So that’s it. It’s over. 4 and a half months, 18 weeks, 90 days, 720 hours, 43,200 minutes of hardcore baking action. We graduated from the SFBI Professional Bread & Pastry Programme last Friday, and I’ve go to say it was a bitter sweet occasion.
In the week running up to the graduation, as a group we made over 160 products, and most of them in multiple numbers. We were split into four groups as usual, with two groups concentrating more on bread and the other two predominantly on cakes and pastry. It was a full on week of late nights, early mornings, little sleep and lots of coffee. We all started on pastry, prepping stuff to be frozen and items with good shelf life, and the production schedule steadily ramped up over the week to fever pitch, particularly on Thursday and Friday for us bread people. It was full on, but hugely enjoyable. I have to admit, I felt pretty emotional as I scored the very last loaf that went into the oven.