The Last of the Bread

We finally finished our last class of bread for the entire program! It was a short week and I'm already missing getting up early in the morning to make some fresh loaves of fluffy goodness.

This week my group switched from the layered flakiness of croissants and danishes to the satisfying bite of bread! Almost constantly throughout the week there was a bag of cheese on our table (both for the bread and a little for ourselves).

Epis, aka wheat stalks, got rolled up with combinations of cheese, ham, herbs, and garlic butter.

We topped our fougasses with generous handfuls of cheeses, olives, sea salt, and garlic powder.

Fougasse come in all shapes

Quiches got the special treatment with bacon along with carmelized onions, and a cheese and herb medley.

And who could forget the classic baguette.

We also made a rye sourdough with bread flowers. I was planning on taking pictures of the flower rolling process on Friday, but class was cancelled due to our Chef catching a cold.

Tasty, but watch out for the pointy ends

Only one class left before the end of this semester. Time, you fly by way too fast sometimes. Before I know it, school will be done and I'll have to go back out into the working world full time. No more four month long summer breaks!

But before any of that, I'll be heading into chocolates class this coming Monday. I hope we get to eat some! :)