Hi and WELCOME!! YAY for doing the baking healthier!! I own a small bakery and offer low fat options as well as the regular..many times people prefer the lower fat and sugar muffins and scones, etc!! Glad to have you with us!! what an asset to the team you will be! Holly
Holly Northern NY EDT
Pounds lost: 63.5
Fitness Minutes: (157,343) Posts: 31,410 8/19/12 11:04 A
If you are a runner, it doesn't matter how far or how fast. It doesn't matter if today is your first day or if you've been running for twenty years. There is no test to pass, no license to earn, no membership card to get. You just run." J Bingham
Hello, just thought I would join this group as I LOVE to bake. My downfall really.
I am a trained Professional Cook (not a Chef), yet. My day job is being a School Cook, which I totally love. I worked in a small restaurant before the school and really didn't like it, hated the hours (mornings, nights, weekends). And my talent was being wasted. I care about Food Allergies, I have always wanted to work with kids. So I quit cooking for the parents and started cooking for their kids instead. I am the only cook for an independent school with about 40 kids.
For them I mainly make muffins, cakes, fruit crisp, biscuits. I would love to expand my offerings at school. I do try my best to make things as healthy as possible for them. I do anywhere between 50-100% whole wheat flour when I am baking for them. Fruit Crisp I have taken out more than half the sugar called for in a recipe and it still turned out sweet. I don't add sugar to the fruit and only use 1/2 the sugar called for in the crisp and used whole wheat. Biscuits are usually 100% whole wheat flour. Pizza crusts have been made with 50% whole wheat. The only time I serve chocolate baked goods is if they have zucchini added.
At home I try and sneak in whole wheat when I can. In muffins, cakes, cookies. I leave my bread unbleached white, same with pie crusts and pizza dough, oh and shortbread cookies.
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