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…

Adv. Bread/Pastry – Day 24

February 28, 2017 Tight schedule and a lot to accomplish before packing up for Friday Harbor on Wednesday for an event with the Skagit Valley Brewery, culinary schools of the northwest, and the agriculture community. Most main items for this week have been made in the dessert department, but there were a few things such…

Adv. Bread/Pastry – Day 24

February 27 2017 All about the Tiramisu this week! So flipping exciting because this is one of my all time favorite things to eat, but have never actually made it until today (and it wasn’t the traditional version either). We chose 8″ ring molds to layer our Tiramisu in instead of doing the square assembly…

Adv. Bread/Pastry – Day 23

February 23, 2017 Bread, bread and more bread. This sourdough recipe had a 68% moisture level and to be quite honest it seemed more like 75% because of the consistency of the dough. I added more flour to it while folding and while shaping into oblong loaves, but it still seemed quite sticky probably due…

Adv. Bread/Pastry – Day 22

February 22, 2017 Falling asleep earlier than the night before doesn’t necessarily guarantee you beneficial hours of true rest. Hence the way I felt when dragging my body from bed at 6:30 and yearned very much to rest my head onto that fluffy pillow once more. Sadly I had not the luxury nor the time…

Adv. Bread/Pastry – Day 21

February 21, 2017 The instant I stepped into the bakery, the unexpected happened: One of our chefs has the flu and had to leave as soon as she got there but at least our sous chef is back and was able to fill in somewhat. We were told that today would be a shorter day…

Adv. Bread/Pastry – Day 20

February 16, 2017 Now, pouring out of bed at 6:30 in the morning might be easy for some; for me it is an exercise in futility sometimes to wake my brain up after 9 hours of sleep. I skid into the bakery around 7:15 and immediately thought “coffee” only realizing too late that the coffee…

Adv. Bread/Pastry – Day 19

February 15, 2015 Very exhausting but productive day as our lychee macarons with key lime ginger buttercream were assembled, the almond croissants were baked and powdered sugared, and our brioche were soaked in orange simple syrup and filled with pastry cream then wrapped in Swiss meringue and blow-torched. We also were given cherry cream cakes…

Adv. Bread/Pastry – Day 18

February 14, 2017 Happy Valentine’s Day everyone! Today was going to be crazy I just felt it, but at least I wasn’t in a downer mood like yesterday since I was fatigued and running on 5 hours of sleep. Don’t be around me when I haven’t slept any because I get mean and none too…

Ad. Bread/Pastry – Day 17

February 13, 2017 Containing my excitement ¬†was all to easy a feat as this poor girl who had been traveling since 12:30 the night before finally got up from bed at 6:50 this morning. Strange and unexplainable things befall me when adequate rest is not granted but terribly wished for every night. I came schlumping…

Adv. Bread/Pastry – Day 16

February 9, 2017 The most amazing place in the culinary world is right here in the skagit valley. The bread lab, originally based in Vermont, has an establishment out by the Port of Skagit airport off of highway 20. The place is full of foodies and grain scientists alike who work with local and worldwide…

Adv. Breads/Pastry – Day 15

February 8, 2017 It has literally snowed more at the beginning of this year then it has in the past three years combined. It was a blizzard outside of the bakery windows this afternoon and everyone stared astonishingly at the large flakes — snow was a foreign concept apparently. But seriously, it is nice to…