Halfway There!

JB 47 is wrapping up Week 6 of JB!

This week we covered a lot in Nutrition. We looked at adapting recipes to increase nutrient levels in food. Nutrients can be affected not only in preparation, but also in how we store them. Fruit releases ethylene gas which can cause them to over-ripen but we can also use that knowledge when we have fruit that needs to ripen: put it in a closed paper bag and it will ripen up faster!

We also talked about allergens more in depth and how to work with customers who have allergies, as well as creating an allergy program within a restaurant.

We previously discussed allergens in ServSafe, so it was a nice review. This week in ServSafe we discussed cleaning and sanitizing, and how to control pests within the operation.

In the kitchen we continued the muffin method and made Blueberry Muffins!

We tried out a new product which will be available for sale starting next week: Oreo Cheesecake Bars! Very excited about this new offering, and we hope you are too! Orders reopen on Sunday here!

If you or someone you know are interested in joining Just Bakery, join us April 20 for our Information Session! The Information Session is where we run through the program, the different supports we offer through it, answer questions you may have, and send out the application. If you are interested in attending, please email Jaclyn at jaclyn@justdane.org and she will provide you with the Zoom link!


Would you be interested in a monthly membership to Just Bakery treats? Please fill out our survey, created by one of our interns, Brandon, as his change agent for school. We would love to have some results for him to write about. It’ll take just a couple minutes. You can find it here: https://forms.gle/gk3nF47KHoRTYTkRA

Thank you for our continued support of our program! We want to hear from you! Is there a spring/summer product you want to see on our menu? Comment your ideas below!

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