It’s a combination that sets future bakers up for success: hands-on training while earning a college degree.
The folks who know about the Bakery Kiosk on Friday mornings know it well; it’s student-run and student-led, which draws a crowd to the Cascade Culinary Institute.
Emily Kirk got to visit with the students & staff in this year’s Baking and Pastry program’s winter term course to learn more about what goes into a career in culinary.
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