Getting started

It has already been intense in the Pastry Program and we are just getting started! The first couple of days was just getting to know the recipes that we are all assigned for two weeks. I have Mediterranean Olive bread, Oatmeal Raisin cookies, Sachertorte and Palmiers. Next post will have my items.

Chef Flick is hardcore! He used to be the Pastry chef at one of the Ritz Carlton and has many years of old school pastry experience. This is his program not the school's and what he says goes! He is passionate and speaks a language{of pastry} that gets me giddy! But he scares me as well! He takes no excuses and standards are high! First day we were informed that we will under NO circumstance have timers! No timers on baking items....are you kidding me! His oven system is a Low oven, Medium and High we are not to be concerned with exact oven temp either...gees.

On day three I was having a bad day and after class had a meltdown. He warned us of this that we would be giving blood, sweat and tears! So far sweat and private tears have been shed! I'm ready for more....

New cookie designs

More to come...some are still drying! I love having days off!

Celebrate back to school

I made these little cakes for my girls. Back to school is a celebration for me! The theme this year was zebra and hot pink! It was inspired by the surprise bedroom change I did for them! Too trendy for me but they love it!

{for Abby}

{for Shaine}

{oh so good!}

French Macarons

Well this is one of many tries on these Parisian treat. I think these were successful! The big thing with these is get the egg whites whipped to the right consistency and the almonds and other dry ingredients super fine! This try I did chocolate and lavender both filled with a delicate ganache. They are very good!

{Starting with high quality ingredients is key!Ground almonds and Lavender flowers}

Try to keep these perfectly round and petite was also Challenging!

I will continue to re make these in more fantastic flavors and hopefully feel more comfortable with making these for Shabby! Until then Bon appetite!

I'm In!

Those who are close to me know that in May I applied to Johnson County's Pastry Program and was not accepted. It was not based on talent but points. There were at least 40 applicants and only 15 spots .I got 5 point instead of 10 on work experience {they didn't consider Not too Shabby to be a real employer}. I was upset that they didn't look at my work and see" what I do"that I really want to open a shop and be a proprietor of fine baked goods.You will never stop being a student of the craft and I want to learn more. True I have my recipes and my designs but I have so much more to learn and make it Shabby.
I came to terms with being a reject and after being down a while got up and vowed to be successful no matter even if it was self taught! So with my life full of Dean and Deluca,much experimenting, doing baking jobs, trying to promote and step up Shabby... I forgot about it.
Until today...when I got a call....
They had said I was next in line and that someone dropped out of the program!I had the spot if I wanted.
Oh my this is insane! It starts next week! What does this mean for our future? We wanted to get back to California by March!!! We were even looking at bakeries to buy{or at least pipe dream about} Well after discussing it with my family we realized this would only delay us 2 more months and would help build me as a business owner!
Stay tuned for new exciting things that I will be baking up!
Bitter sweet just like I love my chocolate!

Glace

{Dean and Deluca $8.25 or his store on the Plaza}

Well the fabulous Christopher Elbow launched his Glace { French for ice cream} and I was eager to try it! Out of all the amazing flavors of course I chose Lavender!It was great on it's own but was even better with chocolate sauce and a few lavender buds!
I also recommend his chocolates he has his home based store in KC or in My favorite place S.F!

Almond Orange Cake

This was an a Delicious almond cake made with almond flour {blanched ground almonds} , orange zest and a hint of Boyajian natural almond extract. Topped and filled with a cream cheese Icing made with orange zest and juice.
I made the flowers out of almond paste and fondant.

One step closer to shipping!

Got my new bag sealer! I'm working on getting the right shipping boxes! Stay tuned!

Winner!

Thanks to the fine opportunity to give away a gift card furnished by CSN .....Colette Castro was chosen and will be emailed a $40 gift card!
Thanks to all who entered to win and I hope you check in to see what is baking! Coming up is French macrons,new cookies, new designs and a chance to be used as a quality controller on my cookies!!
I'm hoping to get a chance to do a few product reviews for CSN in the near future! Until then
Live Sweet!