An Interview with Bakery Trainer Julien, Public Class Recap!
We invited SYB's professional baker, Julien or Zhang Shuai, to answer questions that baking enthusiasts have and to share his views ~
Q：Teacher, what do you think is most interesting about bread? What is the most difficult?
Zhang Shuai: I think the most interesting thing is to put ingredients that seem totally unrelated together and combine it artfully through mixing, fermentation and baking where it is transformed into delicious bread, and then shared with others! The most difficult thing is to continue innovating! Ensuring that the bread tastes and looks great will be a big test of the baker's skill!
Q:Which kind of bread do you like best? Why?
Zhang Shuai: Baguette. With no sugar and no oil, it is healthier! Made using simple ingredients, it is the baking process that determines the taste. That's why it can be the bread that represents the bakery world.
Q: Given your experience, what do you think the upcoming baking industry trends will be?
Zhang Shuai: The bread industry is now becoming more high-end. I believe that since people are now paying closer attention to health, healthy bread with low sugar, low fat and more nutrition will become increasingly popular. Some examples are Soft European, traditional French and German will become mainstream in the market.
Q: How do you feel about the past year classes?
Zhang Shuai: Very pleased ! Seeing the students grow up with every passing day and becoming more professional in the baking industry , or finding a job they are satisfied with to improve their standard of living gives me a sense of accomplishment.
Q: Do you have any advice for baking enthusiasts (beginners/ intermediate)?
Zhang Shuai: For the beginners, I recommend buying some books to learn about the ingredients and methods in baking, to understand the fundamentals. Then, I recommend going for some basic baking classes and learning will be much easier.
As for those who are at the intermediate level, I recommend interacting and learning from professionals, continuing to practice, test different recipes, summarise their own experience, and then slowly began to try creating new recipes. In short, one must have a strong basic theoretical knowledge to guide the baking process. Theory guides the baking process, and the baking process needs to follow practical theory. These two have to go hand in hand.
After the interview with Teacher Zhang Shuai, have you gotten some new inspiration? Let us review the public classes for the past year together~
18th Febuary “Pretzel & Cereal Bread” —— Bake for health
18th March “Tiger Bread & Breadstick” —— Cool team
25-26th March “Baking masterclass” —— French bakery expertise meets Chinese taste
15th April “Baguette & Focaccia” —— Experience the best of French bakery
20th May “Country Bread & Basil Ciabatta & Milk Toast” —— Baking happiness
17th June “Red DateYakult & Mint Cheese” —— Find creative and delicous soft European bread
Finally, thank you everyone for the love and support over the past year! Let us meet us again in autumn~