By Valerie Velikaya
Pastries and other delectable treats made fresh by students from the Pastry and Baking Certificate Program are being sold at the college much to the delight of customers across the metro.
The shop received rave reviews when it opened its doors in 2004. Ten years later, it continues to thrive, attracting the attention of students, faculty members and community members outside of the college.
“It is very successful,” said Doug Flick, professor of hospitality management and former pastry chef at the Ritz Carlton.
Flick, as well as Ona Ashley, the hospitality management director, both agree that the shop’s growing popularity derives from its quality ingredients.
“It has to do with the quality of the product,” said Ashley, “and the fact that it is students putting it on.”
The Pastry and Baking Certificate Program is a selective program, and students are interviewed prior to becoming a part of Flick’s team.
“We want to make sure that this is what they want to do with their life,” said Ashley.
Last fall, the pastries were sold in the GEB building. Since then, the shop has made its transition over to the newly built Hospitality Culinary Academy building, located south of the Regnier Center parking garage. Inside it’s spacious, containing seven kitchens for students to work at under the supervision of faculty. Its size makes it easy to spot, benefiting those who are strangers to the college or to the pastry shop.
“I love it,” said Flick of the new building. “Everybody enjoys it.”
Despite opening at 3 p.m. every Friday, the afternoon rush begins 15 minutes early as customers line up to fulfill their sweet tooth. Newcomers, overwhelmed by all the options, can either be assisted by the young chefs themselves or by returning patrons.
One familiar face at the college, Jim Pettitt, associate professor of psychology, is a self-proclaimed “loyal” customer.
“I come here every two to three weeks,” said Pettitt. “I enjoy the chocolate indulgence cookies and the key lime tarts.”
The menu changes from week to week, but it never fails to provide mouth-watering indulgences to satisfy all palates. From éclairs to cronuts and challahs to pretzels, the chefs-in-training work at a rapid pace, yet are meticulous in their craft. Although the program itself isn’t a piece of cake, students are highly passionate when it comes to their work.
“A lot of the students go on to do great things locally and nationally,” said Flick, and as the semester progresses, it “goes from a timid atmosphere to a more confident one.”
It’s their determination that overshadows the difficulties of the job, which includes coming up with new ideas for different products on the menu.
“It’s a lot of work but I’m not going to say it isn’t fun,” said Ashley. “We like what we’re doing and [the students] are doing something they’re passionate about.”
The prices for items vary; with costs ranging from 50 cents to $12 for an entire pie. The sale’s success keeps the program busy as well the pastry shop open.
“The proceeds go directly back into the Pastry and Baking Program,” said Ashley. “It’s a self-funding program. If they don’t sell then they don’t have the funds to continue to sell.”
The shop opens every Friday from 3 p.m. to 5:30 p.m., or until they’re sold out. It closes in May but will open once classes are back in session in the fall.
For more information, visit the Hospitality Culinary Academy building or contact Doug Flick (dflick@jccc.edu or ext. 3613). To find various items on the menu, visit: jccc.edu/hospitality-culinary/pastry-products.html
Contact Valerie Velikaya, staff reporter, at vvelikay@jccc.edu.