Book by 15 April 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, …
Chef Grilo’s Signature Scottish Loaf with Beef Fat
Tender, moist, soft bread made of beef fat and topped with a “persillade” made of parsley, olive oil, garlic and parmesan.
Bone Marrow and Beef Stew Pie
A sweet beef fat crust pie filled with a rich beef ribs stew and bone marrow. This will be a stunning pie!
The Most Delicious Paris Brest
Choux puff dough with crumble, hazelnut and almond cream and praline sauce.
Delicious Classic Pissaladiere
Traditional South of France style pie with onion compote, black olives, anchovies on a crispy puff!
Suitable for Beginner/Intermediate/Advanced Levels
Maximum of 20 participants
CHEF CHRISTOPHE GRILO
View Chef Christophe Grilo‘s Bio Here
Chef will demonstrate all recipes and all participants will sample demo items on site. Self collection for zoom participants.
