入嚟長洲學整酸種麵包，認識天然酵母；無論係個人報名、約朋友私人包班，定係機構團體合作，都可以搵到啱你嘅基礎班同進階課程，一齊喺長洲過一個愉快又寧靜嘅發酵假期。
Come over to Cheung Chau to learn sourdough baking and get to know natural yeast. Whether you join as an individual, put together a private group with friends, or collaborate as an organisation, you can choose from foundational and advanced classes that suit you, and enjoy a relaxing, nourishing getaway on the island.
WORLDWIDE
在長洲的日子，時間像海浪一樣，一波一波慢慢推過來。哨牙坊的 SOURCLASS，就是從這樣的節奏裡生出來的——不是為了教人變成專業麵包師，而是單純想分享那份揉麵團時的安靜喜悅. 2018年起用島上的水果養酵母，烤麵包烤到現在
For individuals and friends, we irregularly offer public classes.
Private group bookings with custom content, where you can play with flour alongside your familiar group in Cheung Chau's slow rhythm.
Collaboration with institutions and organizations, exploring food and community connections through baking, along with education and sustainable development.
個人與朋友，不定期推出公開班。
私人包團，自訂內容，和熟悉的一群在長洲慢節奏中玩轉麵粉。
機構及組織合作，透過烘焙探索糧食與社區連結, 教育及可持續發展。
WORLDWIDE
沒有嚴格的課程表，班開唔開看有幾多人想來。常見的有三種形式：
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短短兩小時的「酵母與發酵輕食講」，一邊聊水果怎麼養酵母、一邊試克菲爾乳酪、橄欖油浸料、果醬，邊食邊玩，像朋友聚會多過上堂。
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五小時的半日工作坊，大家從頭揉一條天然酵母酸種麵包，帶走自己親手做的成果，回家聞到那股熟悉的酸香，就想起長洲那天下午。
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兩日制的量產班，14–16小時，比較辛苦，但也最滿足——一次做多款發酵食物，學會怎麼屯糧、怎麼分享，感覺像老祖宗一樣，用雙手留住季節的味道。
Facebook睇UPDATE 文章及資訊，
IG 睇吓照片集，
WhatsApp俾我電話，
Google map 睇返啲人玩得幾開心。
Email有表，填咗我就搵你。
學 LEARN
學習古老的發酵方法和食物保存技巧，了解發酵對身體的影響，認識麵包的歷史，以及東西方氣候對製作的差異。
Learn ancient fermentation and food preservation techniques, how fermentation affects the body, the history of bread, and how East-West climate differences impact baking.
玩 PLAY
學員將麵團進行現場製作，試吓分割、整形同加餡料，睇吓麵包入焗爐前最後發酵的過程。
Participants work with dough on-site, trying dividing, shaping, and adding fillings, and seeing the final proofing before baking.
食 EAT
導師同學員一齊整嘢食，學習如何將冷藏麵包轉化成為餐枱上的美食，配自家製醬料同香料浸橄欖油。
The instructor and participants prepare food together, learning how to turn refrigerated bread into a tasty table dish, paired with homemade sauces and herb-infused olive oil.
拎 TAKE
學員可帶返新鮮出爐的麵包、哨牙種天然酵母同醬料，另有 QR Code 網頁連結提供發酵同麵包的短片同資料。
Participants take home freshly baked bread, natural sourdough starter, and sauces, plus a QR Code link to videos and info on fermentation and bread.
哨牙刀工作室是一個約 350 呎的小島廚房式空間，小班麵包體驗、酵母實驗及食譜研發而設。以細緻慢活節奏，連結雙手、食物與人之間的關係。
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約 350 呎個人廚房式工作室，位於長洲小島。
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適合 4–6 人一同和麵、整形，進行小班動手實作。
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室內可容納約 10–12 人進行示範、分享及座談。
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戶外座位區可再安排約 4–8 人試食、聊天、小組討論。
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設有洗手間、簡單飲品及小食，旁邊街坊小店提供啤酒及汽水。
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適合工作坊、團隊退修、社區活動，以及結合飲食、身心健康與生活美學的體驗。
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Studio is a cosy 350 ft² island kitchen space designed for small bread classes, yeast experiments, and recipe development.
With a slow, attentive pace, it connects hands, food, and people. -
The 350 ft² home-style studio is located on Cheung Chau island.
It is suitable for 4–6 people to knead and shape dough together in a hands-on class, and can host around 10–12 people indoors for demos, sharing, and talks. -
An outdoor seating area can accommodate another 4–8 people for tasting, conversation, or small-group discussion.
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Facilities include a washroom, simple drinks and snacks, and next-door local shops offering beer and soft drinks.
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The venue is ideal for workshops, team retreats, community events, and experiences that weave together food, wellbeing, and everyday aesthetics.
我們預備了兩個層次的課程讓大家參加：基礎班與進階班。
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基礎班 Basic Class
按報名需求開班，延續過去三年的固定內容與節奏，適合第一次接觸天然酵母、想輕鬆入門的朋友。 -
進階班 Advanced Class
每月設計不同主題，用來啟發、實驗和分享。所有進階課程都需要曾參加過 sourdough／天然酵母活動，或已具備相關經驗。
We offer two levels of classes for individual enrollment: Basic and Advanced.Basic ClassRuns on demand, continuing the core format we have refined over the past three years. Perfect for anyone new to natural yeast who wants a gentle, relaxed introduction.
Advanced ClassFeatures a different theme every month, designed for inspiration, experimentation and sharing. All advanced classes require prior participation in our sourdough / natural yeast activities, or equivalent experience.
已開班 CLASS AVAILABLE
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1,250 Hong Kong dollars
