12Apr2026(Sun) Bear's Levain & Sourdough Bread by TW Chef Vincent Hsiung (熊俊傑師傅)

Bear's Levain & Sourdough Bread by TW Chef Vincent Hsiung (熊俊傑師傅)

Date : 12 Apr 2026 (Sun)
Time : 9:00am - 5:00pm
Course Method : Interactive demonstration & hands-on class
Venue : Blk 213 Henderson Road, #03-07, Singapore 159553

Class Menu :

• Caramelized Brown Sugar & Longan Sourdough Bread
  Featuring caramelized brown sugar and dried longan for a fragrant, slightly smoky sweetness.
  香煎黑糖桂圓酸種麵包
  以黑糖與桂圓為主角，香氣馥郁、甜中帶著淡淡焦香。
  
  
• Salted Egg Yolk & Garlic Sourdough Baguette
  A fusion-style baguette combining creamy salted egg yolk with aromatic garlic for a bold savoury flavor.
  金莎鹹蛋黃香蒜酸種法國
  中西融合風味，濃郁鹹蛋黃搭配香蒜，鹹香迷人、層次豐富。
  
  
• High-Hydration Tartary Buckwheat Sourdough Baguette
  Made with Tartary buckwheat and high hydration for an open crumb and rich, nutty depth.
  高水量苦蕎酸種法國麵包
  採高水量與苦蕎粉製作，麵體輕盈、孔洞豐富，帶有深層堅果香。

• Natural Levain Starter Premium Chocolate Loaf
  A soft and indulgent loaf made with natural levain starter and rich premium chocolate.
  魯邦種極上巧克力吐司
  以天然魯邦種發酵，結合巧克力的風味，柔軟濕潤、香氣濃郁。
  
  
• Natural Levain Starter Soft 7-Day Toast Bread
  A naturally leavened toast bread known for its silky texture and long-lasting softness.
  魯邦種軟七天吐司
  以天然魯邦種發酵的吐司，質地細膩柔軟，保濕度與口感可持續七天。

Chef's Background : 

The high level of Taiwan's bakery industry is gaining increasing international popularity. However, among the many master bakers, Chef Vincent Hsiung is also one of the leaders.

He not only won the runner-up in the "2016 UniBread Baking King Bread Competition", he is also a well-known baker in the Taiwan baking industry. It not only occupies a place in Taiwan, but also wins praise from many bakery owners and chefs in China.

In addition to giving technical guidance to many bakeries, Chef Vincent Hsiung also conducted classes in Taiwan/China/Singapore/HongKong..., which was deeply loved by many students. Chef Vincent Hsiung is full of enthusiasm for baking, and treats the work as a kind of art. He constantly requires and hones himself in technology, and his careful work attitude and persistence can be felt in his works.

Published【熊的麵包 I】in 2018 &【熊的麵包 II】in 2020.

https://singapore.kinokuniya.com/products?is_searching=true&keywords=%E7%86%8A%E4%BF%8A%E5%82%91&taxon=3

/ Working Experience /
New York Flushing Bakery - Consultor
Hong Kong Kowloon Bakery - Consultor
Taiwan Taichung Pao Chuan Food Company - Chef of FongYuan Outlet
Taiwan Taichung 小豆パンほんと紅豆麵包 Bakery - Chef
Taiwan East Rich Foods Co., Ltd. - Technical Chef
China Xiamen Kanpeila Trading Co.,Ltd. - Technical Chef
Taiwan Wei Bo International Trade Co., Ltd. - Technical Director
Worldwide Professional Baking Teacher

熊俊傑師傅 

　　紐約法拉盛知名麵包店-技術顧問
　　香港九龍知名麵包店-技術顧問

　　健康烘焙達人PK賽-吐司組媒體金選獎
　　德麥大理石烘焙大賽-最佳人氣獎
　　加州葡萄乾烘焙大賽-台式麵包組銀牌
　　加州乳酪烘焙大賽-台式麵包組銅牌
　　第一屆統一烘焙王大賽-優勝
　　第二屆統一烘焙王大賽-準決賽銀牌
　　第二屆統一烘焙王大賽-決賽優勝
　　2016里昂杯世界大賽-台灣區選拔賽優勝

　　曾任寶泉食品有線公司-豐原店駐店主廚
　　曾任紅豆麵包-中正店駐店主廚
　　曾任東聚國際食品有限公司-專業技師
　　現任廈門坎培拉-專業技師
　　現任台灣瑋柏國際食品貿易有限公司-技術總監
　　現任海內外各大烘焙材料行教室-專業授課教師  

Class Type : 
Maximum of 16 participants.
The class will be conducted in Mandarin, and the English recipes provided.
Demonstration by Chef & participants followed by hands-on session.