A few months into the pastry arts program, our students turn into benevolent pastry elves — they bake off trays upon trays of sweet and savory treats, pack them up into gift boxes, and send them off to lucky recipients all over the city. It’s like a well-coordinated butter-and-sugar blitz.
This bake sale project puts lessons to work in a deadline-driven, high-production environment. It also let’s our students showcase some of their favorite recipes and techniques learned to some of SF’s most highly regarded chefs and food writers like Bill Corbett (Executive Pastry Chef of The Absinthe Group, and Dean of SFCS ), Liz Prueitt (Chef/Owner of Tartine Bakery), and John Birdsall (Senior Editor at CHOW.com).
Many of these influential chefs have come in to teach workshops to the students, or will later on take on a student as an extern, so they have a vested interest in seeing (and tasting) how their skills are shaping up.
Reflective of the range of techniques learned throughout the program, bake sale box items run the gamut from chocolate and confections, to thoughtfully composed cakes, cookies, crackers, and granola.