This month your correspondent has elected to share some confidential ski performance information guaranteed to exponentially improve your skiing or boarding regardless of your skill level or conditions on the mountain. Just what could accomplish improvement on such a scale without fail you wonder?
The answer is contained in two simple life altering words: morning buns.
And just what are these? Canyon Blog wasn’t exactly sure, other than that whenever they’re on offer at Baked and Brewed in Snowbird Plaza he doesn’t pass up the opportunity to secure one. So, in order to answer the question, he sought out Jessica Shelton, Snowbird’s master pastry chef.
Canyon Blog: “How did you get interested pastry?”
Jessica: “I was a political science major at the “U” but found that culinary school was more satisfying.”
CB: “Yes, but pastry seems a unique destination.”
JS: “I learned in the French style but my inspiration comes from travel. I also learned along the way that flavor is more important than appearance.”
It’s obvious that what Jessica and her team of professionals create on the ground floor of the Cliff Lodge delivers both. With a mere six people they create all the baking confectionary bliss and pastries for Baked and Brewed, The Steakpit, The Bistro, Wildflower, Creekside, Mid gad, The Aerie and the Atrium. That’s in addition to catering weddings and conferences.
That’s an astounding amount of flour, sugar and butter.
“We’ve never been busier,” confides the master chef, whose day begins at 4am to deliver the goodies.
And while there are certainly other offerings on display such as the cinnamon rolls and various Danishes (apricot being your correspondent’s preferred flavor) none of them compare with the Morning Buns available at Baked and Brewed and their ability to turbo charge your riding/skiing. Don’t believe it? Try it and see. And if there aren’t any available by the time you check it merely means Canyon Blog’s beaten you to it. And of course, if that’s true, you’ll never catch him on the slope…
