Adv. Bread/Pastry – Day 31

March 14, 2017 The LAST day of baking and cooking and college; all of it!!! I am ecstatic and deeply sad at the same time because SVC has been like a home to me these past two years. I am thanking all of my Chefs here at the school for giving me such an awesome…

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…

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…

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….

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…

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….

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…