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TZID:Asia/Beirut
BEGIN:STANDARD
DTSTART:20001029T000000
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BEGIN:VEVENT
UID:20261103T211754Z - 78816@eupj36
DTSTART;TZID=Asia/Beirut:20260703T100000
DTEND;TZID=Asia/Beirut:20260703T160000
CREATED:20261103T211754Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-407">Gluten Free Breads - Chef Evah Reaidy</a>\nStudents will learnGlute
 n-free flour functionalityDough mixing and hydrationFermentation and proof
 ing techniquesShaping and scoring breadBaking and texture optimization Cla
 ss Includes What you'll learn exactly 01 Bread Loaf 02 Rustic Baguette 03 
 Focaccia Bread Local & International Experience with Chef Mohammad Bazzi W
 ith over 17 years of experience in pastry and chocolate\, I’m here to sh
 are my passion\, creativity\, and everything I’ve learned along the way.
  In my classes\, you’ll explore modern French pastry\, fresh bakery\, an
 d chocolate fillings\, all with a focus on bold ideas and real technique. 
 I’m excited to help you grow\, experiment\, and find your own style as a
  pastry chef. Mohammad Bazzi ABA Chef Previous Next
DTSTAMP:20261103T211754Z
LOCATION:Bano Trading Co SAL\, Bano Puratos Bldg\, Facing Carrefour - Main 
 Road\, Bchamoun 01\, Lebanon
SUMMARY:Gluten Free Breads - Chef Evah Reaidy
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-407">Gluten Free Breads - Chef Evah Reaidy</a>\nStudent
 s will learnGluten-free flour functionalityDough mixing and hydrationFerme
 ntation and proofing techniquesShaping and scoring breadBaking and texture
  optimization Class Includes What you'll learn exactly 01 Bread Loaf 02 Ru
 stic Baguette 03 Focaccia Bread Local & International Experience with Chef
  Mohammad Bazzi 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. Mohammad Bazzi ABA Chef Previous Next
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