VERO BEACH — Patisserie Vero Beach is excited to announce its 3rd annual participation in the Bakery Open House. With more than 40 bakeries participating in The Bread Bakers Guild of America’s 5th Annual Bakery Open House on June 27, Patisserie Vero Beach will open their bakery doors to the public for the chance for visitors to delve into what it takes each day for Chef Mark to prepare the freshly baked goods sold at Patisserie Vero Beach.
The Guild-Wide Bakery Open House was conceived as a way to bring communities to their bakeries, as well as to champion the cause for locally made bread. Having championed breads such as Valrhona Chocolate Espresso with St. Germain Cherries and New York style rye, Patisserie Vero Beach prides themselves on not only their locally made bread, but also bread made from organic and local ingredients.
The day will launch the Patisserie’s Hands-On Workshop Series with their first of the Season focused on Ancient Grains plus tastings of all the breads baked fresh at Patisserie Vero Beach including baguettes, Sailfish Brewery Spent Grain Levain, Kamut Kabocha, Ciabatta and more.
The Workshop Season continues with All About Choux on Saturday, July 18th and Rolls and Specialty Shapes on Saturday, July 25th. Contact the Patisserie for more information or to reserve space as workshops sell out quickly.
Over the past two years the Bread Bakers’ Guild Open House and the launch of Patisserie’s Hands-On Workshop Season has allowed participants to meet and work with Chef Mark, “it’s a great opportunity for me to share bakery stories and our mission regarding handmade foods, eating whole foods and shopping and eating locally.”
General Manager and partner, Christian Garcia said, “We sample guests on several of our breads and ingredients and drive home the point that our breads and other items start out as 50 pound bags of flour each day. The Hands-On Workshops launch is an important component of our Open House and allows our guests to participate in production of some of our products just like we do every day at the Patisserie – they sell out fast, so contact us to reserve your space!”
