At Davis Bakery & Cafe, we offer crave-able bakery classics, desserts, catering, and renowned quick service but great tasting breakfast and lunch items. Whether you stop in for our bacon, egg, and cheese on a New York bagel, our jalapeno salsa quiche, our Nutella crepesâ€™ with fresh strawberries and bananas, our homemade chicken pot pies, or our home-cured corned beef on marbled rye, you will quickly realize Davis Bakery and Cafe is a special place!
So special that we have been recognized by the Orlando Sentinel for our complete dining experience (click here to read reviews). But don’t stop after your savory experience because we also offer the finest cakes, pies, breakfast pastries, sweet breakfast bread, cannolis and more.
We are proud to stand apart from our larger competitors, offering products baked in small batches with a truly compulsive degree of care. We use natural ingredients like sweet cream butter, fresh blueberries, strawberries, blackberries, bananas, and natural citrus zests, as often as possible. Come indulge with a seat on our patio overlooking the fountains on the lake in the heart of Avalon Park!
Are you planning to open your own baking school? Want to make it successful?
Starting a baking school might seem easy but in order to make it successful and reputable, you have to put in a lot of effort and time. Nowadays, a lot of people have started choosing baking as a career and often look for good baking schools to further their culinary education. So, if you want to attract students to your school then you have to deliver the best and make sure that you provide them with the best facilities and services.
Don’t worry, we have listed down a few things features that you have to keep in mind in order to make your baking school famous and well-recognized.
Offers Highly-Trained Teachers
One of the top things that an individual looks for in a good baking school is the teachers. A trained culinary teacher who is expert in his/her field is likely to make a better impact on the students than a novice baker. This is why you need to make sure that your baking school employs teachers which have the necessary training and qualification to teach baking and also know how to manage the students.
Provides Best Tools and Equipment
Another important feature that every good baking school possesses is the high-quality baking tools and facilities which will be used by the students. Trust me, no one would like to enroll in a school which won’t provide them with proper hands-on sessions and an ability to use good baking equipment for practice and assignments. Keeping separate cooking stations and baking equipment like stand mixers, mixing bowls, baking pans, etc. will help in better teaching which will result in a better reputation of your school.
Offers a Flexible Course System
Every good baking school offers its students with an ability to choose their own program duration and structure. So, if you offer people with full-time and half-time courses and a variety of certification, diploma, etc. programs then you are likely to become more successful. This way you can cater to the needs of working individuals, students, housewives, and so on and give them a chance to enroll in your culinary courses and improve their baking career.
Supportive and Promotes Creativity
One of the most important characteristics of any baking institute is that it inspires the students and the staff members to be creative and innovative. A good school will welcome new ideas and implement them if they are beneficial for the school and the students. So, make sure that you carry out events or meetings where you discuss new ideas with your faculty and students and allow them to put their creative idea forward.
Offers a Comfortable Environment to Students
A good and comfortable environment can help in retaining students and will also make your baking school more popular among the masses. If your baking school offers good teachers and baking equipment but doesn’t provide a good learning environment then you are likely to lose the people. So, make sure that the kitchen layout in your school and other areas are not suffocating and offer enough space for the students and faculty to move around and go about their work.
Exposure to Good Job Opportunities
Most importantly, make sure that you are associated with good restaurant and hotel chains which will employ your students once they complete their programs. If your baking school offers more exposure and career opportunities to the students then it is likely to be approached by more people. Always remember that a good baking school not only imparts adequate knowledge to the students but also gives them a fair chance and opportunity to make something out of this acquired knowledge.
If you tried our Hardy Oatmeal Bread and want more variation of the bread that you can serve to your guest this easter, today I will share with you a bit difficult but tasty cardamom easter bread recipe.
1 uncooked egg in the shell, tinted red
1 package dry yeast
1/4 cup warm water (105 to 115 degrees F)
1/4 cup (1/2 stick) butter (room temperature)
1/3 cup granulated sugar
1/2 teaspoon salt
1/2 cup hot milk
2 teaspoons ground cardamom
About 3 1/2 cups all-purpose flour
1 egg (room temperature)
1/4 cup milk
A Teaspoon of sugar
One baking sheet, greased or Teflon.
Color the egg with regular Easter egg dye (don’t use ordinary food coloring that may run off the egg and discolor the loaf).
In a small bowl or cup, dissolve yeast in water. Whip with a metal whisk or fork to hasten the action.
In a large mixing bowl, put sugar, butter, and salt. Pour milk over it. Stir until butter is soft and milk has cooled to lukewarm. Add cardamom. Blend in 1 cup flour with 25 strong strokes with a wooden spoon. Stir in the egg (not the colored one) and yeast. Add remaining flour, a half cup at a time, first with the spoon and then by hand, until a rough ball is formed and the dough pulls away from the sides of the bowl.
Turn the ball of dough onto a floured work surface, a countertop or breadboard, and knead with a rhythmic push-turn-fold motion. (If dough hook on the mixer is used, knead for 6 minutes.) The dough will be well kneaded until it is sticky.
Place the ball of dough in a greased bowl cover tightly with plastic wrap and put that into warm draft-free place (80 to 85 degrees F) until it has doubled in bulk, about 1 1/4 hours.
Turn back the plastic wrap, punch down the dough and replace the coverlet rise until almost doubled again (about 1 hour).
Turn the dough out onto a lightly floured work surface, knead for 60 seconds or until the bubbles have risen through the dough. Then divide that dough into three equal parts. Cover them with a towel or wax paper and let them rest for about 10 minutes.
Roll each part under the heel of the hands so that it forms a strand about 16-inches long, with slightly tapered ends. Line them up parallel on the greased baking sheet and braid them loosely without stretching. Begin in the middle and work toward either end. Pinch the strands together at the ends. Carefully fashion a nest for the tinted egg under the strands in the middle of the loaf. (It is important that the egg is tucked deep under the braids so it will not be pushed out when the dough rises.)
Cover the braid with wax paper and return to the warm place until it has almost doubled in size (about 45 minutes).
Preheat oven to 375 degrees F. Brush the loaf with milk and sprinkle with sugar.
Place in the oven for about 40 minutes.
When the loaf is golden brown in colour and tapping the bottom crust yields a hard, hollow sound, the bread is baked.
If not, return to the oven for an additional 10 minutes.
Midway through the baking period, shift the loaf turn it halfway around so it is exposed equally to temperature variations in the oven.Remove bread from the oven.
A braided bread while hot from the oven is fragile, so handle it carefully when removing to a metal cooling rack. It can be sliced while still warm or served cold or toasted.
Remove the egg before that part of the bread is sliced.
Choosing a perfect Microwave Convection Oven for yourself isn’t easy, you need to check various features before you can even begin to choose the right one for yourself. If you are new to the oven market, then this article will be the perfect way to ensure that you are selecting a microwave convection oven after checking the most important features.
Here are a few top features that you should consider when you’re in search of a new oven for yourself:
1. Adequate Capacity
The first important feature to consider when buying a convection oven is that your oven should have enough capacity to cook a meal for your entire family. If you have a small family, then you need to look for an oven who comes with a 15l capacity and if you have a large family, then you need to check an oven with more than 28l capacity if you want to cook food for your whole family quickly and efficiently.
2. Auto Cook Menu Options
Another important feature to consider is the Auto Cook Menu which basically means that your oven comes with preset programs to make it easier for you to cook certain types of recipes. You will have an option of dishes to choose from and once you have chosen an adequate dish code, then you just need to place your food items inside the oven and start it, it will set the temperature and the timer according to the dish you have chosen.
3. Child Lock
One of the most important features to consider when buying a microwave convection oven is a child lock. This will help in protecting your kids from any unforeseen accidents and you don’t have to worry about your children every time you use the oven.
If you frequently thaw your meat and vegetables, then a convection oven with defrost option would be quite beneficial for you as you can just use this function to unfreeze your food quickly. It is also quite easy to use. Just place your food item inside and choose the frozen food’s weight, your microwave will take care of everything else.
Another useful feature in an oven is the pre-heat function which helps in getting your oven to a certain temperature which will make it easier to bake or cook quickly.
This function is usually used for baking cakes, pastries, cookies, and so on. This also helps you in saving energy as your food is prepared much quickly.
Another important feature that you must look out for is the timer. This helps you in starting or ending a cooking program automatically and reduces the need to keep a check on the oven. Once the timer ends, you will hear a bell which will indicate that it is time to take out your dish.
7. Easy to use panel
One of the top features that you need to look out for is easy to use the panel as this will make it easier for you to control the microwave. You will be able to choose a setting easily and won’t get stuck when selecting the right temperature, settings, etc.
Whether you are cooking for yourself, your family, or for the company, this is a real crowd pleaser. Not only is it a complete meal all in one, but it can also be prepared ahead of time and placed in the oven when you’re ready to eat.
You will need:
1 1/2-2 pounds of chicken tenderloins cut up into bite-size chunks
1 cup of vegetables of your choice such as peas and carrots
1-2 tablespoons of butter
2 cloves garlic minced
2 tablespoons flour
2 cups of chicken stock
1 cup heavy cream
1 store bought pie crust that can be rolled out flat
1 egg lightly beaten
Preheat your oven to 400 degrees F.
In a bowl mix together paprika, sage, oregano, salt & pepper, then add your chicken chunks and coat well.
Heat oil in a pan over medium/high heat.
Sauté your chicken for about 7 to 8 minutes until cooked through.
Remove chicken from pan with tongs leaving the remaining oil and juices in the pan.
To the same pan add your onions and vegetables with salt and pepper with 1-2 tablespoons of butter and cook for about 3-5 minutes until tender.
Then add your minced garlic for cook for about 1 more minute.
Sprinkle in your flour evenly until it’s absorbed by the vegetable juices.
Next, add your chicken stock and mix together well.
Bring to a simmer until the liquid thickens.
Then stir in your heavy cream and add a bit more salt if needed.
Add the reserved chicken. Now it’s time to transfer your mixture to your baking dish.
Roll out your store bought a pie crust and lay evenly on top of your dish making two or three diagonal slits down the center to vent.
Brush the top of your pie crust with your beaten egg. Bake for 25-30 minutes or until your crust is a golden brown.
If you are preparing to make this dish later you can place aluminum foil over your baking dish when placed in the refrigerator, then you can add the pie crust on top later when you are ready to cook your meal.
Having a healthy diet with chicken, it is recommended to consume poultry at least 3 times a week. Your chicken dishes never have to be routine or boring with the fun and endless ways of preparing this pleasant and tasty dish!
One of the highlights of the summer months is outdoor grilling. The aroma during the cooking process gives you a preview of the delicious flavor you are soon to enjoy. But what if you don’t currently have an outdoor grill, or are restricted to use one on your premises? Not to worry, since there are counter and stove top grills available to use right in your kitchen.
Even though you can grill any section of the chicken, it’s the breasts that have proven to be the most popular. One easy trick to ensure your grilled chicken breasts will not come out dry is to marinate up to 12-24 hours before cooking time.
Here is a quick and easy barbeque marinade:
mix together 1 1/2 cups of vegetable oil
3/4 cup soy sauce
1/3 cup of lemon juice
1/2 cup red wine vinegar
1/2 cup of Worcestershire sauce
1 teaspoon of salt
1 tablespoon of black pepper
1/2 teaspoon of parsley
When grilling your chicken breasts cook 6 to 8 minutes on each side on medium/high heat.
I don’t know about you, but this is the first place my mind goes when I hear the word “chicken”! That nice, crunchy, greasy, goodness can be yours tonight with this easy recipe. You will need to cut up your chicken into pieces separating your breasts, wings, and thighs and pat dry.
The rule of thumb with frying chicken is that you coat your chicken with a dry mixture, then a wet mixture and dry again before placing into the cooking oil.
The ingredients you will need are:
1 1/2 teaspoons of salt
1 1/2 cups of flour
1 teaspoon of black pepper
1/2 teaspoon cayenne powder
1 cup buttermilk
plenty of vegetable oil
First, preheat your vegetable oil into a Dutch oven or large pot on medium heat.
Oil level should reach high enough to cover your chicken pieces once placed it.
The temperature should reach 360 degrees F on your deep-fry thermometer.
For your dry ingredients mix together in a large bowl your salt, black pepper, flour, and cayenne.
In another bowl add your buttermilk.
Coat your chicken pieces well with your dry ingredients, then with your wet and back to the dry.
Using tongs, carefully and slowly place your prepared chicken into the oil and cook each side for about 10 minutes turning only once.
Frequently turning can cause the batter to fall off from the surface of your chicken.
Once fully cooked, place on a plate lined with a paper towel and serve.
If you have not attempted to prepare your first full bird it’s actually easier than you think. When roasting your whole chicken preheat your oven to 450 degrees F. If you plan on roasting some vegetables such as chopped onions, celery, carrots, and potatoes, you can place them on the bottom of your pan then add some salt and pepper. To prepare your chicken to rinse thoroughly, removing the giblets from the center cavity.
You can discard these or you can set aside for later to create a nice chicken stock. Pat your chicken dry. If you cook a damp chicken it will cause your skin to become very soggy once finished instead of nice crispy skin we all stealthy grab for. Next, mix together ingredients you plan to coat your chicken with.
A traditional way is with butter or olive oil, lemon juice, herbs, and garlic. Another suggestion is to combine chili powder, cumin, and sage if you prefer a spicy flavor. There are so many ways you can season your roast from barbeque to ranch and Indian to Asian. Now you’re ready to brush or rub your mixture well on the full surface of your chicken.
Once fully prepped, place your chicken in your roasting pan. To ensure the bottom of your chicken will not become damp and to cook more evenly, your chicken should be raised a couple inches from the bottom, either by your vegetables or an iron rack. Cook for 10-15 minutes at 450 degrees F. Then reduce temperature to 350 degrees F and roast for 20 minutes for every pound.
Typically it takes an hour of actual cooking time depending on the side of your bird. Your meat thermometer will read 165 degrees F when it’s fully cooked. Once you take your pan out of the oven you’ve come to your last, but a most important step, resting! Did you know that if you cut your meat as soon as it’s out of the oven you can lose up to 10 tablespoons of juices?
To avoid your chicken meat from drying out it is recommended to wait at least 10-20 minutes before carving. Patience is the key. When it’s time to display your masterpiece as everyone calls dibs on their favorite sections of the roasted bird as soon as it’s placed on the dinner table!