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TZID:Asia/Beirut
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DTSTART:20001029T000000
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BEGIN:VEVENT
UID:20260924T211509Z - 86059@eupj36
DTSTART;TZID=Asia/Beirut:20261006T100000
DTEND;TZID=Asia/Beirut:20261006T160000
CREATED:20260924T211509Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-460/register">French Pastry</a>\nStudents will learnViennoiserie dough p
 reparation Lamination techniques Single and double folds Shaping different
  viennoiseries Proofing and baking control Filling and finishing technique
 s Class Includes What you'll learn exactly 01 Fraisier 02 Caramel 100% 03 
 Hazelnut 100% 04 Black Forest Local & International Experience with Chef M
 ohammad Bazzi 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 way. In my classes\, you’ll explore modern French pastry\, fr
 esh bakery\, and chocolate fillings\, all with a focus on bold ideas and r
 eal technique. I’m excited to help you grow\, experiment\, and find your
  own style as a pastry chef. Mohammad Bazzi ABA Chef Previous Next
DTSTAMP:20260924T211509Z
LOCATION:Bano Trading Co SAL\, Bano Puratos Bldg\, Facing Carrefour - Main 
 Road\, Bchamoun 01\, Lebanon
SUMMARY:French Pastry
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-460/register">French Pastry</a>\nStudents will learnVie
 nnoiserie dough preparation Lamination techniques Single and double folds 
 Shaping different viennoiseries Proofing and baking control Filling and fi
 nishing techniques Class Includes What you'll learn exactly 01 Fraisier 02
  Caramel 100% 03 Hazelnut 100% 04 Black Forest Local & International Exper
 ience with Chef Mohammad Bazzi With over 17 years of experience in pastry 
 and chocolate\, I’m here to share my passion\, creativity\, and everythi
 ng I’ve learned along the way. In my classes\, you’ll explore modern F
 rench pastry\, fresh bakery\, and chocolate fillings\, all with a focus on
  bold ideas and real technique. I’m excited to help you grow\, experimen
 t\, and find your own style as a pastry chef. Mohammad Bazzi ABA Chef Prev
 ious Next
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