Valentine’s Day Blog

Hello! Happy Valentine’s Day on behalf of the Terrier Bakery. I’d like to start out by introducing myself. My name is Lena LePelley and I am a freshman here at Hiram! This is my second semester as a part of the Terrier Bakery. Last semester, we focused on how to bake basic breads, and I specialized in baking our New York Jewish rye. While normally we stick to making customer favorites such as the French baguettes, monkey muffins, and cheddar rolls, this semester we’re kneading our dough in a bit of a new direction, as we are learning to make pastries. This Valentine’s Day, I would like to introduce you to a pastry called Choux à la crème, also known as Cream Puffs. In French, “choux” means cabbage. It is also used in many expressions of endearment, such as: “Tu es mon petit chou,” meaning “you are my little cabbage” or “you are my little darling.”

Cream puffs were introduced in the United States in 1880 although this sweet treat was said to have originated from Europe around 1540. There are many myths about how, who, and where the cream puff was first created. Some believe they were created when a pastry chef made them for Henry II of France. This pastry chef worked for Catherine De Medici, who was the daughter of the famous Renaissance family in Italy, and the Queen of France.

 Cream Puffs are an odd pastry. They are created when flour is added to a boiling mixture of butter and water. After that, they are then cooked at a very high temperature, until they form into a small hollow ball. Before cooling down, these small hollow balls are to be cut in half or else they will completely deflate. By doing this, you can then fill the puff with a sweet cream. Below is a picture of cream puffs, along with a recipe you can use to make this delicious treat!     

http://culinaryarts.about.com/od/bakingdesserts/r/Cream-Puff-Recipe.htm

A Behind the Scenes Look at the Terrier Bakery

Hello, my name is Sebastian Jenkins, and I am a freshman at Hiram College! I am also new to the Terrier Bakery this year, and I play football and baseball here at the college. But this week, I want to talk to you about our very own Professor, Ella Kirk.  I decided to interview her and her experience not only within the Terrier Bakery, but also her time here at Hiram College. I was inspired just by the smile she had on her face. Also, while I was talking to her, it was easy to tell that she loves what she does. She began her career at Hiram in 1993, and she was simply looking for a job; however, Ella came to Hiram because she loved her Hiram students, and it was also a great fit.

Ella began her love for baking after living in France where she had a very good experience with food. She also said she loves to bake because bakers love to eat! Once she came back, she wanted to learn how to make certain foods from France.

 Ella has run the bakery here at Hiram College for five years. The first three breads she started baking with her students in the bakery included French bread, pain de mie, and a wheat bread, which was very unpopular, so she decided to stop making it. The first two breads, the French bread and the pain de mie, are still made in the bakery today.  Ever since she started, she has always had between 10 and16 students in her class who assist her in the bakery. She is hoping for some expansions on the bakery, and she especially wants to have a bigger kitchen because right now there is not a lot space. The team now uses their resources wisely and makes the small amount of space work well.  

 Ella’s door is always open and she always has great stories to tell. Thank you, Ella for starting the bakery and working to help it grow each and every year.  I am very thankful to be a part of your class and the bakery this semester for many reasons, including my love for the food.kirkew@hiram.edu