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Chef Charlynn Gwee Class - October Bundle Deal (2 Classes)

Regular Price: $280.00

Availability: In Stock

Quick Overview

Product Options


Class 1


Class 2


 
 
Tags:

Wholemeal Loaf & Pumpkin Loaf (with pre-ferments)

4 Oct 2019 (Fri)

11am – 3:30pm


Lava Bread (Malty Milo & Pandan Matcha)

5 Oct 2019 (Sat)

11am – 3:30pm


Pandan Gula Melaka Petit Gateau

8 Oct 2019 (Tue)

11am – 3:30pm


Shibuya Honey Toast & Vanilla Bean Ice Cream

9 Oct 2019 (Wed)

11am – 3:30pm


Strawberry Maple Petit Gateau with New Glitter Glaze

10 Oct 2019 (Thu)

11am – 3:30pm


Vanilla Cheesecake Petit Gateau

12 Oct 2019 (Sat)

11am – 3:30pm




NOTE:
Menu items may contain or come into contact with wheat, eggs, nuts, milk, and other allergens. Please leave us a message if you require more information. Recipes do not contain pork, lard, or pork or lard elements.

This is a hands-on class; pair or group work may be involved

Conducted by Chef Charlynn Gwee, KitchenAid Ambassador, Chef-Owner of Atelier by Charlynn Gwee.

Alternative way to sign-up
Scan QR code to PayNow class fee
Amount to PayNow: E.g. $148.00/pax for each class

Screenshot confirmation of PayNow transfer & send us a message on Facebook in this format:
1.Name:
2.Contact Number:
3.Email Address:
4.Class: e.g. Chocolate Mango Cake

Confirmation of sign-up will be sent via Facebook message & email 1 day before the class. 
All classes will be conducted at M Studio located at #02-02/03 Aperia Mall, 12 Kallang Avenue, Singapore 339511. Sign-up closes 2 days before the scheduled class.


Chef Profile
Pastry Chef Charlynn Gwee is an enterprising chef who decided to pursue her love and passion for baking right after graduating with a business degree. She has since been working as a pastry chef and chef instructor, specializing in French pastry, viennoiseries as well as asian bakes.

She conducts both classes and consultations overseas as well as locally.

Being the ambassador of KitchenAid has allowed her to do what she loves, meeting people from all walks of life and speaking about food.

She works with various brands on R&D projects, developing new recipes for companies. Her recent collaboration with President, Galbani and QBB (to name a few), has shown the many possible ways of working with various products and how versatile ingredients can be.


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