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Industrious Students Trade ‘Feed’ for ‘Feedback’

From left, Sabrina Smith, of Easton, who presented gluten-free snickerdoodles and two other cookie samples; Jazmin R. Walker, of Williamsport, who offered cocktail-inspired cupcakes; and Tiffany A. Reese, of Wellsboro, who prepared nine lollipop flavors for the event.
From left, Sabrina Smith, of Easton, who presented gluten-free snickerdoodles and two other cookie samples; Jazmin R. Walker, of Williamsport, who offered cocktail-inspired cupcakes; and Tiffany A. Reese, of Wellsboro, who prepared nine lollipop flavors for the event.
Among products marketed by Ana Nicole Uribe’s “Cocoa Noire Bakery” was a raspberry lemon chiffon cake shot, dressed with flecks of gold leaf. Uribe is from Lewisburg.
Among products marketed by Ana Nicole Uribe’s “Cocoa Noire Bakery” was a raspberry lemon chiffon cake shot, dressed with flecks of gold leaf. Uribe is from Lewisburg.
“Cocktail cupcakes” – including Chocolate Cherry Coke & Rum, Caramel Apple RumChata and Margarita flavored samples – were offered by Jazmin R. Walker’s “Sophisticated Sweets” bakery.
“Cocktail cupcakes” – including Chocolate Cherry Coke & Rum, Caramel Apple RumChata and Margarita flavored samples – were offered by Jazmin R. Walker’s “Sophisticated Sweets” bakery.
Students cheerfully greet those stopping by for samples, encouraging comments on their new products.
Students cheerfully greet those stopping by for samples, encouraging comments on their new products.
A sample of the creative point-of-sale merchandising employed by the students: Jessica N. Felton’s “Donut Break” artisan doughnut café.
A sample of the creative point-of-sale merchandising employed by the students: Jessica N. Felton’s “Donut Break” artisan doughnut café.

Students in the Advanced Baking & Pastry Operations course held a “trade show” in the Keystone Dining Room on Wednesday, showing off their skills – not only in baking, but in business planning and merchandising. In addition to the patisserie sales the class plans and produces in The Market throughout the semester, each student developed a new product, spelling out human resources and facilities requirements, and developing marketing materials and packaging. As part of the trade show, the students provided free samples of their innovative products – from coffee-glazed doughnuts to intriguing lollipop flavors, and from gluten-free cookies to five flavors of handmade marshmallows.

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