I love my new job in the Boise Co-op Bakery. It's fun. It's interesting. I learn stuff.
Like how to make profiteroles. Never heard of profiteroles? I hadn't heard the term either. They're cream puffs.
Just look at the beauties I made this week.
This was my second attempt. The first time I tried to make them they flopped. Horribly. But, with Lucy's help (my bakery co-worker and mentor), the next day I corrected my mistakes and these were the result.
Just look at the finished product. Aren't they gorgeous?
(I also made the pastry cream.)
They taste just as good as they look.
We make all sorts of delicious sugary delights in the bakery including cookies; Lemon Cake, Orange Ginger, Glazed Pumpkin, Peanut Butter, Chocolate Chip, Chocolate Macaroons, Vanilla Macaroons, Glazed Ginger, Chocolate Peanut Butter, Apricot Cornmeal Sage, Cherry Chocolate Chip, Pecan Chocolate, Glazed Pear, Cranberry Walnut, Everything, Pecan Sandies, Oatmeal Scotchies, Raisin Oatmeal, Oatmeal Chocolate Chip and Monster.
Also very popular are our bars; Lemon, Toffee, Raspberry Fudge, Grasshopper, Caramel Cashew, Raspberry Cheesecake, Blueberry Streusel, Brownie Shortbread, Lazy, Key Lime, Macadamia Nut, Kahlua, Cheesecake, Peanut Butter Chocolate, and Edinburgh.
The cakes we make include Black Out (you can imagine just how chocolaty this cake is), Carrot Cake (one of the best I've eaten), Flourless Chocolate Torte (it's like smooth fudge in your mouth), German Chocolate and Ghirardelli Chocolate. (pictured below)
Lucy and I are responsible for a variety of items including cream puffs, pies, quiches, trifles, muffins, scones, etc. The holidays will be a blur of pie crusts and fillings.
This is how I spend my working hours; fulfilling the sweet tooth needs of the co-op customers.