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The deal

3.5-hour bun and muffin baking workshop

  • Workshop for 1 person for RM108 instead of RM260
  • Workshop for 2 people for RM200 instead of RM520

5-hour sourdough bread baking workshop

  • Workshop for 1 person for RM128 instead of RM320
  • Workshop for 2 people for RM240 instead of RM640

3.5-hour croissant and danish baking workshop

  • Workshop for 1 person for RM108 instead of RM280
  • Workshop for 2 people for RM200 instead of RM560

Workshop outline

3.5-hour bun and muffin baking workshop

  • Hands-on experience baking 8 types of savoury and sweet buns:
    - Yellow river, Mr. Hotdog, mayo floss, flossy leaf, spring onion, red bean twist, four season, and cheese stick
  • Hands-on experience baking muffins from scratch:
    - Chocolate chip

5-hour sourdough bread baking workshop

  • Sourdough bread:
    - Learn to make 4 types of artisan sourdough bread: multi grain sesame, French baguette, batard, and wholemeal cranberry

3.5-hour croissant and danish baking workshop

  • Large croissant
  • Mini closed croissant
  • Mixed fruit Danish
  • Peach Danish
  • Blueberry Danish

 

Participants should bring their own container to take home handmade food. Ingredients are Halal.

Workshop schedule

Bun and muffin baking workshop

  • Jun 14, 2015 (Sun): 10.30am – 2pm 
  • Jul 12, 2015 (Sun): 10.30am – 2pm 
  • Aug 1, 2015 (Sat): 3pm – 6.30pm 
  • Aug 7, 2015 (Fri): 10.30am – 2pm 

Sourdough bread baking workshop

  • Jun 27, 2015 (Sun): 3pm – 8pm
  • Aug 7, 2015 (Fri): 3pm – 8pm 

Croissant and danish baking workshop

  • Jul 4, 2015 (Sat): 10.30am – 2pm

 

Levain de Pastry

Chef Eric Wong straddles up to 20 years of experience in the art of pastry making and even more in the food and beverage industry, having worked as a consultant for facilities and training centres along with innovating staple favourites like bread, pau, and doughnuts. He works in tandem with Chef Peter Hwan and master roaster J.Katosan whose humble beginnings as a commis chef has taken him on the road to hone his craft in French cuisine with Karls Winkler at the World Cruise Sagafjord kitchen. Offering accessible pastry, baking and culinary courses for the layman, Levain de Pastry is led by experienced chefs and a trained team that employs the use of natural or organic ingredients sans preservatives. Whenever possible, they also use sourdough for doughy creations to ensure a final product that has developed a natural taste. A bakery supplies shop stocked with frozen dough and ready-bake products offers cooking cheats for those wanting quick solutions to promises to cook dinner.

Facebook: Levain De Pastry Sdn Bhd.


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