I attended a bread course with Miki and it was excellent. Five stars all the way: on the preparation, the organization and the information. I had multiple other choices to do other bread courses but was very fortunate to choose this one. She is a seasoned baker, an author and an expert in naturally yeasted japanese bread.

A wonderful student, currently working as a pastry chef with bakery experience in UK, joined my Hoshino Natural Yeast Certificate course to prepare for opening his own bakery! From Day 1, his passion was incredible, filling the room with so many great questions☺ ✐Theory ＆Practice (Day 1-2) Deep dive into Hoshino natural yeast, comparing it with sourdough, levain, Raimen(老麺法), and Biga. He summarized his notes at his hotel every night- such incredible dedication! ✐Adva