Over one year ago, we realized through our work together as the Social Impact Director and the Head Chef of Molly Moon's Homemade Ice Cream that it was really hard to be able to offer ice cream maker opportunities to individuals with little to no experience in the kitchen. We sought out resources that would help people with barriers to opportunity in the pastry industry gain skills for employment. After searching, and not finding programs that we felt were quite right for individuals with barriers, we decided to create our own free baking and pastry training program—The Pastry Project!
Our 12-week pilot program, funded by the Pioneer Square Business Improvement Area, launched in the Fall 2019! Students are learning valuable skills and methods like how to make cookies, cakes, cream puffs, tarts, yeasted doughs and more, all in a commercial production setting donated by The London Plane. In addition to learning baking and pastry methods and skills needed for good jobs, students of The Pastry Project are supported in learning professional skills—like time management and how to communicate effectively with coworkers and bosses. They also receive resume writing and job application assistance, as well as interview coaching. After graduation, students will receive ongoing mentorship and will always have access to our equipment and cookbook library and office hours to help them reach their career goals!
After graduation, we’ll support students of The Pastry Project in finding placement in good jobs - ones that utilize their skills and support them in their career growth. We are working with amazing baking and pastry businesses to help create opportunity for our students. Businesses supporting The Pastry Project include Molly Moon's Homemade Ice Cream, Trophy Cupcakes, Intrigue Chocolate, Hello Robin Cookies, The London Plane, PCC Community Markets, Raised Doughnuts, Macrina Bakery & Cafe, Princi, Lady Yum and more!