Today we visit our head baker Rabin and get an exclusive look into the making of our rich Coach House desserts. Every week hundreds of ponds of flour, sugar, and grains are used to create diverse delights to enrich your Coach House experience. Our little baking team starts at five am every weekday and let me tell you; the smell of confection sugar, sweet cakes, and fresh bread piping through the air is all together heavenly.
How long have you worked for the Coach House?
What kind of items do you create?
We use thirteen kinds of flour, including oats, redi-sour, and whole grains for different breads and cakes. We have over twenty different cakes, five different pies, five different cookies, and multiple muffins and pastries that alternate. Our goal is to try three different bundt cake flavors each week for our counter.
(I must say the bundt cakes really add to the décor. They give a classic diner feel in their sleek silver cake stands while simultaneously causing you to salivate immediately. It’s no wonder why they move so quickly.)
What are the most popular items?
Strawberry cheesecake has always reigned as king, and then the classics like Seven Layer Cake, Strawberry Shortcake, Carrot cake, and Chocolate Fudge.
Final question what is your personal favorite to make?
Hands down the Tiramisu Cake, when I’m done making it I know I’m taking it home to eat it.