uhg

So yesterday I switched from dessert bar to bread shift. I start at 1:30 and go to 10.
I made bread for Kona cafe. Its a sweeter bread with pineapple juice. (9oz rolls) I un-molded chocolate mousse for "The Spirit of Aloha" basically a luau. I made bread for Capt Cook's the same recipe for Kona bread but smaller 1.5oz rolls. I made chilupa for fish tacos for Kona's lunch. I also made breakfast bread for the luau. There was two kinds. pineapple and cinnamon.

I discovered that most of the baked good come in a box- frozen. They are taken out and baked. croissants, danishes, cookies, bearclaws, nearly everything.

I kind of feel not useful