A student from India who had been taking our Certificate course since last year has recently opened a bakery! Originally teaching confectionery at a baking school in India, she left that role with a strong determination to open her own Japanese sourdough bakery. This led her to enrol at our school last autumn. Naturally, she completed the Certificate Course, undertaking daily practical and theoretical sessions covering everything from handling Hosino sourdough to the finer

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

【Shokupan class in Tokyo /english instruction】 Thank you for coming my class from Mexico. I really enjoyed hearing about the ingredients use