March Masterclass | Reinventing the Hits of French Bakery
三月大师课 | 和甜点师王莉重新改造系列法式烘焙！
Bakery professionals and enthusiasts, here is the not-to-be-missed training to get on the fast track to upgrade your bakery professionalism and creativity: Our intensive two-day March Masterclass, taught by SYB award-wining master baker Wang Li in a professional baking environment, is a great opportunity to increase your professional skills and learn some advanced and unique French bakery recipes that loved by Chinese people.
专业的面包师和烘焙爱好者看过来，这里有个不容错过的烘焙专业技术&创意提高课——为期两天的加强版大师课程！由已经从海上青焙坊毕业的高级学员王莉，在一间专业的烘焙教室给大家上课。通过此次课程，你将会学到更受中国人喜爱的法式烘焙，怎样将创意和高级手法进行融合制作等等。
During this amazing journey, inspiring Wang Li will first bring you through the art of Viennese and Danish breads, the hits of the French bakery whose sweet taste and tender texture are always appreciated by Chinese gourmets. She will show you how to bring them to the next level thanks to trendy shapes and innovative fillings… including mixing pastry and bread which is one of her top creative ideas that made her win some international bakery prizes!
在这节令人惊奇的课上，王莉老师会鼓励大家对维也纳面包、丹麦面包进行艺术创作，对中国人喜爱的香甜且纹理柔和的面包进行糅打。也将通过制作前沿的形状和创意的馅料让你所熟知的面包产生意想不到的效果。她的顶级创意曾使她在世界级的比赛中获奖，在这节课上也会跟大家分享她的创意理念！
Then you will learn how to master and develop high-quality and unique breads, including various types of the indispensable French baguettes and soft European breads, a soft French bread which is also very popular in China.
接下来你将会学习如何控制及制作更复杂更独特的面包，像是不同类型的法式长棍、软欧包和在中国一样有名的法式软面包。
On top of that, you will also be able to acquire fundamental theoretical knowledge, master essential doughs of the French bakery, enhance your techniques and your creativity so that you can innovate your own recipes and make the difference on the market.
最重要的是，你不仅会学到基础的烘焙理论知识，还会精通法式烘焙中必需的几种面团来提升你的技能和创意，从而让你制作的面包得以在市场上独一无二。
Please find below more details regarding this special masterclass. Don’t wait to save your seat (limited spots!) and enjoy our special deals (see event details below).
更多课程信息请见文末。别犹豫快报名吧（人数有限）！现在报名还能享受独特待遇哦~
Masterclass detailed agenda:
During these two days, you will learn as many as 15 high quality bakery products listed below:
– Innovative Danishes: croissant, pain aux deux chocolats, Danish filled with raspberry chocolate brownie, special tai chi cream Danish, caramel apple Danish, Vanilla Raspberry Danish
– Creative brioches: Puff brioche, Orange zest brioche, Strawberry-pistachio brioche
– Traditional French breads… reinvented: baguette, baguette with onions and bacon, puff baguette
– Declension of European soft breads: dried fruits, walnuts & cheese, cranberry & cream cheese
课程详情：
通过这两天的课程，你将会学到15种高质量的烘焙产品，如下：
-创意丹麦面包：羊角面包、双色巧克力包、覆盆子布朗尼、太极布丁、焦糖苹果丹麦、香草覆盆子丹麦
-创新的布里欧包：千层布里欧、橙堡布里欧、开心果草莓布里欧
-传统法式面包的改造：法棍、装饰面包、千层法棍
-法式软欧包的衍变：红酒桂圆，核桃奶酪，蔓越莓起司
Saturday March 25th 2017 – 9:00 AM to 5:00 PM
During this first day of the masterclass, you will learn how:
– to master various essential doughs of the French bakery, including baguette dough, soft European bread dough, puff pastry dough and brioche dough.
– make and cook various breads
– prepare many different innovative fillings for our Viennese and Danish breads, such as crème brûlée, custard or chocolate brownie.
Sunday March 26th 2017 – 9:00 AM to 5:00 PM
The second day of the masterclass will be all about making other breads… and of course shaping and cooking a wide assortment of creative Viennese and Danish breads!
2017年3月25日（周六），早上9点至下午5点
在第一天的大师课上，你将会学到：
-熟练掌握法式烘焙中不同且重要的面团，像是法棍面团、软欧包面团、泡芙糕点类面团和布里欧面团
-制作不同种类的面包
-准备制作布里欧包的多种创意馅料，像是焦糖布丁，卡仕达酱或是巧克力布朗尼
2017年3月26日（周日），早上9点至下午5点
大师课的第二天将全是关于其他种类的面包…当然包括味不同种类的维也纳面包和丹麦面包做造型和烘焙。
Our Special Guest Wang Li:
我们的特邀大师王莉：
She has more than 5 years’ experience in teaching bakery, targeting various types of publics, acting as an external consultant or on behalf of several institutions (Shanghai Young Bakers, Lesaffre).
无论是作为一名外部顾问（海上青焙坊）或是专业烘焙公司（乐斯福公司）的代表，王莉已拥有面对不同受众、超过五年的授课经验。
Wang Li has won several international prizes such as the French youth talent award in 2014 and the Louis Lesaffre Cup Bakery Competition in 2015 when she was placed second in the artistic breads category. Wang Li also keeps upgrading her skills and techniques by cooperating with famous bakers from France, such as MOF master bakers Pascal Tepper and Christian Vabret during demonstrations and trainings.
王莉也获得过诸多国际化奖项，如2014年获得法国美食精神大奖—青年才俊奖；2015年乐斯福杯中国区艺术面包组二等奖。王莉仍与法国著名的几位烘焙师保持良好的联系和交流，以不断的提升自己的专业技能。例如MOF的面包大师，Pascal Tepper 和 Christian Vabret。
Event organization details:
Dates: March 25th – March 26th 2017 (9am – 5pm)
Location: SYB’s professional Baking Center, Suide Lu, Putuo district, Shanghai.
Participants: Maximum of 16 participants. Chinese speakers only.
This workshop is designed for baking professionals, aspiring bakers or passionate amateurs with a certain baking experience.
Participants will receive a certificate following the successful completion of the two-day program.
Teaching method: Demonstration mainly, with some hands-on on the second day.
Tuition fee for the 2 days: 2800 RMB (includes lunch, bakery uniform, training material, a baker’s kit and training certificate)
The tuition fee will be reduced to 2700 RMB if you share this article on your WeChat moments with a nice comment.
It can also be reduced to 2500 RMB if you register before March 10th or if you book 2 spots for you and a friend/colleague. (Discount will be applicable for both participants as soon as you book the two spots at the same time and both complete full payment)
Registration: Registration is completed upon payment of 500 RMB (non-refundable deposit). Balance is due by bank transfer at least 2 days prior to the beginning of the training, or by cash on the first day of the training.
日期：2017年3月25-26日（上午9点-下午5点）
地址：SYB专业烘焙中心，上海市普陀区绥德路
参与人数：最多16人。汉语课堂。此次提高课程围绕烘焙的几大中心要点，专为专业烘焙师、渴望提高水平的烘焙者和具有浓厚兴趣的业余烘焙爱好者设立。
两日课程结束，每一位参与者将会得到一张成功的培训证明。
课程方式：演示课。在第二天会有部分动手内容。
两日课程费用：2800人民币。包含午餐、烘焙服装、练习材料、一套烘焙用具和培训证书。
将文章发送至朋友圈，并收获好评，即可享受2700人民币的课程价格。
3月10日之前报名课程或两人同行（比如你的朋友或同事），将两个人同时享受折扣价2500人民币。
报名须知：预支付500人民币的报名费即表示报名成功（若个人原因无法参与课程，报名费概不退还）。余款在课程开始的两天前完成银行转账，或是在课程的第一天现金交付。
Contact:
Please contact our Social Enterprise Coordinator, Andrea:
Email: baking@shanghaiyoungbakers.com
Contact Number: 136 8168 7194
联系方式：
请联系我们的社会企业负责人，杨妍妍
邮箱：baking@shanghaiyoungbakers.com
电话：136 8168 7194
