Davao bakers gather for artisan workshop

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Monday, June 30, 2014

BAKESHOP owners in Davao City gather today for the opening of the two-day Artisan Bread Baking Workshop at Philippine Baking Institute on Ecoland Drive in Matina, Davao City.

The activity is initiated by Davao Bakers Club Inc. Among those expected to attend the activity are homegrown homegrown bakeshops and bakeshop owners, including Annipie, Ma-ans, Billy Baker, Joniels, Bread Factory, Lily's, Tiny Kitchen, Jennies, Panadero, Uncle Mark, Margies, Merco, Uloys, Galletas de Davao, and Pan Delight.

Vincent Rodriguez, owner of Tiny Kitchem amd Dulce Vida, said the activity aims to train local bakers to be more innovative. It will also promote the traditional way of making bread which are sponge and dough type, straight dough (make it now and bake now). Using the same flour just blended it with whole wheat.


"If you are a traditional bakeshop you will have an idea how to expand your business and do well with the packaging and presentation, recipes other than relying on your people. These are steps that we wanted to pass on during the workshop, said Rodriguez, former president of Davao Bakers Club.

He said the activity will also equip bakers with the latest technique in making pandesal using "labadora," a day-old dough.

"Apart from pandesal there are also ciabatta, whole wheat loaf breads, cookies. It has different smell and taste too," he said.

Rodriguez said the workshop will also promote the nutritional benefits from whole wheat. He said the bread is also very good for those who have intestine problem because the whole wheat gives people better circulation and bowel movement.

Published in the Sun.Star Davao newspaper on June 30, 2014.


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