Just enter your email to get all the latest offers


Chef Grilo’s Last Master Class: The Art of Sourdough, Ciabatta and Brioche

2 April 2022 (Sat), 1pm - 5pm

$263.99 $239.99


Already 14 persons shown interest.

SKU: N/A Categories: ,

Book by 25 March 2022 to enjoy 10% early bird discount!


Founder of artisan bakery, BAO (Bakery Artisan Original), Christophe was previously at Spoon by Alain Ducasse at Intercontinental Hong Kong before he came to Singapore as executive pastry chef at the beloved now-shuttered Canelé patisserie, under Les Amis group. Christophe has worked at numerous Michelin-starred restaurants in France, United States and Asia. 


BAO incorporates highly-prized European techniques and supplies more than 8,000 exceptional  artisan breads daily to established hotels and restaurants (2-michelin-starred, Odette). Come join us to learn the most incredible pastry from remarkably talented yet humble Chef Christophe!


With heavy heart, we would like to announce that Chef Grilo will be leaving Singapore to pursue other interest. Therefore, this will be Chef Grilo’s last class with My Turn To Host. We wish him all the best in his future endeavour. Until next time Chef, …


The Ultimate Sourdough with 12 Years Liquid Levain

Every participant will be receiving this robust 12 years liquid levain which Chef Grilo has been using to create wonderful sourdoughs at his Bakery Artisan Original bakery that supplies to Michelin-starred restaurants in Singapore.


Chef will be showing you all the techniques to create a beautiful and delicious sourdough with perfect crust. The sourdough will be baked inside Dutch oven, using t65 bread flour from France and rye flour to bring some acidity. The entire process will take about 4 hours to make and final proofing will be 18 hours in cold process inside the fridge with a bread basket. Come join us to learn about the art of sourdough making at home!


Delicious Garlic and Plain Ciabatta

This wonderful ciabatta is made with bread flour and a poolish starter to develop a nice, creamy and light texture and light. The main ingredient to create a delicious Ciabatta is a good extra virgin olive oil. The process will take about 3 hours to prepare. To bring extra flavour, Chef will be adding some wholemeal flour as well.


Chef will be showing you to create both plain Ciabatta and Garlic Ciabatta.


Wonderful Berry Brioche with Homemade 3 Berries Jam

Chef will be doing a traditional brioche dough, topped with a red crumble like the signature one at Paris Avenue Montaigne. The delicious brioche will be filled with homemade berries jam which contain strawberries, raspberries and blueberries.


Suitable for Beginner/Intermediate/Advanced Levels


Maximum of 20 participants



View Chef Christophe Grilo‘s Bio Here


Chef will demonstrate all recipes. All demo-items will be taken away, strictly no sampling in class.





Terms and Conditions


Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

2 April 2022 (Sat), 1pm – 5pm


There are no reviews yet.

Be the first to review “Chef Grilo’s Last Master Class: The Art of Sourdough, Ciabatta and Brioche”

Your email address will not be published. Required fields are marked *