[Tokyo ・ Setagaya Ward] 4-minute walk from Sasazuka Station 2 types Bread making class(French bread & natural yeast bread)

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Map / access information / Provide：Boulangerie Convivialite（コンヴィヴィアリテ）

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Beginners welcome - First try
Limited to first-time users
Empty-hands OK
Solo participant
Operate rain or shine
Children welcome

Possible number of bookings

1～
Participating age

10Age ～ 90 Age
Duration

3～4 hours

Plan description

The theme of the pan · cake class is "the best taste to make at home". A bakery class with the theme of "The best taste to make at home" is a one-time experience class that even beginners can enjoy.
Ultimately, the goal is to make original bread you want to make.
In order to make delicious things, you need love to spare yourself high technology and labor, and good ingredients. Why do not you study the fundamental skills and manufacturing methods necessary for that, happily with the classmates.
This course is a system for choosing a convenient day from the start date for the bread you want to take on your course.
It is a feature that you can go at your own pace.

Small number of athospaces ★

The pan - cake classroom which started in 2000 is currently passing through more than 1000 members in a style that suits himself. Of course not to make delicious things, but also a conversation with friends with the same hobby is also a pleasure.

Experience society that can be enjoyed with families is underway ★

Parents and children's bread classes held regularly have also received favorable reviews. In addition, classrooms for school trips and corporate events are held at any time according to your wishes.

About making bread ★

■ Specialty fields are hard type, Danish type, natural yeast and bread for long time fermentation.

■ Various types of original breads, including mainly European breads such as France and Germany.

Select your preferred day

Selectable starting time： 10:00 14:00

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About fees

Basic fee

※The list price includes tax.
※The above price is a basic fee.
※Fees may vary depending on schedule, please check the fee displayed after selecting the date.

Included in price
Not included in price

Payment methods	Online payment
Display of the Specified Commercial Transactions Act	Display of the Specified Commercial Transactions Act
Reservation cancellation fee generation date	Cancellation fee will be charged from 1 days before the event date.
About cancellation	Please note that in case of cancellation, the following charges apply. · On the day / without prior notice : 100% of the experience fee
About event termination

Detailed information of this plan

Required minimum number of participants	1 Person(s)
Possible number of bookings	1～
Operating period	Regularly
Assembly time	<AM> 10: 00 (scheduled end time: 13: 30) <Afternoon> 14: 00 (scheduled end time: 17: 30) ※ Duration: 3 and a half hours
Booking deadline	until 16:59 the day before

Changing room		Toilet
Shower		Parking
Locker

Dress code - Must bring items	Please bring a bag to put apron, hand towel, indoor slipper, baked bread and go to the classroom.
About rental items	We provide all necessary equipment for the class.

Plan attractions

It is a bouquet that stays in a quiet residential area ★

Commitment to the material ★ (Example) Flour ■ Domestic wheat We use "Haruka Yutaka" which is characterized by smooth texture like silk and sticky texture in our 80% bread. It is also compatible with natural yeasts, and differs from other wheats in taste and aroma. ■ Wheat from France We use the flour of VIRON and Cherisey, which are famous as brand wheat. It is a wheat that is difficult to handle and requires high technology to bring out its taste and aroma, but it is essential to our proud hard bread

Attention to tools ★ We are using French top brands BonGuard's oven, mixer, reverse seater, blast chiller. Among them, the oven is characterized by a special stone quartz hearth floor board with a high heat storage property that has obtained a patent that more than 70% of France's boo lingerie uses. Because hard bread baked in this oven gets heat well from the bottom of the bread, the bread with the rising volume of Coup (cut on the surface of the dough) rises up.