Pop-up bakery raises more than $500 for culinary tour in Italy

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Ivy Tech Bloomington’s bakery merchandising class sold profiteroles (cream puff ice cream sandwiches) at a pop-up bakery shop on July 19. The project taught students how to work together to promote and run a successful bakery operation. Students made all menu items from scratch and on-site. Proceeds from the bakery were used to help fund a student culinary tour of Italy planned for May 2019.

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Menu:

Summer Lovin, lemon ice cream stuffed cream puff topped with raspberry sauce and sprinkles

The Pistachio Craze, pistachio honey ice cream stuffed cream puff topped with caramel, chex streusel, and candied pistachios

Espresso Yourself, coffee ice cream stuffed cream puff topped with chocolate, caramel, and candied pecansSidebar Images2.png

A Taste of Childhood, cereal milk ice cream stuffed ice cream puff topped with raspberry sauce and sprinkles

Pop’s Sundae, Pop’s Vanilla ice cream stuffed cream puff served with chocolate sauce, sprinkles, and topped with a boozy cherry

Lemon Bomb, lemon ice cream stuffed cream puff topped with caramel sauce and boozy cherries

If You Like Pina Coladas (Vegan), Pina colada ice cream served with coconut whip and topped with boozy cherries

The Other Vegan, coconut ice cream with raspberry sauce, coconut whip and candied pistachios.

“I had a customer tell me that she didn’t know ice cream could taste so good!” said Stacy Strand, assistant professor of baking and pastry. “Pops Vanilla was the most popular flavor, followed closely by Espresso Yourself. The students enjoyed it so much, and took so much pride in it. They didn’t want the experience to end, and think {N}ice Cream Puffs” should be a business!”

The exciting flavor combinations were a hit with faculty and staff, and 120 customers were served from 12 to 2 p.m. and $520 was raised toward the culinary trip.

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