BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Spoonful - ECPv5.14.1//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-WR-CALNAME:Spoonful
X-ORIGINAL-URL:https://spoonful.sg
X-WR-CALDESC:Events for Spoonful
BEGIN:VTIMEZONE
TZID:Asia/Singapore
BEGIN:STANDARD
TZOFFSETFROM:+0800
TZOFFSETTO:+0800
TZNAME:+08
DTSTART:20180101T000000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;TZID=Asia/Singapore:20180414T140000
DTEND;TZID=Asia/Singapore:20180414T163000
DTSTAMP:20260425T103957
CREATED:20180227T003324Z
LAST-MODIFIED:20180411T154716Z
UID:5052-1523714400-1523723400@spoonful.sg
SUMMARY:Donuts and Belgian Liege Waffles Class
DESCRIPTION:This class will be conducted in Japanese only this day\, for the English class\, please contact at info@alchemist.sg  \nAbout The Class \nHave you tried freshly fried doughnuts? Freshly fried donuts are many times more delicious! This time\, let’s make some fluffy donuts & Belgian Liege waffles using a yeast dough\, together! And we’ll prepare a variety of toppings to finish off our donuts!    Menu  \n\nDonuts (2 Plain & 2 Chocolate flavour)\nBelgian Liege Waffles (2 Plain & 2 Chocolate flavour)\nToppings: Almond on Chocolate\, Vanilla & Cinnamon Sugar & Honey Lemon Glaze.\n\n  \nClass Format / ProgrammeHands on \nWhat’s included in the ticket fee?Class fee\, ingredients\, apron on loan\, & recipe.  \nTakeaways: 8 pieces of plain donuts / waffle dough made in class\, for you to bake at home. \n  \nRemarksPlease bring along the following: 1 x container box (about 700ml) to bring the bread dough back home\, 1 x ice pack and a cooler bag to keep the dough cool. 1 x  container or ziploc bag to bring the bread home. Sweater or jacket as the studio may be cold. \nFor hygiene purposes\, please remove rings and bracelets during the classes. For a space for children\, please enquire at info@alchemist.sg \n  \nAbout Culinary Instructor Madame Simon \nMdme Eiko Simon\n  \n  \n  \n  \n  \n  \n  \n  \n  \n  \nSpoonful’s culinary Instructor Madame Eiko Simon lived in Paris for more than 10 years and mastered her skills at several culinary schools including Boulangerie (Baker shop in French). Armed with her very own home-made French cuisine recipes which was passed down by her mother-in-law\, she now stays in Singapore with her French husband and works as a culinary instructor cum event coordinator at Spoonful. Cooking certification: Ryo-ken (Tokyo 2014) Master Chef Techniques\, La Cuisine des Chefs (Paris 2013-4) French-bread making\, MAISON LANDEMAINE (Paris 2015) Ecole de Boulangerie EBP (Paris 2014) \n  \nTERMS & CONDITIONS APPLY \n 
URL:https://spoonful.sg/event/donutswaffles/
LOCATION:Origins of Food\, One Farrer Hotel & Spa\, 1 FARRER PARK STATION ROAD SINGAPORE 217562 (FARRER PARK MRT EXIT C / NEXT TO TAXI STAND)\, Singapore\, 217562\, Singapore
CATEGORIES:Featured Spoonful Workshop Events,Spoonful Workshops
ATTACH;FMTTYPE=image/jpeg:https://spoonful.sg/wp-content/uploads/2018/02/mini_brighter_IMG_7741.jpg
END:VEVENT
END:VCALENDAR