the june sched. thanks so much
203.131.147.186
11:56pm 05-11-2009
yes, you will get a copy of the recipes you need them so you can bake what you have learned in class.

i don't have a schedule for september yet the cakes and cookie class is from 8:30 am to around 5-6 pm, we'll see how it goes.

the basic food costing is included in the lesson so you can calculate what products will be profitable or not once you set your eye on selling them
122.52.16.47
4:52am 05-10-2009
Hi! Ms. Shirley, i just wanna ask again if we can get a copy of all the recipes after we finished the course? thanks... im more than willing enrol. thanks so much
124.104.100.85
6:51am 05-06-2009
P.S.
Will you also have cookies and cakes class in September? I already bake cookies and cakes, but I want to know if what I'm doing is correct or if there are other techniques I can learn to improve. Thanks again.
213.132.41.27
6:23am 05-06-2009
Hi Shirley,

thanks very much for the explanation on the costing. I am still interested to attend the September class and if you can add me to the schedule (if meron na). I am sorry about your US application, at the same time I'm relieved that you would still conduct a class... Should I start making hulog for that or do you want a one time pay?

In the class, will you discuss costing and profit?

Thanks again!
213.132.41.27
4:01am 05-06-2009
margie;

it's hard to schedule the two day pastry class, my ingredients got stale in the process because i would only get two and then 3, then back to 1 then 2 so i never really get to number 5. finally, you get to post in the guestbook, hurray!

anyway, i think september is too near, maybe early next year because of the recession, my application alone was sent back to me after i sent it last february, new filing again, more documents to send etc., but like i said, i am writing a book and i am loving it because it is so cool and really down to earth step by step. you do not need to refresh your skills, once you read the whole book, with the images from proofing the yeast to rounding, filling, checking the gluten, plus a video of the basic steps involved, you will get a sudden jolt of total recall.

i will post when the book/video will be available, just the ensaimada alone is taking its toll on me, i am choosing from the many styles and recipes i already photographed for the past month, which one to include in the book. i am re creating the recipes so for one recipe alone like the soft buns, i have done it 3 times already, making sure the angles of the pictures are correct, etc.,

i will probably schedule a tentative date for the pastry by august just in time for the xmas season.

have a nice day!
122.52.20.211
4:42am 05-04-2009
Hi Shirley! How are you. I tried to call you up this afternoon but you are out at SM. I got myself worried about your migrating to the US by September. I will miss you. I just want to know if you have an upcoming schedule for your cupcakes and cookies class. I might try also to get a refresher course in your breadmaking class if my schedule permits me even for one day only. I have read that you have this book/video for sale. Where can I buy it. Nagulat ka? Marunong na akong mag e-mail. Thank you.
122.2.52.101
4:04pm 04-26-2009
Thanks Shirley! Me and my husband are very excited to learn from you. Godbless!
121.1.55.56
7:04pm 04-25-2009
DORA;

THE BREAD YOU ARE TALKING ABOUT IS THE "KALIHIM", SWEET BREAD WITH UBE AND RED COLORED FILLING. YOU ARE RIGHT, THE FILLING IS MADE FROM LEFTOVER BREAD, IF I TELL YOU WHAT AND HOW THEY DO THE FILLING BASING FROM WHAT MY STUDENTS TELL ME, YOU MIGHT STOP EATING IT. I AM SURE NOT ALL DO IT BUT OTHERS DO, IT IS A HORROR STORY SO I LEAVE IT THERE.

CHERRY;

GOT YOUR RESERVATION YESTERDAY, SURE YOU CAN BRING YOUR BABY, YOUR MOTHER CAN STAY INSIDE, WATCH TV. REGARDING THE FEE, IT IS A BIT STIFF COMPARED TO THE DEMOBAKING CLASS, MY LESSONS ARE HANDS ON AND YOU WILL DEFINITELY WORK WITH THE DOUGH UNLIKE THE OTHERS WHERE YOU CANNOT EVEN TOUCH THE DOUGH. HERE, YOU WILL WORK WITH 3 KILOGRAMS OF DOUGH, USE THEM TO MAKE 5-7 VARIATIONS, AND BRING HOME THE BREAD YOU MADE YOURSELF. THE CLASS SIZE IS SMALL, ONLY 8 MAXIMUM SO YOU HAVE MORE TIME TO ASK YOUR QUESTIONS, SOMETHING YOU DON'T NORMALLY GET IN OTHER AIR-CONDITIONED TYPE OF CLASS ELSEWHERE. HOPE YOU REALLY MAKE IT, MY STUDENTS IMMEDIATELY BUY THEIR OVENS AND MIXERS AFTER THE FIRST DAY OF CLASS KASI TUWANG TUWA SILA SA BREADS THAT WE BAKE, THE BREADS THEY BRING HOME NEVER MAKE IT TO THE BREAKFAST TABLE UBOS KAAGAD!!! THEY ARE ALL EXCITED TO OPEN UP THE BAKERY RIGHT AWAY!

ROWENA/MONET;

PLS SEE http://breadmaking.googlepages.com for complete details of the baking course. The previous post have touched you're concern, if you're a beginner, you cannot afford to attend a baking demo only, a class with 15 or so students, a limited 4 hour baking session etc., WHAT YOU NEED IS A HANDS ON CLASS SO YOU CAN HANDLE THE DOUGH YOURSELF, FOLLOW THE PROCEDURES FROM WEIGHING, MIXING, FILLING THE DOUGH, PROOFING AND BAKING. ALL THESE STEPS, THE STUDENTS DO. SO IF YOU HAVE NO BACKGROUND IN BAKING AND YOU SKIP SOME OF THESE PROCEDURES, YOU WILL BE LOST WHENYOU BAKE ON YOUR OWN. MY STUDENTS THIS MONTH ARE ALL NOVICE BAKERS, BUT THEY ARE NOW CONFIDENT THEY CAN DO IT ON THEIR OWN ONCE THEY START BAKING.

THANK YOU FOR ALL YOUR POSTINGS.
122.52.25.68
9:00am 04-25-2009
i am interested in attending your baking class. please send me all info. thanks
124.217.119.101
12:32am 04-25-2009
i wanna learn to bake breads and eventually put up a bakery if fate would have it. matuto kaya koa? thanks. how much is the tuition fee? and san location nyo?
124.104.100.85
5:21pm 04-24-2009
Good day Ms. Shirley!

I am a 34 year old housewife and mother of 2 young daughters. My husband is a former OFW in Dubai, but as recession took a toll globally, he decided to come home and put up a business. At first, we tried to franchise a kiosk here in SM Sta. Rosa, Laguna. but the management told us that they don't want any duplication with any of their existing franchisees...
I was the one who thought of a putting up a small bakery in our house. I have searched for all seminars and trainings available in the internet., but of all I find your site, the most appealing and much more comprehensive for someone like us who doesn't know anything about running a bakery. Although I love cooking, I know that baking is precision work. And though your training fee is quite expensive, both me and my husband and wants to attend your may 2009 schedule. My only problem is that I have 3 month old daughter whom I breastfeed 100%.... this is because she got sick when she was barely a month old only...and her pedia advised us to breastfeed her fulltime for her to recover fast. Now she is fully recovered and fast gaining weight. If ever I attend your sessions, I have to bring her along so that during our travel from and to your location(I will tag along my mother to assist me with the baby during hands-on training)..I can breastfeed her...I am also trying hard to bottlefeed her...

Is this possible and alright with you? My husband and I really really like to attend this coming May. Please reply as soon as possible. Thank you so much! You will be a great help to many Filipinos who wants to start small but sure business...
121.1.55.56
11:22pm 04-12-2009
Very informative ang site mo. Taga-Novaliches din ako and sana when I get to visit the Philippines again (I'm residing in the U.S.), makapag-aral ako ng baking under you. Tanong ko lang, if you can share the recipe for the bread with the red filling inside. I did some research and ang tawag yata dito ay kalihim o kaya pan de regla. Sabi, recycled bread lang daw yung filling. I want to know the exact ingredients. Thanks.
173.65.225.140
10:11pm 04-11-2009
werner;

The recipe is just like any other soft bun recipe, nothing specia about it. The only problem is you need the special mold the bun uses to re-create the flat round shape. 1 mold would cost you around P800-1000 pesos. I can't give you the formula i have because it is included in my lesson, but check out the other sites i am sure you will find one. Choose one that uses shortening. good luck!
122.52.21.86
5:38am 04-03-2009
I am looking for a commercial hamburger bun recipe like Mac Donalds
125.166.14.46
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