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BEGIN:VEVENT
UID:20261105T172935Z - 35864@eupj36
DTSTART;TZID=Asia/Beirut:20260715T100000
DTEND;TZID=Asia/Beirut:20260716T160000
CREATED:20261105T172935Z
DESCRIPTION:<a href="https://www.aba-lb.com/event/croissantclasslebanon-397
 ">Croissant  &amp\; Viennoiserie Class </a>\nBook Your Spot Now! Students 
 Will Learn • Viennoiserie dough preparation • Lamination techniques 
 • Single and double folds • Shaping a variety of viennoiseries • Pro
 ofing and baking control • Finishing and filling techniques Items Covere
 d What you'll learn exactly 01 Plain Croissant 02 Pain Au Chocolat 03 Pain
  au Suisse 04 Cruffins 05 Almond Croissant 06 Papillion 07 Bi-color Croiss
 ant Local & International Experience with Chef Mohamad Bazzi With over 17 
 years of experience in pastry and chocolate\, I’m here to share my passi
 on\, creativity\, and everything I’ve learned along the way. In my class
 es\, you’ll explore modern French pastry\, fresh bakery\, and chocolate 
 fillings\, all with a focus on bold ideas and real technique. I’m excite
 d to help you grow\, experiment\, and find your own style as a pastry chef
 . Mohamad Bazzi ABA Chef Previous Next
DTSTAMP:20261105T172935Z
LOCATION:Bano Trading Co SAL\, Bano Puratos Bldg\, Facing Carrefour - Main 
 Road\, Bchamoun 01\, Lebanon
SUMMARY:Croissant  & Viennoiserie Class 
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.aba-lb.com/event/croissan
 tclasslebanon-397">Croissant  &amp\; Viennoiserie Class </a>\nBook Your Sp
 ot Now! Students Will Learn • Viennoiserie dough preparation • Laminat
 ion techniques • Single and double folds • Shaping a variety of vienno
 iseries • Proofing and baking control • Finishing and filling techniqu
 es Items Covered What you'll learn exactly 01 Plain Croissant 02 Pain Au C
 hocolat 03 Pain au Suisse 04 Cruffins 05 Almond Croissant 06 Papillion 07 
 Bi-color Croissant Local & International Experience with Chef Mohamad Bazz
 i With over 17 years of experience in pastry and chocolate\, I’m here to
  share my passion\, creativity\, and everything I’ve learned along the w
 ay. In my classes\, you’ll explore modern French pastry\, fresh bakery\,
  and chocolate fillings\, all with a focus on bold ideas and real techniqu
 e. I’m excited to help you grow\, experiment\, and find your own style a
 s a pastry chef. Mohamad Bazzi ABA Chef Previous Next
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