
The 2026 Trend Everyone Is Talking About!
Sourdough is no longer just for bread — today’s pastry chefs are using natural fermentation to create depth, aroma and superior texture in sweets. This class introduces guests to the newest global movement in modern patisserie.
Sourdough Sweets Day (7 hours) Tutor: Pierre Paillé (Eng) Date & Time: Sat 21 March 10:00 – 5:00pm Course Fee: $1,480 + TG Fun 10 points (CPPC0312) *member discount is not applicable Practice: - Sourdough chocolate chip cookies - Sourdough brioche rolls - Sourdough tart base The 2026 Trend Everyone Is Talking About! Sourdough is no longer just for bread — today’s pastry chefs are using natural fermentation to create depth, aroma and superior texture in sweets. This class introduces guests to the newest global movement in modern patisserie. What you will learn - Sourdough Chocolate Chip Cookies Soft chewy centre, caramelised edges, and a subtle tang that elevates flavour naturally. Guests learn fermentation timing and how sourdough enhances cookie texture and aroma. - Sourdough Brioche Rolls Ultra fluffy and flavourful brioche using levain. Participants learn how sourdough strengthens dough structure while creating a rich, buttery crumb. - Sourdough Tart Base A unique sweet tart pastry shell with light acidity and crisp bite. Perfect for modern fruit tarts and chef style plated desserts. Ideal For: Home bakers, café owners, and pastry lovers seeking the newest 2026 baking trend.
| 導師 | Pierre Paillé |
|---|---|
| 課程編號 | CPPC0312-01 |
| 課程模式 | 實習課程 |
| 配送方式 | Practical |
| 語言 | 英語 |
| 堂數 | 1 |
| 課堂長度 | 7 |
| 星期 | 星期六 |
| 上課日期及時間 | 21/03/2026 10:00 AM |
| 每班最多人數 | 12 |
| 地點 | 煤氣烹飪中心 |
| 貼心提示 | The 2026 Trend Everyone Is Talking About! Sourdough is no longer just for bread — today’s pastry chefs are using natural fermentation to create depth, aroma and superior texture in sweets. This class introduces guests to the newest global movement in modern patisserie. |
| 如何兌換/換購 |
|
| 導師 | Pierre Paillé |
|---|---|
| 課程編號 | CPPC0312-01 |
| 課程模式 | 實習課程 |
| 配送方式 | Practical |
| 語言 | 英語 |
| 堂數 | 1 |
| 課堂長度 | 7 |
| 星期 | 星期六 |
| 上課日期及時間 | 21/03/2026 10:00 AM |
| 每班最多人數 | 12 |
| 地點 | 煤氣烹飪中心 |
| 貼心提示 | The 2026 Trend Everyone Is Talking About! Sourdough is no longer just for bread — today’s pastry chefs are using natural fermentation to create depth, aroma and superior texture in sweets. This class introduces guests to the newest global movement in modern patisserie. |
| 如何兌換/換購 |
|
| 條款與細則 |
(C) 一般條款
(D) 責任
此中文版條款為英文版之譯本,如中、英文兩個版本有任何不相符或抵觸之處,應以英文版本為準。 |
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