March Newsletter: How time flies in France when learning Bakery!
Adele and Max, our next bakery and pastry teachers, started their journey in France in June 2017. After studying French in Vichy at Cavilam for two months, they spent six months studying French bakery and pastry in Aurillac at EFBPA. During the past seven months, they explored and learnt a lot about French bakery
The Taste of Spring
What’s your most vivid impression of springtime? Magnolia trees in full bloom? Budding willow trees? Sparkling sunshine and blue skies as far as the eye can see? In addition to the beauty all around, have you ever thought about enjoying the taste of spring? Perhaps it’s pastries, desserts, and cakes
Lesaffre technical expertise introduced to the Young Bakers
On Monday March 19th, Thomas Kalkhoven, Hirondelle Accademy Manager and Shi Ruijian, working as Junior Baking Technician since her graduation at SYB two years ago, came to introduce Lesaffre Shanghai activities to the Young Bakers. Lesaffre is SYB’s most important sponsor. This partnership evolved with years to become a really
SYB graduates Sharing Session
On March 11th afternoon, seven SYB graduates shared their experience about their career paths and interview tips with current SYB students. These seven graduates now work in five sectors, which are hotel, bakery shop, ingredient technical development company, training agency, and factory. Most of the current students face the
Public class: do you want to challenge yourself with joining our intermediate bakery class?
If you already have some experience in baking and want to improve your skills, come to our intermediate bakery class on April 14th ! This is the only intermediate public class in the first half year of 2018! Class Content Croissant Fruit danish Pain au chocolat Pain aux raisins Class
Let our young bakers share weekly basket with you!
Our Bakers Basket contain delicious bread and desserts made by our students. These baked products unite their efforts and persistence in studying baking with a vision of a possible future. They are very happy and proud to share these baskets with you every week! Whether you would like to enjoy
Public class: do you want to challenge yourself with joining our intermediate bakery class?
If you already have some experience in baking and want to improve your skills, come to our intermediate bakery class on April 14th ! This is the only intermediate public class in the first half year of 2018! Class Content Croissant Fruit danish
Learn how to make the typical French breakfast croissant!
Liu dong, our 8th batch graduate, continues his study in France now. In today’s video, he will teach us how to make the typical French breakfast croissant. Click on the link to watch the video. You want to learn more?! Our next public class on April 14th will teach you