Sweet (and Savory) Success

Clark’s baking students present top-quality breads and confections at annual capstone event

Pictured (L to R): Baking students Edsy, Lily, Avis, Christy, Rex, Isaac, and Michael.

Spinach-feta bear claws. Earl Grey swans. Gulf Coast gator bread. This year’s baking students brought wildly creative bakes to the table for this year’s capstone presentation on May 7. 

Seven students are graduating this year, and each brought their own unique flavor to their projects.  

Rex Juttelstad displayed his flair for artisan breads; from purple barley to rye sourdough, he proved his versatility in his bakes. However, he confessed that things didn’t exactly go as expected. The biggest lesson he learned in this process was, “having a plan doesn't mean everything will actually go according to that plan.” It’s no surprise, then, that his advice to future baking students has to do with preparation. “Start earlier than you think you need to,” he said. “It’s more work than you’ll expect.” 

Despite the barriers he faced, Rex’s planning paid off. His favorite bake, and the one that surprised him the most, was the Hungarian Bread Ring, a decorative ring of bready knots. But this particular bake is not actually meant for eating. “You’re supposed to let it dry out and hang it up for a special occasion,” he explained. 

For Isaac Gonzalez, his biggest achievement during the process was simply finishing. “I’m proud of myself for making all of this product for one day,” he said. The experience has also strengthened his organization and time management skills — essential qualities in the baking industry. 

The annual event is one of the biggest culinary events of the year, drawing a crowd at the Culinary Institute as they wait for the judging to be completed so that the real fun can begin — tasting! Friends and family members of the baking students, and Clark employees and students, are invited to enjoy the fruits of the bakers’ labor. Year after year, the cafeteria is packed with people who appreciate baked goods and the talented students who make them. 

“Our students were proud to display their hard work, and our community showed up in the best way!” said Lucy Winslow, a supervisor for the Culinary Institute. 

While tasting the treats, visitors could flip through this year’s Zine, Procrastibaking: Life is What You Bake It, created by the baking students to commemorate their work and time together. They offered advice for future students, pondered what kind of kitchen tool they relate to the most, and shared the stories behind their capstone bakes. 

Although students have completed their capstones, they are back at work with internships around town:

• • Bleu Door — Michael
  • Honeycomb Bakery — Avis
  • Ondus — Lily
  • Good Dough — Rex
  • Al & Ernie’s — Isaac
  • Ken’s Artisan — Christy
  • Pan Pan Bakery and Cafe (all the way in Texas!) — Edsy

Pictured above: Rex displaying his bread, including the Hungarian Bread Ring.

Pictured above: Michael stands behind his table as visitors browse his baked goods.

Pictured above: Andrea Berg from the Library holds up the zine created by this year's baking students, in collaboration with the library.

Pictured above: Isaac with his pastries and bread.

Photos: Clark College/Lucy Winslow 

Story by Malena Goerl, Staff Writer, Communications and Marketing