The Pastry School Diaries: Knead a Change

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Editorial Assistant Lauren Katz is enrolled in the part-time Baking & Pastry Arts program at New York City’s Institute of Culinary Education. Follow her each week as she shares her sweet experiences!

As someone who considers pizza one of the major food groups, I never thought these words would come out of my mouth: I never want to see another piece of bread ever again.


Maybe that's an exaggeration, but we've been on bread overload in class lately, and despite it being some of the best bread I've ever tasted, it's become hard to even look at. Just look at my freezer. Who needs this much bread???


Luckily, we're wrapping up the bread portion of this unit and moving on to sweet doughs, like croissants, brioche and doughnuts. I've never been more excited to see a tray full of fresh doughnuts, hot out of the fryer.


What I am thankful for, however, is what I've learned about the not-so glamorous process of baking bread. It requires a lot of time, patience and practice. It is truly a labor of love, and an acquired skill. I'm not quite sure if it's my forte, but I had a lot of fun trying my hand at rolling and forming bagels and pretzels. They tasted delicious, nonetheless!


Stay tuned for more carb-loaded updates!