By Spring of '96, the new pastry training program will be available to NPC Bakehouse. Croissants require considerable skill, according to Michael, as does the caramelized apple tarts and chocolate tarts with flecks of edible gold leaf at center. The pastries are served as individual portions on doilies with a range of prices. Michael insists the pastries be presented like jewels in a jewelry case. Pastry is delicate and petite and a little goes a long way.
Pastries travel in fancy little boxes.
Only the very finest ingredients are used - the best heavy whipping cream, the best sweet butter. The yeast starters used at NPC Bakehouse are unique. They have predictable behavior and give depth of flavor and rising power. The method of leavening and the methods of production create the various flavors of bread. Unknown airborne yeasts were captured, reproduced and used to make the first experimental breads.