The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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voodoochild16's picture

Avoiding Food In A Bakery?

February 12, 2013 - 7:58pm -- voodoochild16

Hey all,

I assume most of you guy's on this site work in a Bakery of some sort, I am just wondering if any of you who have had success in maintaining a healthy weight, how all of you avoided eating the foods we make in a Bakery?. This is a huge struggle for me. I am gaining weight and it just won't stop.. thanks in advance!.

Oh and the food I eat is obviously strudels, doughnuts, cookies, etc.

linder's picture

Time for Anicini (Anise Biscotti)

December 2, 2012 - 4:46pm -- linder

Christmas time is coming, time for cookie baking galore.  Anise biscotti are one of my favorites - if you want to gild the lily, dip them in melted dark chocolate after they've been completely baked (twice) and cool them on parchment paper -heavenly.  I use a recipe form Franco Galli's The Il Fornaio Baking Book - they are tasty with lots of almonds and anise.  Remind me so much of my Grandma and a glass of anisette.

Anicini

2 1/3 cups AP flour

1 tsp. baking powder

1/4 tsp. salt

1 TBSP. anise seeds

1 1/2 c. sliced raw almonds

sustainthebaker's picture

I need Unique Pastry Ideas

July 17, 2012 - 1:41pm -- sustainthebaker

I am working at a small bakery and we are expanding into wholesale accounts. One that we want in particular keeps asking us for a unique pastry, something customers can only get at this spot. I have a few ideas but was wondering what else is out there.

 

Does anyone have any good ideas for a pastry ideas that are unique? Can be anything from laminated pastries to muffins to yeast-leavened pastries. Use your imagination.

 

Thanks

Urchina's picture

ITJB Round 2 Week 9: Mini-schnecken (p. 218) 6/23/12 - 6/30/12

June 27, 2012 - 11:25pm -- Urchina
Forums: 

Oh, I am so behind in this challenge already. But there is nothing like sugar to motivate one who is motivated by, well, sugar (unless we're talking about my real motivations this summer, which seem to be reading and picking apricots from the local apricot farm....). But back to the sugar motivation -- I think these mini-schnecken are going to be an excellent way for me to use up the not-quite-enough-to-fill-a-jar bits of jam left over from this week's jam-making sessions. What are the rest of you planning on doing? 

 

Urchina's picture

ITJB Round Two Week 1: Sour Cream Spritz Cookies (4/28/12 - 5/5/12)

April 21, 2012 - 11:12am -- Urchina
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I love spritz cookies. For me they are forever associated with Christmas, when my mom would make plates and plates of tree-shaped ones, almond-flavored and impossibly addictive. So I'm looking forward to expanding my spritz-cookie repetoire, and also finding a way to expand their presence into non-holiday seasons as well (it's sort of a shame that I only have them at Christmas. May feels so left out!) I also figured that these would be a relatively simple entree into this semester's baking. 

Looking forward to this new semester and everyone's experiences!

 

Urchina's picture

ITJB Week 11: Black and White Cookies (2/11/12 - 2/18/12)

February 13, 2012 - 2:48pm -- Urchina
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I have to admit to  never even having heard of Black and White cookies until my copy of ITJB came in the mail -- and they look delightful! I'm planning on making these in a heart shape for Valentine's day, and suspect that they will woo my kids and husband well. As always, I'm enjoying everyone's stories and pictures, and look forward to this set, too!

Urchina's picture

ITJB Week 9: Mandelbroyt (p. 241) -- 1/28/12 - 2/4/12

January 29, 2012 - 2:25pm -- Urchina
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Cookie Monster is a well-loved friend in this house, and so I'm looking forward to making this one. I'm especially intrigued by the idea of making loaves of the cookies, then cutting them when cool -- this isn't a cookie technique common in my family of origin, though I realize it's pretty common elsewhere. 

As always, I'm interested in seeing what everyone else comes up with, too!

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