Amo il pane Baking academy
Miki Watanabe
Hoshino natural yeast Bread and Pastry Expert
・Official Member of Hoshino Natural Yeast “Seitenkai”
・Official Ambassador of “Japan Kneader Co.”
・Official Lecturer & Recipe Writer for Tomizawa shouten
・English Tea Advisor of Brook Bond House
I've been teaching bread making and use selective ingredients including “Hoshino Natural Yeast”(which is made by 100% Japanese rice and malt), Hokkaido flour and other Japanese ingredients to make healthy bread since 2000.
Many of my students are bread class instructors or working in the bakeries. Apart from lessons for beginners, “Professional Courses” are also held.
Biography
■Learnt Hoshino Natural Yeast bread making while working in bakery, after working in hotel for 10 years.
■Since 2000 ： Held bread making lessons in Japan.
■Since 2014 ： Held bread making lessons in Hong Kong for four years, being the guest chef of
《Superlife Culture Club》 of the renowned Japanese supermarket “city'super”
■In 2017 ： Being the first Japanese to publish a book on “Hoshino Natural Yeast Bread Making”
in Hong Kong
→ “Japanese Breads with Hoshino Natural Yeast” Chinese and English versions
■Since 2018 ： Continued to hold lessons in Tokyo and Hong Kong after moving back to Japan
in 2019 held bread making lessons in “Cookery Garden” in January, and
“Towngas Cooking Center” in November both in Hong Kong.
■In 2020 ： Opened Pop-up shop in Scramble Square Shibuya in July and December.
■In 2020 ： Run a booth in “U.K. Fair” in Mitsukoshi Nihonbashi in September.
■Since 2022 ： Started selling bread in Tokyu online store, opened Pop-up shop in Tokyu Department Store, run a booth in “Green Grown Marche Bread Festival”
For enquiries about lessons, please contact us form the page " English baking class in Toyo"
Japanese breads with Hoshino Natural Yeast
（Chinese and English versions）
For purchase, please contact bookstores or publisher/Wanli book in Honkg Kong(萬里機構)
