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September 22, 2013


Sunday Brunch is a major event at the resort. It is also the busiest day of the week for us. As for me, I do the usual baking when I get in early in the morning then help at the dessert and cold kitchen section once I finish up.  There are times when I stay at the bakery the whole day prepping up for the days ahead. Some Sundays, I get extra request from the chef.

A week ago, there was some misunderstanding with the market list for Sunday. The grissini, which the restaurant usually orders from the supplier were not delivered. I was in the middle of making pastries when the chef asked me to make grissini (bread sticks) for brunch. I only had an hour before the brunch started so I hurriedly wrap the rolled out pastry in cling film, put it back in the chiller, cleared my work table and mixed bread stick dough. I had not done it before so I referred to my guide the whole time. Looking back and forth actually made the process longer but I wanted to get the recipe right.

Anyway, I was not impressed with how they looked but the taste did them justice.

The bread sticks are used to accessorize  the cheese stand and  pasta section

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