Pastries

Taking a pastry class in Italy has probably been the best decision I have ever made. I have been learning so much about all different types of pastries. I have always known that I wanted to own a bakery one day but I have never really known which kind. Most of my baking knowledge is of your typical American cakes and icings, but I wanted to take this class in order to learn more about all that you can make in the pastry world. I have a bit to catch you up on when it comes to what we have made in my class.

Friday June 29th

Torta di Mele (Apple Cake)

 Caprese Hazelnut Cake

Monday July 2nd

Our teacher took us to different bakeries around town showing us the difference between traditional pastries and modern pastries. We first stopped at Cafe Serafini which is the most traditional bakery in Florence. They serve many of what you would see in an Italian bakery. 

The second bakery we went to was the bakery where our teacher works. It is called Andrea Bianchini named after the owner who was voted the best chocolatier in all of Europe in 2009. This bakery is more of a modern bakery serving small mignone cakes, chocolates, and jellies. 

My preference between the two types of bakeries would be a traditional bakery mainly because of the wider variety of fattening foods ha! The modern bakery had a very limited options for sweets.