Baking Chef

Dear All,
I wish to thank you all who have followed this page and also let you know that i have stopped working at Triolet as i got a health issue and administrative issue with Zaxis. I closed the workshop and now enjoying counselling people.
Thanking all with my heart for one year of meaning with Zaxis.

Hi, to all. trust you are doing great and fine. I was more engage with Durga pooja and now i return to business. i wish all a Happy Divali and trust that light will enrich you all. Just savour a bit of what i did during these days.

We have been busy with so many productions. This past week was very busy. Our lessons on donuts, cupcakes, pizza and tart making.

Making cup cake or any pastry is quite easy but with a cost of so many spillage as the recipes are not well defined into how many portions will be yielded. Our class of today was a precise recipe that with 150 g of flour, a trainee will know that 24 cup cakes will be yielded. So there will not be any spillage or surplus products on hand. And when one has surplus products, most of the time they got perished due to being so long in the cup board. our class of today was conducted in such a way that at the end there is nothing to be stock in term of raw materials.

Happy Sunday to all, make this day your best.

When people came across puff pastry, they have a fear to do it. Today i train my trainees how to make puff pastry and see the results. All those who want to learn puff pastry are welcome at Baking chef.

Our cake decorating continue with more practice as this is more important in any course.. Practice makes perfect.

Today's class was on Bento cake, a Korean specialty.

I wish all devotees a pious Ganesh Chaturthi 2023.

Class of today

Today's Class is on cupcakes decoration and macaroon making.

Today's class on preparing almond cakes.