San Antonio, TX – The
Culinary Institute of America at San Antonio is excited to announce the
return of the popular CIA Bakery Café to Pearl on Wednesday, March 9. For
six weeks, the pop-up café will offer a variety of favorite sweet and savory
bakery items in addition to new creations, great coffee, and signature aguas frescas every weekday
through April 14.
“Our baking and pastry arts students have true talent that has
grown exponentially by learning new techniques and methods at the college,”
says Alain Dubernard, baking
and pastry arts department chair. “We are thrilled to welcome the city
of San Antonio to taste their creations at the CIA Bakery Café.”
from years past will make a comeback to the café, including the
Cake, Opera Cake, Coconut Frangipane cupcake, Alfajores, Cannele de
Bordeaux, and White Chocolate Banana Tarts,
as well as Cranberry Walnut Scones, Guava and Manchego Empanadas,
and special cookies and breakfast Items. The café’s menu will
revolve continuously during the six weeks, and will also feature
and cheese, new salads, savory dishes, and more.
The pop-up Bakery
Café was conceived to invoke a uniquely exciting dining experience while giving
students familiarity with the daily operations of a bakery. The Bakery Café is
a capstone course for CIA baking and pastry arts majors graduating in April with their AAS degrees. Students will work in both
the front and back of house at the café under the direction of Chefs Dubernard and Patrick Clark, and instructor Jenny Placette.
CIA Bakery Café will
be open Monday to Friday for breakfast and lunch from 8 a.m. to 2 p.m. CIA Bakery Café is located at Pearl at
312 Pearl Parkway, Suite 2102, with the entrance located off Karnes Street, in
San Antonio, TX. For more information and updates, please visit our facebook page.
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA offers
associate degrees in culinary arts and baking and pastry arts; bachelor’s
degree majors in management, culinary science, and applied food studies; and
executive education through its Food Business School. Its conferences and
consulting services have made the CIA the think tank of the food industry in
the areas of health & wellness, sustainability, world cuisines &
cultures, and professional excellence & innovation. The college also offers
certificate programs and courses for professionals and enthusiasts. Its
worldwide network of 48,000 alumni includes leaders in every area of
foodservice and hospitality. The CIA has campuses in New York, California,
Texas, and Singapore.
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