bakin'


These last few weeks I start each day by walking next door to the bakery and learning to make some  new delicious thing.  I can now successfully create raspberry twists, lavache, owl eyes, maple cracked wheat loaves, and just a plain-ol'- classic croissant.  Each class is 6 hours long but it flies by and I can actually say I enjoy school.  Kneading away at the dough, braiding rolls, and shaping croissants I finally feel that I'm learning something useful.  And at the end of each class we get to taste all the things we've made- I'm fully prepared to double in size.