Cross Bakeshop Gets Meal Out The Door

Genesis Correa flipped a farmer’s omelet onto the grill, Damani Wheeler cut thick slices of ciabatta toast, Klever Chilel delivered the fresh off the grill breakfasts, and Tracey Salazar poured customers of the Wilbur Cross Bakeshop a cold cup of fresh grapefruit juice. 

That was the scene inside a Baking & Pastry class taught by Wilbur Cross’ culinary teacher John Valus at the city’s largest high school. 

The students in Valus’ culinary classes open and run the bakeshop once a month for school staff to pick up fresh and handmade breakfast treats. 

The Cross kitchen was toasty and flowing with aromas of warm blackberry and brown sugar banana sweets and perfectly crisp toast. The students engaged in the full range of culinary work, from preparing the food, then serving it to people in the school, to cleaning up.

Valus said as the year progresses the bakeshop menu gets more complex menu items as the students’ skills develop. His goal is to get it to the point by the end of the year that he can stand and observe in the corner while the students take charge. 

Two weeks ago the students completed their culinary midterms, which were in the form of Valus’ version of cupcake wars. 

Last week Valus tasked them with helping to use up food recently delivered by Haven’s Harvest specifically for the culinary lab. This included dozens of blackberries, grapefruits, and veggies. 

So for Friday’s menu the students served brown sugar banana muffins, fresh grapefruit juice, blackberry scones, and omelets. 

“Let’s go we’re open’ in three minutes,” Valus called out to his team of student chefs at around 7:45 a.m.

On Friday the students worked only on to-go and delivery orders. (Typically the bakeshop opens its dining area for staff to sit down and eat breakfast but the dining room was reserved for another culinary event happening later in the day.)

“Who’s in the window for cashier?” Valus asked his class of seven. 

Junior Lorelay Cabrera volunteered then secured a hairnet over her hair. All others in the kitchen suited up in gloves and a hairnet. 

“The scones are coming out in a second. Get the cooling racks ready,” Valus called out. 

While senior Antoine Morrison, Jr. laid out the racks, classmate Tracey Salazar, a junior, took charge of the coffee, tea, and fresh squeezed juice area. She organized the creamer and sugar into a self service section for customers. 

Following chef’s orders, junior, Genesis Correa pulled out a dozen jumbo eggs to start.

“Let’s use just two eggs each because they’re jumbo,” Valus said. 

Friday’s customers included a security officer, teachers, and support staffers looking to start their mornings with a fresh and tasty breakfast. 

While Lorelay took orders, Genesis manned the grill, with junior Damani Wheeler passing Genesis each ingredient for the omelets. 

The muffins and scones were sold for $2. From the griddle students cooked up omelets for staff for $4.

While waiting for their first order of the morning, Genesis prepared a test omelet for her classmates to taste. She cracked her eggs into a bowl, seasoned them with oregano, then beat them until smooth. Then she poured them onto the grill. She let it cook for about 20 seconds, then added some slices of cheese, a blend of peppers and onions, and diced tomatoes. 

Each with a fork in hand, the class did a taste test on the Genesis’s work. ​“That is really good. Wow,” Antoine said, going for a second bite. 

Junior Klever Chilel packaged up the muffins and scones for orders and made the sole delivery of the morning to a second-floor classroom. 

As staff orders came in slowly, the class got on top of pushing dishes through the dishwasher during wait times to avoid having to do it all at the end. 

Valus and the students kept a close eye on the time throughout the hour-long period to allow for pairs of classmates to serve up their own breakfasts and have a meal before the hour was up. 

While Genesis and Damani went off for their breakfast break to enjoy omelets and ciabatta toast, Klever took over on the grill to cook up omelet orders. 

“What’s the difference between a western and a farmer’s omelet?” Lorelay asked Valus. 

Valus explained that a western omelet has ham, peppers and onion, and can be prepared with our without cheese. A farmer’s omelet is all veggies and tomatoes, with or without cheese. 

Throughout the morning bakeshop, as muffins and scones were bought, the students made sure to keep up with organizing the display of the sweets in order to allow customers to see in advance what they’re buying. 

Then came another western omelet order. Klever started with beating two eggs and dropping it in the middle of the grill. Valus helped by throwing on two pieces of toast to char. Then Klever added in cheese, ham, and veggies. 

Valus taught him how to tri-fold the omelet rather than half-fold it like usual. 

Klever waited for the melting cheese to ooze from the sides of the omelet to be sure it was done. Then they practiced a swift sliding motion with the spatula to get under the omelet and scoop it from the hot surface and into the to-go container. 

With 15 minutes remaining, the students who hadn’t yet had breakfast cooked themselves up a morning meal. 

At first Antoine began making an omelet but mixed in his vegetables, cheese, and ham too early so he instead made it into scrambled eggs. 

Friday Antoine learned he doesn’t like grapefruit, or at least fresh squeezed grapefruit juice. He described it as too tart. Others agreed, so Tracey added in some sugar. They all agreed it then tasted better. 

“You guys are the generation of sugar and salt, but I guess you get a plus for ingenuity,” Valus said. 

While senior Ja’Naviah Johnson scrambled up some eggs, she gave it a taste followed by the head nod of approval. 

Just before the end of the class, the students closed up shop, wiped counters, washed dishes, locked away the day’s earnings, and cleaned the grill. They put together a platter of leftover muffins and scones and delivered it to the front office staff. 

Lorelay, who was the cashier during Friday’s class, said the Baking & Pastry class has been helping her to be independent and less fearful in the kitchen. She initially feared burning food or not making it taste good. 

So far her favorite recipe is s’mores muffins, which she was able to add to the fall bakeshop menu.

Typically she helps her aunt and mother cook at home but lets them take charge. Now, she said, ​“I’m actually excited to see what else I can do.”