PENUCHE PASTRIES
COMMERCIAL BREAD MAKING
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11:50pm 09-03-2008shirley
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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.
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12:01am 09-02-2008nelson so
- 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!!
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8:06pm 08-31-2008Mary Ann A. Enriquez
- Gud am po, ask ko lang po kung pwede makahingi ng recipe ng ensaymada. Thanks. God Bless..
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12:59am 08-31-2008shirley
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rusty; thank you for the tip, i appreciate it.
bryan; if you are really serious about baking breads, buy a commercial oven, the kind that has planchas, minimum size, 4-sheeter kind. what kind depends on your budget, convection is an oven with the fan, very expensive but excellent, not particular with brands, whatever oven you choose, it is really up to how much you can afford and the kind of bakery set up you want to have. a cheap oven can do what most luxury ovens can.
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8:24am 08-30-2008bryan
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hi! i already inquired about your baking lessons but i couldn't go before because they were during sundays. i'm glad your classes are now during weekdays. haha. i'll just wait for my semestral break and if my schedule fits with yours, i'll enroll. (sana pwede
) anyway, our oven is broken and we're going to buy a new one. can you give me some advice? which is better, with cooking stove or separate oven? gas or electrical? heat from above, below, or both? convection/with fan? size? cost? brand? thanks. 
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2:21pm 08-27-2008Rusty Machica
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Hi,
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3:17am 08-27-2008shirley
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i will put your name in the list but i cannot promise that you will 100%have a slot just in case the others put up a reservation fee, i hope you understand. anyway, slots are not always full every month so you still can get in, if the class size becomes 8, i will allow you to attend the session. please read the website, all of it if you are really keen in learning breadmaking. i always find students who have virtually memorized my class to have an advantage over the other students.
goodluck!! hope you can make it here.
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2:18am 08-26-2008Norman H. Manding
- hello! i am so much interested po co'z i always wanted to have my own bakery.mam/sir im from Mindanao,Iligan City, can i make my reservation without paying first my the amount? co'z i still need to see my schedules if i can fly to Manila in your scheduled session.hoping to have a response from you. tnx and more power....
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7:39pm 08-23-2008SHIRLEY
- sweet pea, thanks a lot, i had fun as well. knowing that students learn a lot from the sessions i put up for them makes me want to do more sessions like this. the feeling that you have helped someone change his or her life making good breads is priceless, i will always have a space here for you guys, this class is hilarious!!!! good luck!!!
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4:35pm 08-18-2008sweet pea
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Hi Shirley,
I just want to say thank you for sharing your expertise in class. I had so much fun and I loved everything we baked. My son loved the siopao. I can't wait for the 2nd day. I encourage everyone out there who may just be looking for a short course to learn breadmaking for home or for commercial use. This is definitely the one to take! Do not waste your time with other courses. I highly recommend taking the 3-day class. It's money well spent and you'll come out of the class excited for more recipes to try.
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2:08am 08-14-2008shirley
- yes, elizabeth i'm signing you up, please confirm at least 5 days before the start of the class if you will attend. thanks and see you september.
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11:53am 08-12-2008Elizabeth Uy
- Hi! I am interested to join your bread making classes this September (16, 19 and 22). May I know if you still accept students for those days so I can fix my schedules to be able to attend the classes. Thank you.
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9:46pm 08-03-2008shirley
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belen;
okay, finally i hope you can make it this time.
imelda;
i am sorry, i donot hold classes on line. this is the reason why i can't seem to bring myself to write a bread book, the absence of touch. unless you actually touch the dough imelda, i am sorry, i don't think you will be able to make one good batch of pandesal. touching the dough while it is being mixed, while it is being proofed, and just before you bake it. most likely, the possibilities of why you're pandesal is hard is so many; lack of water, undermixed, underproofed, overbaked, low oven heat, and so on. but, who knows you might get it from trying, just keep it up though...good luck.
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9:26pm 08-03-2008Imelda Pera
- Is it ossible to enroll thru on line tried to make the pandesal which I followed your recipe but the pandesal was very hard even inside. I want to learn how to make soft pandesal not rough & hard inside. Please help me. Thank you
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12:33am 08-01-2008belen m. banog
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Shirley,
Please include me in your August schedule.
Thank you.
belen