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BEGIN:VEVENT
UID:20260730T123547Z - 65669@eupj36
DTSTART;TZID=Asia/Beirut:20260804T100000
DTEND;TZID=Asia/Beirut:20260804T160000
CREATED:20260730T123547Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-421/register">Gluten Free Cakes </a>\nBook Your Spot Now! What You Will 
 Learn Understanding gluten-free flours and their functionality Mixing tech
 niques for gluten-free batters Achieving proper cake structure and moistur
 e Preparing fillings and frostings Baking\, finishing\, and decoration tec
 hniques Storage and shelf-life optimization Class Includes What you'll lea
 rn exactly 01 Gluten Free Chocolate Cake 02 Gluten-Free Orange Poppy Seed 
 Cake 03 Gluten Free Fraisier 04 Carrot Cake with Cream Cheese Frosting Loc
 al & International Experience with Chef Mohamad Bazzi With over 17 years o
 f experience in pastry and chocolate\, I’m here to share my passion\, cr
 eativity\, and everything I’ve learned along the way. In my classes\, yo
 u’ll explore modern French pastry\, fresh bakery\, and chocolate filling
 s\, all with a focus on bold ideas and real technique. I’m excited to he
 lp you grow\, experiment\, and find your own style as a pastry chef. Moham
 ad Bazzi ABA Chef Previous Next
DTSTAMP:20260730T123547Z
LOCATION:Bano Trading SAL\, Bano Puratos Bldg\, Facing Carrefour - Main Roa
 d\, Bchamoun 01\, Lebanon
SUMMARY:Gluten Free Cakes 
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-421/register">Gluten Free Cakes </a>\nBook Your Spot No
 w! What You Will Learn Understanding gluten-free flours and their function
 ality Mixing techniques for gluten-free batters Achieving proper cake stru
 cture and moisture Preparing fillings and frostings Baking\, finishing\, a
 nd decoration techniques Storage and shelf-life optimization Class Include
 s What you'll learn exactly 01 Gluten Free Chocolate Cake 02 Gluten-Free O
 range Poppy Seed Cake 03 Gluten Free Fraisier 04 Carrot Cake with Cream Ch
 eese Frosting Local & International Experience with Chef Mohamad Bazzi Wit
 h over 17 years of experience in pastry and chocolate\, I’m here to shar
 e my passion\, creativity\, and everything I’ve learned along the way. I
 n my classes\, you’ll explore modern French pastry\, fresh bakery\, and 
 chocolate fillings\, all with a focus on bold ideas and real technique. I
 ’m excited to help you grow\, experiment\, and find your own style as a 
 pastry chef. Mohamad Bazzi ABA Chef Previous Next
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