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This masterclass will dive deep into the theory and fermentation control of high-hydration dough—revealing the secrets to balancing exquisite flavor with stable, large-scale production consistency.

📌 Friendly reminder for all registered chefs and bakers:

• 🕒 09:30 AM — Check-in opens

• 🕙 10:00 AM — Class begins promptly. Please arrive early to complete check-in.

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📍 Aug 04 — Taipei ｜ Qiao Shun

📍 Aug 06 — Taichung ｜ Qiao Shun

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✨ Here’s an exclusive sneak peek behind the scenes before class begins!