On Tuesday I spent the morning in the Bakery on campus, located in Towers on Evansdale Campus. It is the only bakery on campus, which means it supplies cookies, cakes, desserts, and bread for all of the dining halls, cafés, and all the catering events for WVU. That’s a lot of baking!!
Did you know?? The food in Café Evansdale is on a 5-week cycle, however the bakery works a little differently. Currently the dessert menu for the dining halls is created on a week-to-week basis. That means each week you’ll see different recipes…great! The head pastry chef said that he tries to make sure to alternate chocolate, fruit, and vanilla desserts so that there aren’t (for example) chocolate brownies & chocolate-chocolate chip cookies one day, and the next day there’s chocolate cake and French silk pie. He tries to even it out with blondies, apple crisps, and other non-chocolate items. Eventually a cycle menu may be put into place for the desserts, but with the new school year starting up, they’re trying to gauge the students’ preferences before putting a cycle menu in place.
Things to consider when baking on a large scale:
-Be efficient with your time! When I make snickerdoodles for myself, I can afford the time it takes to make the dough from scratch, and individually roll each cookie dough ball in a mix of cinnamon and sugar. I can then back the cookies by 12s– a dozen on each cookie sheet. When we made snickerdoodles in the bakery on Tuesday, we had to do it differently. Think about the time it would take to make 500 snickerdoodle cookies the way you do when you’re at home! Not a wise use of time or labor. So the bakery purchases pre-made cookie dough that’s already in IQF cookie dough “pucks”. Instead of rolling each cookie dough ball individually in the cinnamon-sugar, we dumped the frozen cookie dough into a huge bowl of cinnamon sugar, and tossed ’til the cookie dough pucks were coated in the cinnamon-sugar mix. In addition, we didn’t bake the cookies 12 to a sheet. Each baking sheet held 35 cookies (5×7), and we filled up more than a dozen baking sheets in less than a half hour.
-Presentation matters. When you bake an apple pie for Thanksgiving dinner, it looks great! The host serves the guests even, neat portions and everyone’s happy. But picture an apple pie placed in a dining hall that might serve 700 students each meal. After 5 people have sliced and served themselves a slice of apple pie, the apple pie that is remaining looks pretty sloppy. Uneven pieces were taken from the pie…crumbs were spilled everywhere…and perhaps someone just wanted the apple pie filling, so they leave their portion of the crust on the pie plate. Pretty grim! So when baking items like cake, pie, and cobblers for the masses, stick to individual portion sizes when you can. Cupcakes work better than sheet cake. Blueberry tarts look better than a pan of blueberry cobbler. That way the desserts presented at 1:00pm will look as great as they did at 11:00am, and you avoid the “dessert disaster zone”. Silicone baking pans work really well for making pre-portioned desserts like individual cheesecakes.
-Timing. In order to serve desserts and baked goods that taste fresh, you need to time the baking correctly. If you need 500 cookies by Friday, you could make them on Thursday because the cookies just require a baker to take them out of a box, place 35 each on a baking sheet, and bake them in the (huge) oven. Items that take longer to make you might need to bake a few days ahead of time. Consider weekends as well– students are still served desserts on the weekends even though the desserts are made during the week. So often times the weekend desserts will be cakes, because cake can stay fresh in the refrigerator for several days. So a chocolate crumble cake can be made on a Wednesday to be served in the dining halls on a Saturday and it will still retain its quality, while cookies may have gone stale and lost their quality in those same 3 days. Think about what day you are serving the dessert, when you have time to make the dessert, and make sure to pick a recipe that will retain its quality from the time of baking until the time of serving.