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UID:20260618T181857Z - 48914@eupj36
DTSTART;TZID=Asia/Beirut:20260722T100000
DTEND;TZID=Asia/Beirut:20260722T160000
CREATED:20260618T181857Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-401/register">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 Le
 arn • Traditional French baguette production • Autolyse and bassinage 
 techniques • Fermentation and dough handling • Shaping and scoring bag
 uettes • Steam baking and crust development Class Includes What you'll l
 earn exactly 01 Baguette Local & International Experience with Chef Mohama
 d Bazzi (right) With over 17 years of experience in pastry and chocolate\,
  I’m here to share my passion\, creativity\, and everything I’ve learn
 ed along the way. In my classes\, you’ll explore modern French pastry\, 
 fresh bakery\, and chocolate fillings\, all with a focus on bold ideas and
  real technique. I’m excited to help you grow\, experiment\, and find yo
 ur own style as a pastry chef. Mohamad Bazzi ABA Chef Previous Next
DTSTAMP:20260618T181857Z
LOCATION:Bano Trading SAL\, Bano Puratos Bldg\, Facing Carrefour - Main Roa
 d\, Bchamoun 01\, Lebanon
SUMMARY:French Baguette
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-401/register">French Baguette</a>\nBook Your Spot Now! 
 AM & PM Shifts • AM: 10:00 AM – 12:30 PM • PM: 2:00 PM – 4:30 PM S
 tudents Will Learn • Traditional French baguette production • Autolyse
  and bassinage techniques • Fermentation and dough handling • Shaping 
 and scoring baguettes • Steam baking and crust development Class Include
 s What you'll learn exactly 01 Baguette Local & International Experience w
 ith Chef Mohamad Bazzi (right) With over 17 years of experience in pastry 
 and chocolate\, I’m here to share my passion\, creativity\, and everythi
 ng I’ve learned along the way. In my classes\, you’ll explore modern F
 rench pastry\, fresh bakery\, and chocolate fillings\, all with a focus on
  bold ideas and real technique. I’m excited to help you grow\, experimen
 t\, and find your own style as a pastry chef. Mohamad Bazzi ABA Chef Previ
 ous Next
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