The other day in November, I had classes with a student who is opening a bakery in India. In addition to the certificate course, she also attended the consulting lectures. It was one-week course in total. We devoted considerable time to exploring not only bread-making methods and techniques, but also scheduling for large-scale production, and advice on product deelopment.It can be difficult to source the same ingredients outside Japan, but sometimes it's necessary to adapt

Thank you for coming from Hong Kong to attending certificate course of Amo il pane baking class. The lesson was a thoroughly pleasant time for me too , as we were able to delve deeply into the lecture on the differences between sourdough and Hoshino Natural Yeast and why are handled differently. Especially the chemical reasons and the manufacturing process for the students. Here is comment from student. “I wholeheartedly recommend Miki San as a great teacher and talented che

I had such a wonderful time in Miki's bread making class! It was an absolutely fantastic experience from start to finish. Miki is an incredibly patient instructor and a wonderful communicator. She made everything easy to follow, and I learned so much. Not only did I create delicious bread (the milk bread, melon pan & Shio-pan), but Miki also shared tips and techniques that I can confidently use at home. The kitchen was professional but the atmosphere really welcoming.

New courses have been launched! ≪1day intensive course≫ For those who are interested in making popular breads of Amo il pane baking class in a day. I launched this special couse as I have received many requests from overseas students. In 1day intensive course, you will learn to make three types of bread in one day. (hands on) ・Milk bread ・Melon-pan ・Shio-pan All ingredients are from Japan...Hokkaido butter, Hokkaido

Thoughts on the Certificate Course of Hoshino Natural Yeast Bread Making Driven by my love and curiosity for baking, I signed up for the 4-