While visiting both bakeries, “Pain d’Epices” and “Poseidon Bakery” I had the great experience to explore flavors I never tried before. While one bakery was from France, the other was from Greek. Although they sale similar products, their themes and flavors totally differ. The products differences could be told by eye sight. However, as an overall perspective, both of the bakeries, were great with their services and products.
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.
Today we had the pleasure of learning the steps of making danish dough using the modified straight dough. We also prepared an assortment of breads and rolls. We made Whole Wheat Boules, and Assorted soft rolls- Club, Butterflake, Cloverleaf. The class was also shown how to decorate a cake, which we had the opportunity to practice our decorating skill.
The Napoleon is a pastry made of many layers of puff pastry with filling alternating the layers. It can be eaten as a dessert, or even as a decadent meal. As a French pastry it is called mille-feuille, and it is filled with whipped cream, and pastry cream. The topping may be simply powdered sugar, or a layer of fondant, often with strings of chocolate drawn into a chevron design. I had the pleasure of visiting two prominent bakeries to sample this amazing pastry. The bakeries I choose to sample these were at the Financier and Ferrara, both places were located in lower Manhattan. My first stop was at the Financier Café, located at 60 Stone Street, New York. When I first entered their store, I was immediately bombarded with the strong aroma of coffee which I love. I then noticed the lovely colors of the cakes and pastries in the showcase. I began my search for this Napoleon pastry, which I located quickly. I left Financier and headed to Ferrara Bakery and Café, located at 195 Grand Street, New York. When I got to the area of Ferrara, it wasn’t hard to locate. The place had a large lighted sign with their name in lights, reminded me of Broadway. As I entered, I noticed the place was much more crowded than Financier. Apparently, they are like a small restaurant combined with the bakery. The line to purchased baked good was very long, and they had more products in their showcase than financier. While on line waiting my turn, I noticed they had the Napoleon but in two sizes. A regular size and a half size of the regular ones. I purchased the regular size and two cannoli and left for home.
Financier Patisserie first opened in the lower Manhattan near the stock market neighborhood. Named after the French Financier cake that originally was created for Financiers since they were very simple and easy to eat. Some Financiers didn’t have time for lunch so this little cake was perfect to for them to enjoy during working hours since they didn’t have any filling or topping that would leave their hands messy and sticky. At Financier Patisserie these cakes are sold individually and wrapped in plastic bags. They taste like almonds and butter, not too sweet and medium moisture! Delicious! They only cost $1.85.
Mayson Kayser also sells Financiers but they have a muffin-like shape, they come in plain, pistachio, raspberry and cherry flavors. They are very sweet, the dough tastes like almond paste and they have a lot of moisture. They are good but I prefer the Financiers at Financier Patisserie. The cost at Kayser is $5.35 which is I think is a little too expensive. One aspect I liked from Kayser is that they have a cozy and beautiful interior and the service is always on point.
My baking experience was both great at Amy’s bread and also at Eataly FlatIron, however some characteristic was very different from the other . At Amys Bread the customer service was awesome but I did not like the appearance and display of the product but the product “The bronx was the product I purchased which I enjoyed very much it was tasteful and flavorable. At Eataly the customer service was great as they helped me with my preference of the bread but the product did not taste good , the topping threw off the flavor of the bread. The price were reasonable but at Eataly the price of the focaccia bread was cheaper, you pay for the quality of the product.
This is a slice of opera cake from Balthazar Boulangerie.
This is a slice Mon Gateau Fine Bakery and Cafe.
The first bakery I decided to visit was Balthazar Boulangerie located at 80 Spring St, New York, NY 10012. The bakery had a very French style to it with multiple breads lining the walls on shelves and multiple pastries and cakes on display in glass cases. There were also baskets of baguettes as well as many pastry chefs working in plain sight of the customers. The second bakery I visited was the Mon Gateau Fine Bakery and Cafe located at 8101 5th Ave, Brooklyn, NY 11209. The bakery in comparison to Balthazar, is a more modernized bakery with a section with glass cases lined with pastries and cakes which was followed by a section with a multitude of breads.
This week we made cookies using the creaming method. We learn how to make different shapes by piping the cookies. some of the cookies we made were chocolate tea butter cookies, almond cookies & ginger snaps Also we learned how to make knotted rolls using the sponge dough method. The other to types of bread we made were french breads and baguettes.
The baguettes and french bread were delicious, crispy on the outside but soft on the inside. I would definitely serve these breads on my own bakery. Very simple to make using few ingredients, also the final product is of good quality.
My favorite was the french bread, it was very tasty! and I think very similar of what a french bread would taste in France.
Some of the trigger ingredients in the bread were eggs, milk powder, butter, shortening, gluten, sesame and poppy seeds.