Last Master Class of the Year by French Baker Jean Marie Lanio 法国烘焙师Jean Marie Lanio为学员带来本学年最后一课
Although they already graduated on July 20th, the Young Bakers are always happy to learn more and perfect their knowledge of French bread. Right before starting their professional career, they had the chance to share one morning of baking with the French master baker Jean Marie Lanio on the 28th of July.
虽然毕业典礼已在7月20日举行，但海上青焙坊的学员们不会放过任何学习法式烘焙知识的机会。7月28日，他们在步入职场前夕正巧得以和法国烘焙大师Jean Marie Lanio 共度一朝。
The French baker arrived when the sun was just rising at the Baking Center to prepare all the ingredients and was soon joined by the students for the beginning of the class at nine. The students were really excited to discover the recipes of the products they were going to bake, especially as they sounded somehow different to what they were used to.
为了事先准备好原料，这位法国老师伴着清晨的第一缕曙光来到烘焙中心。不久后学生们也在九点准时集合，正式开始学习。此次学习制作的面包食谱与之前有所不同，学员们都似乎兴奋异常。
Having no doubts regarding the technique and experience of our newly graduate students, the French chef had prepared four complex recipes: kougn aman (a traditional French cake from Britanny region), traditional squash and cranberries’ bread, bi-color buns and bretzel.
因为对我们应届烘焙师的水平和经验很有信心，法国老师这次为同学们准备了四种做法复杂的面包配方。它们分别是葵阿曼（一种来自布列塔尼地区的传统法式蛋糕），传统南瓜蔓越莓面包，双色小面包以及碱水包。
After listening carefully to the chef’s instruction and watching with attention how he prepared and shaped the dough, the students replicated the work with great precision and extreme efficiency.
同学们仔细倾听了老师的讲解和认真观察了面团的打造后，他们都能迅速而准确地做出一样的面团。
Very soon, the products were all ready to be put in the oven and baker Lanio had more time to share his story and advices with our teachers and students. The Chef took part into the highly challenging MOF competition in the bakery category in 2005 which nominates the best craftsmen of France. Having heard about SYB through our supporters from Mill Food Intelligence, the master baker wanted to give some of his time and share his experience with the Young Bakers.
很快一批又一批面包被送进烤炉，Lanio老师得以忙中偷闲，向我们自己的老师和学生分享他的故事：2005年，他还参加了极富挑战性的法国最佳手工艺者（MOF）比赛。他从我们的赞助商——米尔食品智能平台得知海上青焙坊之后，一直希望能有机会和我们的学生进行交流和分享。
With the products coming out of the oven, the students arranged the batch of breads on a full table and gathered around to taste what they had bake. As expected and based on how much bread was eaten this day – and not only by me -, the products were all delicious.
随着烤架上的面包相继出炉，学生们将面包摆满了整整一张桌子，并围在一起开始品尝成品的味道。不出所料，不仅我觉得这些面包极其美味，大家都一致赞同。到这天的课程快要结束时，面包已经所剩无几了！
The Young Bakers and the whole SYB team would like to thank Jean Marie Lanio for taking the time to share his passion and talent during his stay in Shanghai.
海上青焙坊全体人员衷心感谢Jean Marie Lanio老师在停留上海期间与我们分享他的烘焙热情和心得！
Anaïs, Partnerships
莫安斯 伙伴关系建立