Class introduction

“It's not difficult to bake delicious sweets!”

However, it's really difficult to bake a uniform amount of sweets every day. Therefore, we have prepared classes that can be used flexibly at actual business sites so that you can quickly learn the skills and know-how of essential experts.

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Secret recipes selected by more than 2000 bosses revealed

The pastry shop Fleissir started out as a small, old space, but was chosen by over 2000 bosses who shine with their passion for sweets. It's a passionate learning space that always smells like sweet sweets.

Why are so many bosses looking for it? This is because it is a recipe specialized in how to efficiently produce consistent flavors. In a real business, even measuring and using all the different recipes is a heavy task. Therefore, no matter how many products you learn, if you don't actually use them in the business, it's a placenta. All the know-how to create various menus with minimal basic skills will be revealed in the class.

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I recommend it to people like this.

A prospective cafe owner who wants to prepare to start a business using proven recipes chosen by many people
An incumbent cafe owner who wants to create a special flavor unique to our restaurant
Hobby bakers who want to make endless changes in a simple way

What makes this class special

① A variety of sweet flavors made from two types of dough, sugar batter and sablajou

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The core of this class is how to knead confectionery I make a variety of products by applying two basic dough recipes, the sugar battery method and sablaage It's there. I would like to focus on letting you know that you can make as many different products as you want without using too many recipes.

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I will try to make 6 products that are consistently popular by applying these two types of dough in a variety of basic forms and application forms. From cookies with a square texture to butter bars that are chewy and chewy, butterscotch cookies that are more flavorful than brownies, crumble bars that taste great even with basic dough, and puddings and galettes! It also includes a secret to using it in a variety of flavors and textures, so you can make it together with a flavor you won't get tired of.

① Reduce unnecessary costs! Field operation know-how that nobody tells you

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There are definitely tips you need to run a business. I'll show you the things you actually need to know that are as important as the recipe. In addition to the know-how to make work easier, such as pre-work or underwork, I will tell you all the know-how I have built up on cutting methods, storage methods to maintain freshness, tips for delicious preparation, and cookie design that changes depending on molding. There are also recipes for jam, custard cream, and crème regère that you can use separately, so you can enjoy a variety of flavors!

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I'm going to directly demonstrate the parts I'd like my classmates to apply. I hope that through my classes, you will learn proven cafe desserts supported by expert sincere explanations, and that you will have positive results. You can look forward to a class that pushes and attracts you!

A sweet flavor made from 2 types of dough, a secret recipe chosen by 2000 cafe owners

A sweet flavor made from 2 types of dough, a secret recipe chosen by 2000 cafe owners