Adv. Bread/Pastry – Day 12

January 31, 2017 Yet another day of staying in bed and having my body ache from misuse…. I am such a baby, I know, but I am such a terrible patient and I hate being away from the bakery and the people I get to see everyday. It does seem to be a better day,…

Adv. Bread/Pastry – Day 11

January 30, 2017 Sadly, the weekend and the start of a new week in the bakery has begun with my throat super sore and slightly bleeding, and from the massive amount of coughing that has been wracking my body late at night. I have had measely hours of decent rest and I think about all…

Adv. Bread/Pastry – Day 10

January 26, 2017 While my full schedule for the day commenced, financier batter was being made and ready to bake off. They would then get smeared with chocolate fudge sauce and crusted with toasted hazelnuts. Our cherry claufotis almond tart shells had been blind baked the day before and left to rest on the cooling…

Adv. Bread/Pastry – Day 9

January 25, 2017 Why don’t we just take a special moment out of our busy-as-heck lives and marvel at the scrumptious pictures before us? Let me just tell each and every one of you who are reading this sentence right now that all bread that gets baked by Kayla and I is amazing. Especially with…

Adv. Bread/Pastry – Day 8

January 24, 2017 Ever since I delved into the world of yeast and bread, I thought I knew how to mix the ingredients, shape that voluptuous mass of flour, water, yeast and salt, and bake in a hot oven. Well, this quarter has given me insight on how to bake bread the correct way and…

Adv. Bread/Pastry – Day 7

January 23, 2017 A somewhat slower week is expected with bread and some buffet dessert planned for Thursday. We are going with a northwestern theme on the desserts, this includes Cherry Claufotis, Lavender Panicotta with a Blackberry Compote (we decided not to use marionberries), and Orange Financiers. On top of these delicious desserts that we have…

Adv. Bread/Pastry – Day 6

January 19, 2016 So much to do so little time was not the thought running through my head when I walked into class today and pulled my multi grain, honey wheat, and cinnamon roll dough from the refrigerator to continue fermenting. Our prep list was quite small at 7:30, but somehow the measly two or three…

Adv. Bread/Pastry – Day 5

January 18, 2017 It is utterly unacceptable for me to open my eyes at 6:00 am and fail to leave bed until 6:55 am for school. I’ve turned into a grizzly bear; sleep in, be lazy, relish the thought of 10 credits being the maximum work load…Sometimes I shock myself, really, because even though I am this…

Adv. Bread/Pastry – Day 4

January 17, 2017 When that reoccurring feeling of an overwhelming schedule hits you on a holiday weekend and you realize that you have accomplished nothing but relaxing your soul from everyday life…I swear it was a double-edged sword. The moment you get an important email relaying the plans of the next week, your heart just…

Adv. Bread/Pastry – Day 3

January 11, 2017 The bid day arrived and I strolled into the bakery at 7:15 as usual. The first year students would be filling the cream puffs with a lemon filling while Kayla and I worked on our pan rustic bread and preparing it for baking. We baked it with steam for the first ten…

Adv. Bread/Pastry – Day 2

January 10, 2017 I arrived at school earlier than planned today and there was nobody there. I was a little surprised to see Kayla arrive before me, but we had a chance to go grab coffee before getting started in the bakery. Once opened, we immediately went to feeding our sourdough and mixing our poolish…

Adv. Bread/Pastry – Day 1

January 9, 2017 Back to the old grind but starting out this quarter in the bakery instead of the kitchen. My last quarter will be filled with breads, pastries, and new flavorful desserts and confections. As organization goes, I was emailed a copy of the weekly menu detailing how the next couple of days were…