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.
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
In Cheung Chau, time moves like the waves, rolling in slowly one after another. In that rhythm, Cheung Chau sourdough was born—not to train professional bakers, but simply to share the quiet joy of working a piece of dough by hand. Since 2018 I’ve been feeding yeast and baking bread here ever since
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.
基礎班
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
每月設計不同主題，用來啟發、實驗和分享。
Basic Class Runs 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 Class Features a different theme every month, designed for inspiration, experimentation and sharing.
已開班 CLASS AVAILABLE
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。
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.