graces.flour.shop

A little glimpse into my pastry life at my new job in Edinburgh 🤍

Long overdue update!

I’ve officially wrapped up my Advanced French Patisserie program at George Brown. The last semester we did recipe development for different desserts and pastries, I came up with a savoury mille feuille and a spicy vegetable tart. We also got the opportunity to make other peoples recipes throughout the weeks in lab, it was a lot of fun testing out other peoples recipe concepts.

I’ve also started a new job in the new year! I am currently the assistant pastry chef at Lakehouse restaurant. Working and learning in a restaurant has been super fun and interesting work. I’ve got to assist on special occasion plates, do day to day baking pastry operations as well as creating and developing summer plated dessert ideas.

Fig and lavender mascarpone entremet 💜

It’s been a while since i’ve done a cake, this was a perfect way to return! Thank you so much Christine!!

Chocolate cake with edible gold leaf and dark chocolate decorations

Weeks 3 and 4 - showpieces!
Last week we made a chocolate show piece with various elements all made from chocolate, and this week we did another piece made completely out of sugar.
Super interesting to learn new techniques and skills working with two different products to create showpieces. Seeing the design and all the elements come together at the end was so satisfying and a super intriguing process.

(Showpiece designs/concepts done by Ferrandi)

Week two at Ferrandi ✅
Last week was petit gateaux and entremet. Lots of new techniques, dessert concepts, and so much fun!

Apricot hazelnut choux, tropical fruit tart, buckwheat orange chocolate tart, grapefruit entremet, olive oil mousse and fruit meringue, and a chocolate entremet

Week one of French pastry school done ✅
Was a crazy busy week but had so much fun and learned so much already. This week was all about viennoiserie so lots of brioche, croissants and laminated doughs, and a variety of other sweet enriched breads!
Last slide is a group photo of everyone in class outside of our school in Dijon

*products from the first photo were the whole classes products, not just mine. Close up shots are of what I produced

Past couple weeks at George brown: chocolate project and a sugar showpiece. For the chocolate project I made a chocolate and rhubarb entremet, chili chocolate and blood orange bonbons, and apricot ginger bonbons, all presented two different ways. And a sugar show piece done by both Leah and I.

We are officially in France and start at Ferrandi this week so lots of French pastry to come!

More pastries! Did some fruity brioche buns, a plated dessert, some choux pastries, macaron, coffee chocolate entremets, sweet and savoury laminated pastries and rum babas. Lots of different options to choose from!