Sweetwater Bakery - Learning to use the Cookie Oven

By Julia Lipkowitz

This morning we only rolled and packaged cookies, and learned how to use the cookie oven. Soon we were in charge of loading the oven and taking the finished cookies out in time.

One of the ovens at Sweetwater Baking Co.

  

The finished cookies.

In the afternoon, we weighed the right amounts of the different types of flours for the separate batches of bread. Different amounts of white, whole wheat, and sometimes spelt and rye flour were measured out. Then, we measured out the salt, as well as the seeds, nuts, and raisins.