In Baking and Pastry Arts 1 we had the opportunity to make Onion Rolls and  Herbed French Bread for the dining room as well as for ourselves. With only 8 students in class we all hustled and stayed focused to get the job done. All the breads came out wonderful and on time to be served. Some of the trigger ingredients were: gluten, soy, eggs, onions, poppy seeds and Parmesan cheese. During the bread process we were also in charge of making 4 Vanilla Genoise’s which is also known as a sponge cake for our upcoming Final practical. If I were to own my own bakery I would definitely have these two breads there due to the fact that they would go good with a nice Italian dish. My favorite item made was the onion rolls because of my love for them. All in all, this production day went very smooth and I was proud of all the hard work that was put in and the products we made.

Student sifting dry ingredients (besides sugar) for the Vanilla Genoise

Herbed French Bread prepped for baking after being in the proof box.

Onion Rolls in the oven

ONION ROLLS

HERBED FRENCH BREAD