Too much fun at room 4 Dessert #georgebrownbaking #room4dessert #teamawesome #rainbowgosquad #mebeingmystupidassself https://www.instagram.com/p/BwOBWnaBB8J/?utm_source=ig_tumblr_share&igshid=fvs8ryyk8o2j
seen from Germany
seen from Australia

seen from Brazil
seen from United States
seen from United States
seen from Taiwan
seen from Egypt
seen from United Kingdom
seen from United Kingdom
seen from United Kingdom
seen from United Kingdom

seen from United Kingdom

seen from United Kingdom

seen from United Kingdom
seen from United Kingdom
seen from United Kingdom

seen from United Kingdom
seen from China

seen from United States
seen from China
Too much fun at room 4 Dessert #georgebrownbaking #room4dessert #teamawesome #rainbowgosquad #mebeingmystupidassself https://www.instagram.com/p/BwOBWnaBB8J/?utm_source=ig_tumblr_share&igshid=fvs8ryyk8o2j
Room 4 Dessert!! Our big final project has come and gone and was a huge success! Can’t ever begin to tell you how lost I would be without the wonder women who baked by my side #georgebrownbaking #room4dessert #pastrytoronto #newyorkfood #teamawesome #rainbowgosquad (at George Brown College) https://www.instagram.com/p/BwOA-9bBAfg/?utm_source=ig_tumblr_share&igshid=19le14hpwqh52
#room4dessert #moreplease
👍🏻 Good dessert #room4dessert #dessertstagram #desserttable
Figs & hazelnut Like 👍🏻 格雷木xubike #sweetstagram #dessertstagram #room4dessert
WEEK FOURTEEN : ROOM 4 DESSERT Capstone event Well we finished the two year baking and pastry program at George Brown with our final sold-out event, Room 4 Dessert. It went by so fast, but it was a total blast and I made so many new friends. All of our products turned out beautifully yesterday and we are all very proud and tired. Here was our final menu (18th century France): Baguette Apricot jelly Cherry cordials Apple thyme white chocolate and sparkling gelee bon bons Asparagus soup Cherry curd beignets Profiteroles with vanilla creme patissiere and caramel Vol-au-vents with mushroom-leek bechamel filling Apricot and lemon-ginger granita Vanilla, strawberry, rhubarb mousse cake with coconut dacquoise and feuilletine insert