Hello again! Still baking mini things over here. (Well…I was…. when I started this post a week ago) Petit fours, week 2 and exam week are DONE-ZO, and that means

This week we started petit fours! (little bite-sized desserts, literally translated to “little oven”) We started the week preparing a bunch of different doughs we’ll need over the course of the 2-week unit. All the doughs were

For the most part, this week we practiced a lot of the same recipes as last week, but shaped differently. So I don’t really have too much news to share. Guess that just means lots

Last I left you, strangers were eating my tarts at Starbucks. Since then, I had a relatively uneventful week of exams (I guess that’s good for exams, right?) that included making ice cream/ice cream cake, tarts, sugar candies, and plated desserts. I messed up

This week, my class had the pleasure of spending a few days with Chef Jonathan Dendauw. Originally from Belgium, Chef Jonathan has also lived in France for many years and the US. His true craftsmanship lies in artisan bread baking, but we channeled his expertise this week for tarts. We started the week learning how… Read More Tarts

If you’ve ever walked down the candy aisle with me, you know that my favorite candy in the world is sour-coated gummy ANYTHING. I could crush a bag of Trolli Sour Brite gummy worms, Sour Patch Kids, sour gummy bears, sour gummy

So for the past two weeks, we’ve basically been learning how to arrange components of a dessert onto a plate to make them look pretty, like what you would receive ordering a dessert at a nice restaurant. We talked about plate size, shape, and color, and how that interacts