bakin'

These last few weeks I start each day by walking next door to the bakery and learning to make some  new delicious thing.  I can now successfully create raspberry twists, lavache, owl eyes, maple cracked wheat loaves, and just a plain-ol'- classic croissant.  Each class is 6 hours long but it flies by and I can actually say I enjoy school.  Kneading away at the dough, braiding rolls, and shaping croissants I finally feel that I'm learning something useful.  And at the end of each class we get to taste all the things we've made- I'm fully prepared to double in size.

transition.

These days I'm shuffling around preparing for the next chapter.  I've been accepted into the baking & pastry program at a school in Vermont! The same school Alton Brown went to, hee. The school incorporates gardening/farming and then uses some of that food in the classroom (!) And I'll be learning in a European-style bakery. It all just sounds much more me-ish.  Sadness about leaving Providence is already starting to creep in, but I'm always ready for a new thing, and I know this is the right decision.  So, there's a lot to do before classes start in July (for the growing season?!) and lot of savoring my last months in Providence before I go.