The Sassy team got up to some whisky business as they mixed and kneaded their way through scones
Algebra is great and all, but there are certain things I never learned in school: how to manage money, how to drive and how to cook. I don’t intend to be the next Gordon Ramsay, but it would be nice to be able to rustle up something more than a bowl of spaghetti with sauce from a nondescript jar. So when the time came for Elly and me to organise our monthly(ish) Sassy social, we figured we’d take the team to learn a new skill – for entirely selfish reasons, of course.
The Mixing Bowl is a baking studio in Sheung Wan with classes run by Victor Lo and his team. Having moved from its Hollywood Road location, the new space is gorgeously bright and airy; you’ll feel as if you’ve stepped straight onto a Pinterest board. If you’re curious about cakes, cookies and confectioners sugar, this is the place to go. It’s here you’ll learn how to make Hong Kong delights, such as the famous custardy egg tart and the sweetest local treat, the pineapple bun, as well as artisanal breads and beyond.
Elly and I arranged a scone-baking class for the Sassy girls one weekday afternoon. Simple enough to encourage the non-bakers on the team (me!) to – literally – get stuck in rubbing butter into flour, but, we’d also produced the most divine snack to enjoy with a cup of tea after our efforts in the kitchen.
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In a two-hour time period, we mixed, kneaded and cut out scones to pop in the oven under the guidance of Victor, who did an excellent job of showing us the ropes and demonstrating each step. Who knew scones are so easy to make, and quick to come out of the oven?
The Sassy girls work tirelessly at our computers all day, and this was a wonderful way to step away from our screens for a few hours, and spend the afternoon doing something creative with people outside of our immediate teams.
Now, excuse me, I must stop typing and go back to kneading…