March 24, 2017 I recently took up the extremely delicious task of mixing doughnut dough and frying the lovely, puffy and fluffy balls of sugary despair. I will let you all know that my escapades have proved fruitful and even the rounding and shaping of the cinnamon-roll-like dough seems a breeze anymore. Spicing things up... Continue Reading →

Adv. Bread/Pastry – Day 30

March 13, 2017 This is finals week and the last week of college for me until coming back in the spring for Graduation! Today I was working on all components for my final plated dessert on Tuesday at 10:15. I made a Blueberry Lavender Mousse with Cardamom Mascarpone Cream and Cinnamon Granola. It is garnished... Continue Reading →

Adv. Bread/Pastry – Day 29

March 9, 2017 Marvelous wonders coming to life within the confines of our small bakery in the Skagit Valley...Garnishes for Brigid Collin's ten cakes were finished today and all that is needed tomorrow is to have them accompany their specified cakes. Success will be ours, Kayla! *coughs and calms herself from being excited at rocking-out... Continue Reading →

Adv. Bread/Pastry – Day 28

March 8, 2017 SOOO happy that Kayla is feeling better and got the gumption to come into school today, I really missed her and appreciated her help with planning decorations on 10 different cakes for Thursday and Friday. I like how calming and slow this week is since it is the end of the quarter.... Continue Reading →

Adv. Bread/Pastry – Day 27

March 7, 2017 Another day without Kayla, but I can manage since it is the end of the quarter and there isn't much left to do but plan for finals. Oh!! I got offered to work an event on Orcas Island (my hometown!) this Friday; I guess it is another President's meeting like the one... Continue Reading →

Adv. Bread/Pastry – Day 26

March 6, 2017 Monday again and the feeling never stops when you wake up and think it will be the craziest day in the quarter. Although I had quite the change of heart when I found out that the cafe wasn't opening since a dispute last week left the 180's class with only three students.... Continue Reading →

Adv. Bread/Pastry – Day 25

March 1, 2017 Friday Harbor here we come! Everything was set for today; mini tiramisus were made for a luncheon, our pithiviers were ready and our ice cream stood in the freezer ready for action, and the perfect chocolate semifreddo also looked ready for consumption in the same spot. Garnishments were made for all desserts... Continue Reading →

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