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UID:20261101T011353Z - 63900@eupj36
DTSTART;TZID=Asia/Beirut:20260722T100000
DTEND;TZID=Asia/Beirut:20260722T160000
CREATED:20261101T011353Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-401">French Baguette</a>\nBook Your Spot Now! AM & PM Shifts • AM: 10:
 00 AM – 12:30 PM • PM: 2:00 PM – 4:30 PM Students Will Learn • Tra
 ditional French baguette production • Autolyse and bassinage techniques 
 • Fermentation and dough handling • Shaping and scoring baguettes • 
 Steam baking and crust development Class Includes What you'll learn exactl
 y 01 Baguette Local & International Experience with Chef Mohamad Bazzi (ri
 ght) With over 17 years of experience in pastry and chocolate\, I’m here
  to share my passion\, creativity\, and everything I’ve learned along th
 e way. In my classes\, you’ll explore modern French pastry\, fresh baker
 y\, and chocolate fillings\, all with a focus on bold ideas and real techn
 ique. I’m excited to help you grow\, experiment\, and find your own styl
 e as a pastry chef. Mohamad Bazzi ABA Chef Previous Next
DTSTAMP:20261101T011353Z
LOCATION:Bano Trading Co SAL\, Bano Puratos Bldg\, Facing Carrefour - Main 
 Road\, Bchamoun 01\, Lebanon
SUMMARY:French Baguette
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-401">French Baguette</a>\nBook Your Spot Now! AM & PM S
 hifts • AM: 10:00 AM – 12:30 PM • PM: 2:00 PM – 4:30 PM Students W
 ill Learn • Traditional French baguette production • Autolyse and bass
 inage techniques • Fermentation and dough handling • Shaping and scori
 ng baguettes • Steam baking and crust development Class Includes What yo
 u'll learn exactly 01 Baguette Local & International Experience with Chef 
 Mohamad Bazzi (right) With over 17 years of experience in pastry and choco
 late\, I’m here to share my passion\, creativity\, and everything I’ve
  learned along the way. In my classes\, you’ll explore modern French pas
 try\, fresh bakery\, and chocolate fillings\, all with a focus on bold ide
 as and real technique. I’m excited to help you grow\, experiment\, and f
 ind your own style as a pastry chef. Mohamad Bazzi ABA Chef Previous Next
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