【Certificate course / Student's voice】Baking class in Tokyo

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 chef. Since I began learning from her in 2022, I have been continually inspired by her deep passion for baking and her expertise with Hoshino natural yeast. Miki San masterfully blends her professional knowledge to create an impressive array of recipes that incorporate European, American, and Japanese styles, making her classes both diverse and enlightening.

What sets Miki San apart is her willingness to share her insights and techniques whenever I have a question. Her innovative recipes and practical methods are accessible, allowing anyone to recreate delicious Hoshino natural yeast breads at home. After attending her advanced course, I feel empowered to experiment with my own recipes, a testament to her exceptional teaching skills.

Mandy Ma from Hong Kong ”

Hope your future be successfull!!

The detail of the classes of Amo il pane baking studio→English Class in Tokyo | Amo il pane 天然酵母パン教室｜Natural yeast breads class｜TOKYO