Day 3 – King Arthur Flour Workshop


May 11th – Day three

The day started with major croissant making. We checked our dough we had made the day before and put it through the sheeter.  That machine is amazing!  We were going to be making three different varieties of croissants; plain, almond, and chocolate.   When I had made croissants in the past I cut and measured all by hand.  Chef had this totally cool gadget which I MUST find.  It is like a rolling-pin but cuts the perfect croissant in multiple plus the notch at the bottom –incredible!

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In the late morning 2 people from the financial side of company joined us and gave us a short lecture on financials, a business plan and gross profit summary. They talked for about 90 minutes but I think there was more we could have covered.

The chef continued with design and layout of a bakery which then took us to lunch time. We were served steak chili a salad and a very good cornbread muffin.


After lunch we were given a tour of the bakery in full operation which was fascinating. The equipment and efficiency was impressive.

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We finished our last day with the handing out of certificates for the 3 day workshop, which was kind of cool. I had purchased Jeffery Hamelman’s bread book so I had asked him to sign for me – I know kind of corny.

We had finished early so I had read about a farmers market in Hanover that I thought I would check out.  I was disappointed as it didn’t seem to be there so I ventured on to my next destination which sadly was a mall.  Luckily I got lost and ended up in Windsor instead, which is the birthplace of Vermont.  I stopped at a wonderful hamlet of stores that consisted of The cheese Board, the Silo distillery, and the Harpoon Brewery.  I drove into Windsor not minding being lost at all as it was a beautiful day and the scenery was lovely.  I checked out the longest covered bridge in the USA, and the Constitution house.

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I started to get a little peckish so I found a local pub that brews right on site: The Seven Barrels Brewery & Pub. I sampled 2 of their ales and decided on the pale summer ale and for dinner a traditional cock-a-leekie pie.  For anyone not familiar it is a chicken stew with puff pastry. It was very good.

Processed with MOLDIV

A short drive back to the Inn where I rested my weary bones for tomorrows travel day.


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