Last week I was stationed in the breads making all sorts of interesting new things I have never seen or tasted before; from kamut bread to cracked wheat, I managed to learn a lot about different flours and how fragile some breads can be. The artisan breads are very nice and with your choice of flavours, making them can be creative and fun.
This week I am stationed at the ovens and although it is very busy it's not as bad as level 1 and 2 since we are now very used to the high volume. I managed to make some biscotti and my parents childhood favourite morning snack, sfogliatelle. :)
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| Pithivier torte |
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| Horseshoes |
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| Louvres |
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| Conversations |
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| sprouted rye |
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| Vancouver sour |
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| Baguette |
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| Gluten free banana bread |
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| Cornmeal raisin |
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| Pumpernickle |
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| Focaccia |
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| Walnt raisin sour |
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| Sfogliatelle |
Oh and if you haven't been to Bella Gelateria on Cordova and Burrard in Vancouver, I advise you to do so :)
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