Baking and Pastry Arts Blog
From Growth to Greatness: Our Fourth-Quarter Students Shine
Fall 2025
In our last blog, we shared exciting news about the robust enrollment and renewed energy in the Baking and Pastry Arts Program at Edmonds College. Today, we’re thrilled to follow up with an update on these same students, who are now in their fourth-quarter. Continue reading to see what growth looks like in the pastry program:
This outstanding cohort represents exactly what increased enrollment can accomplish. With a lab full of motivated, talented, and diverse students, the learning environment continues to be dynamic and inspiring. This quarter, students have been producing at an impressive professional level, tackling projects that reflect both technical skill and creativity.
Their first rotation was advanced cake decorating– so many cakes! The pastry lab was transformed into a bustling cake studio. Students worked on layered cakes with imaginative flavor pairings and cutting-edge decorating techniques that demonstrated an increasing level of confidence and skill.
Next, they advanced into chocolate work, mastering the techniques used for chocolate tempering and molded chocolate bonbons, which are higher-end skills that require patience, training, and consistency.
In addition to production, these students are also developing essential leadership and business skills through bakery management training, a key component of the fourth-quarter curriculum. Each student completed a manager rotation, during which they took responsibility for day-to-day operations including order intake, ingredient inventory, and yes, even dish pit management. While not glamorous, these roles are vital to understanding how a professional bakery functions, and they prepare students for real-world responsibilities.
Their talents were on full display during our Holiday Luncheon, where students created refined mini pastries for guests to enjoy. Each item reflected teamwork, discipline, and a commitment to quality, hallmarks of the professional kitchen.
And then came the highlight: the creation of five beautiful gingerbread houses, which were displayed in the College Café during the Fall 2025 Holiday Luncheon. These striking pieces showcase not just sugar and spice, but collaboration, craftsmanship, and pride in their work.
As enrollment rises, so does excellence. Our students are not just learning—they are producing, problem-solving, and preparing for careers in the baking and pastry industry. The future is bright (and delicious), and we’re grateful to share this journey with our campus community.
Stay tuned, because next quarter these students will produce our biggest-ever Baking Capstone Reception party. We look forward to sharing this with you!
Student finalizing a cake.
Student putting the final touches on a gingerbread house for the Holiday Luncheon.
Sweet Success: Enrollment Numbers on the Rise
Fall 2024
This fall, the Baking and Pastry Arts Program at Edmonds College isn’t just getting a rise out of its dough. Enrollment of new students is higher than it has been in years.
The shutdown of 2020 jeopardized many businesses in the hospitality industry, and consequently, enrollment in professional technical programs like Edmonds’ Baking and Pastry Arts Program declined.
Over the past several years, pivots have occurred, systems have changed, and curriculum has been updated, all while waiting to see which direction enrollment will take.
Recovery is on the horizon because this fall quarter is seeing pre-COVID enrollment numbers that are hopefully here to stay. In fact, we saw a 116% increase in enrollment compared to fall of 2023.
What does this mean?
A busy baking lab energizes students and promotes an environment that buzzes with creativity. Energized students are highly motivated to learn the techniques necessary to embark on a career in the baking and pastry industry. Higher enrollment has also prompted us to keep Pastry Corner open an hour longer each operational day and also means lots of baked goods for the loyal customers who continue to support our students. Check our webpage for new hours and a current menu that is updated daily, or for folks who are interested, sign up to be on the Pastry Corner Menu email list.
Collin trimming tartlet shells, Edmonds College Baking & Pastry Arts
Olivia and Faith with chocolate espresso tarts, Edmonds College Baking & Pastry Arts
Edmonds College prides itself on offering a high level of services to bolster student success. Our students are immersed in a vibrant learning environment that is encouraging and supportive. If you are considering elevating your baking skills, we encourage you to launch your career today with us. Thank you and stay tuned!
It’s Pie Season
Fall 2023
Pies are a big deal for students in the Baking and Pastry Arts program at Edmonds College. Every year during fall quarter, students produce around 200 pies that are sold to members of the Edmonds College community just in time for the Thanksgiving holiday.
These types of projects expose students to critical lessons, including the soft skills of production planning, time management, and storage, as well as the hard skills of pie making, including the creation of perfect pie dough, rolling out, lining and crimping a perfect pie crust, and, of course, baking the perfect pie.
This year, we are changing things up a bit by swapping out our Dutch apple pie with
an apple almond galette, a delightful free-form tart made with our “perfect” pie dough,
rich almond cream, and super flavorful organic apples from the Edmonds College Campus Community Farm! This change provides students with the opportunity to practice additional skills,
and we are confident that our customers will be excited to try something new.
Thank you for supporting our Baking and Pastry Arts students!