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baking the grade

Monday, December 01, 2008. A second life for a blog. It has been quite a long time since I last posted to this site. About a year and a half ago when I last posted I had just started my first professional job as a baker and my new life took a lot of adjusting. The schedule, starting work at 4:30am, was the most difficult part, and left me with little inspiration for blogging. Wednesday, June 13, 2007. I Have a Job! This past weekend I had a stage at Tartine Bakery and was offered a job! For the past 8 ye...

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baking the grade | bakingthegrade.blogspot.com Reviews

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Monday, December 01, 2008. A second life for a blog. It has been quite a long time since I last posted to this site. About a year and a half ago when I last posted I had just started my first professional job as a baker and my new life took a lot of adjusting. The schedule, starting work at 4:30am, was the most difficult part, and left me with little inspiration for blogging. Wednesday, June 13, 2007. I Have a Job! This past weekend I had a stage at Tartine Bakery and was offered a job! For the past 8 ye...

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2 alison

3 1 comment

4 for more details

5 4 comments

6 thank you terry

7 sugar sugar

8 edible art

9 walrus

10 duck

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baking the grade | bakingthegrade.blogspot.com Reviews

https://bakingthegrade.blogspot.com

Monday, December 01, 2008. A second life for a blog. It has been quite a long time since I last posted to this site. About a year and a half ago when I last posted I had just started my first professional job as a baker and my new life took a lot of adjusting. The schedule, starting work at 4:30am, was the most difficult part, and left me with little inspiration for blogging. Wednesday, June 13, 2007. I Have a Job! This past weekend I had a stage at Tartine Bakery and was offered a job! For the past 8 ye...

INTERNAL PAGES

bakingthegrade.blogspot.com

1

baking the grade: April 2007

http://bakingthegrade.blogspot.com/2007_04_01_archive.html

Saturday, April 28, 2007. Only Practice Makes Perfect. Not every week or every day can be full of success stories, and this was one humbling week! Although these Classic Nepolians were edible and quite tasty by several accounts (I didn't try it). The main issue with this one was my strategy in assembly- not a good one. The photo collage shows (clockwise) the puff pastry dough before going into the oven, assembling the layers, layers before glazing the top, finished and ready to eat! There are an amazing ...

2

baking the grade: Edible Art

http://bakingthegrade.blogspot.com/2007/06/edible-art.html

Thursday, June 07, 2007. I had so much fun making the marzipan characters we had to make for our marzipan modeling assignment. These character that I made were based off of those in the book Marzipan Animals by Fredy Eggenschwiler. Which I like because it has some of the more modern. Designs and I would love to own, but is impossible to find in the US! There is so much potential for these characters, which could be sold individually. Wrapped in plastic bags- they do taste really good, but I love marzipan!

3

baking the grade: December 2008

http://bakingthegrade.blogspot.com/2008_12_01_archive.html

Monday, December 01, 2008. A second life for a blog. It has been quite a long time since I last posted to this site. About a year and a half ago when I last posted I had just started my first professional job as a baker and my new life took a lot of adjusting. The schedule, starting work at 4:30am, was the most difficult part, and left me with little inspiration for blogging. Subscribe to: Posts (Atom). Terry and Alison in Peru. View my complete profile.

4

baking the grade: Recchiuti Chocolates

http://bakingthegrade.blogspot.com/2007/05/recchiuti-chocolates.html

Thursday, May 17, 2007. Chocolates was an easy choice for my first visit to a Chocolatier. Chocolate to make their chocolates, the chocolate we use in class. I purchased four chocolates and three fruit jellies (below) and they were packaged together in a small box with tissue and a sticker to seal the box. Rose Caramel (in a white chocolate shell), Cardamom Nougat, Fleur de. Caramel, although it was very small (less than 1" square). It was very pretty with the white swirls and, more importantly, the ...

5

baking the grade: January 2007

http://bakingthegrade.blogspot.com/2007_01_01_archive.html

Tuesday, January 30, 2007. The ovens are full. Indeed the ovens are full and yielding lots of good, fresh bread! Above are baguettes baking in a rotating rack oven, which produces very even baking as it rotates the product as it bakes. We use these in baking most of our breads. Another of the projects was Soft Pretzels, which were fun to make, but not my favorite as they were. Too chewy, likely a result of over-working the dough. Wednesday, January 17, 2007. It takes the cake. The second layer is marzipa...

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baking the grade

Monday, December 01, 2008. A second life for a blog. It has been quite a long time since I last posted to this site. About a year and a half ago when I last posted I had just started my first professional job as a baker and my new life took a lot of adjusting. The schedule, starting work at 4:30am, was the most difficult part, and left me with little inspiration for blogging. Wednesday, June 13, 2007. I Have a Job! This past weekend I had a stage at Tartine Bakery and was offered a job! For the past 8 ye...

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