Baking class information
We teach making breads with Hoshino natural yeast
【 About Hoshino natural yeast 】
Hoshino natural yeast is made with the oldest fermentation techniques since ancient time.
The yeast is grown from Japanese rice, wheat, starter and water.
It gives the bread a flavour of depth and complexity because the yeast is grown slowly from natural ingredients.
It also makes great sweets.
＊＊＊＊Best companion for sweet pastry＊＊＊＊
Hoshino natural yeast also replaces baking soda or instant yeast in baked sweets.
The yeast has a natural sweetness, so that you can use less sugar.The yeast also generates gases in the fermentation process.Even if you use less butter than usual,The pie and tart shell can still be crispy and light.
【 About Baking class in Tokyo】 ＊In group two people
《One day lesson》 3.5 - 4 hours
《Menu》 You can choose a bread from menu below
《Schedule》 We start at dividing step because using overnight at low tempereture method.
Then I show you how to knead dough as demonstration.
《Lesson fee》 27,500yen per a person
After work, you can enjoy breads teacher's work and tea or coffee.
Also you can take away your works/products.
《Place》 Tokyo Nishiogikubo nearby station
( Let you know details after comfirmed )
【 Please contact us on the menu bellow with your name, number of people and preferred date 】
Opening days are Monday, Wednesday and Friday
If you need more information or book class, please feel free to send me e-mail
MENU D
Shokupan
Japanese most popular bread
Fluffy bread ideal for toasting or sandwiches.
MENU E
Focaccia with hearb tomato and oive
Fluffy and flovourful focaccia with Hoshino natural yeast.
MENU F
Matcha Anpan (seasonal menu)
Luxurious seasonal bread with the flavour of matcha from Uji, Kyoto.
