Monday, September 18, 2023
Photos by Jennifer A. Cline, writer/magazine editor
Students in the Bakery Operations & Product Development class hosted a trade show in Le Jeune Chef Restaurant on Friday, pulling together the skills they’ve learned throughout their baking & pastry arts coursework. In the class, taught by Chef Todd M. Keeley, assistant professor of baking and pastry/culinary, the students design a business, including marketing materials, sample menus and costing.
They also incorporated skills from the Information, Technology & Society course to include digital displays in their trade show “booths” – plus, of course, product samples and a heaping helping of customer interaction. Most of the students are in their final semester of baking & pastry arts coursework.
Emily E.R. Kohen, of Mill Hall, shares samples from her Black Cat Sweetery menu, including matcha cream puffs and glazed hazelnuts.
Jalen J.L. Stunkard, of New Fairfield, Conn., talks about the offerings from Cookie Crush Café, where his menu would include a rotating selection of specialty cookies.
Stunkard’s offerings for Friday: mint chocolate chip and salted caramel cookies. (Plus red velvet, not shown.)
Amber R. Harris, of Sciota, shares a menu for Spooky Sweets, a gluten-free concept she would open in Salem, Mass. (the town famous for its 17th-century witchcraft trials).
A sample of products – and product packaging – from M.J. Harbron’s Bebop Fusion. The bakery would be located in Louisiana and would offer a Chinese-Southern fusion. Harbron is from Pottstown.
Autumn B. Stanley, of Lincoln University, interacts with a visitor. Her Autumn Breeze Café shares such treats as white chocolate pumpkin cookies, sweet potato cupcakes, and pecan praline cheesecake.
ancaster’s Sweet Treats – developed by Lancaster native Destiny Y. Martinez – offers lemon-raspberry tarts and (in background) tres leches cupcakes that come with a pipette of milk to squeeze into the cake before eating.
Sydney L. Mahoney, of Roaring Spring, presents Cool Cats Café, with rainbow bagels, strawberry cheesecake cookies, and chocolate cake with whipped cream and cherry pie filling.
Daisy’s Café, a concept developed by Sofie E. Howard, of South Williamsport, provides samples of croissants, cream puffs, and chocolate cupcakes with salted caramel and coffee buttercream.
Chloe M. Harris, of Williamsport, interacts with a long line of customers, offering cinnamon waffles, sweet potato cookies and toasted marshmallow ice cream from her Whisked Away Café and Bakery.
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