Learn from Paolo Wong at The Bailiwick Academy.
Paolo Wong's journey into artisanal bread making is a testament to how passion can evolve into mastery. As the co-founder of Bean and Barley, a specialty coffee solutions company established in 2015, Paolo's entrepreneurial spirit and dedication to craft naturally led him to explore the art of bread making. Together with his wife Dane, Paolo started W Bakehouse from their home kitchen, perfecting their sourdough recipes through countless trials and experiments. What began as small-batch orders has now grown into a respected bakery in Mandaluyong. At W Bakehouse, Paolo has developed a loyal following for his slow-fermented premium breads, particularly his sourdough variations that include classic country loaves, multigrain, and creative combinations like cranberry walnut and cheese-infused varieties. Each loaf showcases his meticulous attention to detail and mastery of fermentation techniques. Paolo's teaching approach combines technical precision with practical application. He breaks down complex baking processes into understandable steps, making artisanal bread making accessible to bakers of all skill levels. His teaching philosophy emphasizes understanding the science behind sourdough while mastering the hands-on techniques essential for consistent results. Now, as an instructor at The Bailiwick Academy, Paolo brings his expertise and systematic approach to aspiring bakers, sharing the secrets behind his perfectly crafted loaves and helping them master the art of sourdough.