Cinco de Mayo, Mothers Day, and a Class Announcement

Wow!  It’s been over a month since my last post.  Sorry for the long break.  I got behind with the run-up to Easter, then I took the week after Easter off.  I still haven’t really gotten caught up.

Conchas

Today is Cinco de Mayo so we are doing a little Mexican style baking.  Conchas are large rolls or small breads made from a  rich sweet dough with a brightly colored sugar topping.  They are a staple of Mexican bakeries (Panaderias) and get their name because the colored topping is cut too look like a sea shell.  I’d always wanted to make them, mainly because they are so delightful to look at, and today is my chance.  They just came out of the oven, so stop in if you are interested.  We did not make many of them.

Lemon Bundt Cake

Mothers Day is also coming up this weekend.  We worked with our neighbor — Garden Bouquet & Design to create something special.  We are baking Lemon Bundt Cakes.  They aren’t too heavy and not too rich, but they have a lot of flavor.  The cake gets a thin lemon glaze and a dusting of powdered sugar, and then Garden Bouquet adds a small arrangement of fresh cut (food safe) flowers to the center.  It’s got everything a mother would love.

We are baking them in 3 sizes:  A large cake will serve up to 12, a small cake will serve up to 9, and a mini will serve 2.  The flower arrangements will scale with the cake.  Please order the bundt cakes in advance to pick up on Saturday.

The first Marquette Farmers Market of the season is two weeks from this Saturday and we still have a lot to do to get prepared for that.  One thing I wanted to do is teach a bread baking class, and now the only time available would be May15th.  So here’s the plan:

If 3 people sign up, then I’ll teach the class, and since it will be completely hands-on, 8 people are the most I can handle.  The class will start at 8am on Saturday the 15th, and will run until 1pm.  That will give us just enough time to bake some baguettes, and other things from the same dough.  The techniques you will learn can be applied to almost any other type of dough and we will discuss how to make those too.  We will also discuss now to work with sourdough starters and bread.

The course fee is $100, and it will include a copy of Ciril Hitz’s Baking Artisan Bread.  This is one of my favorite bread books because is  concise and well written with a lot of great pictures.  It focuses more on technique and less on recipes than most books.  It also includes an instructional DVD which shows a lot of the hand techniques that are difficult to describe in words, or even still pictures.  If you already have a copy of this book, then the course fee will be only $80.

Please let me know soon if you are interested in taking the class.

Peter

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