Brooklyn Maltese Baking Academy.

Over at the Brooklyn Maltese Baking Academy, we are preparing for another seminar. (The students need to be fed!)

Phase 1 crepe style manicotti. 12 perfect crepes with zero wasted batter! If the filling works out as well I will be a happy baker/cook!

Introduction to pie pastry and fillings seminar menu:

Breakfast:

Buttermilk Pancakes

Lunch/(Linner)

Appetizer - Cheese, pepperoni, and salami platter

Starter - Cheese pizza

entrée - Crepe style manicotti

Desert (at home)

The pie that was created. (Included in the seminar price. Free!)

Now for the bread club-related part.

Today's lunch:

The third one from this last batch I froze as soon as it was cooled out of the oven. This bad boy was kept on the counter tightly warper in aluminum foil, then place in a cloth bread bag. The humidity made it soft. I crisped it up in a 300F oven unwrapped, for 12 minutes. Good as new!

Better than a sleeping pill! I have to spot eating this heavy.