JCCC Pastry Program: 12 Dames and One Dude Bakery

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JCCC Pastry Program: 12 Dames and One Dude Bakery Seasonal pastry & baked goods are freshly made by students in JCCC's Pastry/Baking Certificate Program. Fridays 3pm - 530pm

WHCA Building on the southeast corner of the JCCC campus. Orders can be placed Friday - Tuesday through this website: https://secure.touchnet.com/C20110_ustores/web/store_main.jsp?STOREID=70&SINGLESTORE=true

Week 9 is looking very good! The kids are upping their game! We’re featuring Mammogram Sandwich Cookies in honor of Brea...
10/23/2026

Week 9 is looking very good! The kids are upping their game! We’re featuring Mammogram Sandwich Cookies in honor of Breast Cancer Month!

Pillow Cake is finally done! Cylinder Mirror Glaze Cake completed this week as well! It was a successful Week 9 in Occas...
10/21/2026

Pillow Cake is finally done! Cylinder Mirror Glaze Cake completed this week as well! It was a successful Week 9 in Occasion and Wedding Cakes HMPB 274!

CHEF LEGENDS: EUGÉNIE BRAZIER — THE WOMAN WHO MADE HISTORY IN FRENCH CUISINEIn 1933, a French chef achieved something ex...
10/12/2026

CHEF LEGENDS:
EUGÉNIE BRAZIER — THE WOMAN WHO MADE HISTORY IN FRENCH CUISINE
In 1933, a French chef achieved something extraordinary: six Michelin stars across two restaurants at the same time. Her name was Eugénie Brazier, known as La Mère Brazier, and her influence on French gastronomy deserves far more recognition.
Born in 1895, Brazier opened her first restaurant in Lyon in 1921 and a second establishment at Col de la Luère in 1929. Her cooking celebrated the traditions of Lyonnais cuisine, combining excellent local produce, disciplined technique and carefully executed dishes without unnecessary theatrics.
One of her signature preparations was poularde demi-deuil, a Bresse chicken with thin slices of black truffle inserted beneath the skin before cooking. As the truffle darkened the flesh beneath the pale skin, the dish acquired its evocative name, meaning “chicken in half-mourning.”
Brazier was also an influential mentor. Among the young cooks who trained in her kitchen was Paul Bocuse, who would later become one of the most recognised figures in French gastronomy. Her legacy was not simply a collection of celebrated dishes, but a professional standard passed from one generation of chefs to the next.
Her story challenges the way culinary history is often told. Behind the celebrated names of French cuisine stood women whose skill, discipline and leadership helped shape the profession long before celebrity chefs became a global phenomenon.
Brazier's example still speaks to working kitchens today: respect your ingredients, organise your work properly and understand that consistency is earned through practice, not shortcuts.
Great cooking starts with knowledge, discipline and respect for the product.
👨‍🍳 CHEFS, WHO TAUGHT YOU THE MOST IMPORTANT LESSON YOU STILL USE IN YOUR KITCHEN TODAY?

Stolen from the Original Church of Sarcasm...LOL😂
10/12/2026

Stolen from the Original Church of Sarcasm...LOL😂

Our farewell to Summer! The cases are full and the line, right now, is long!
10/09/2026

Our farewell to Summer! The cases are full and the line, right now, is long!

Fall Production Menu Begins Next Friday!Today is the last offering of our Summer Production Menu. Please make sure to ta...
10/09/2026

Fall Production Menu Begins Next Friday!

Today is the last offering of our Summer Production Menu. Please make sure to take advantage of Ms. Abby's complimentary beverage offering, "Faux-Hito" and Ms. Adriana's Almond Crepe Cake with Raspberry Rose Compote.

Join us Fridays from 3:00-5:30 p.m. in the WHCA Atrium as we debut our new Fall Production Menu, featuring the flavors of the season, including apple, pumpkin, pear, nut, sweet, and savory selections. The menu will be offered through the end of the semester. Our last bake sale is Dec. 4th.

Week 13 (Nov. 20) will feature our special Pie-Only Bake Sale, with a variety of student-created pies and tarts, along with apple, pecan, and pumpkin pies, including gluten-free options. The Pie-Only Menu will be published in early November.
**Please note that advance or online ordering is not available.

Thank you for your continued support, especially as we've transitioned to Friday bake sales.

Patisserie went Indian this week! Thandai Cassata. The white mouse is flavored with a thandai spice mix. Inside the dess...
10/02/2026

Patisserie went Indian this week! Thandai Cassata. The white mouse is flavored with a thandai spice mix. Inside the dessert are two inserts, one mango and strawberry. Garnished with vanilla meringues.

My thanks to our terrific customers and my strong 2026-2027 P/B Cert. class! We sold out this week! My students stepped ...
09/26/2026

My thanks to our terrific customers and my strong 2026-2027 P/B Cert. class! We sold out this week! My students stepped up their game this week!

In addition to our bake sale this week my students went on a field trip to André’s Confiserie Suisse!
09/25/2026

In addition to our bake sale this week my students went on a field trip to André’s Confiserie Suisse!

Week 5 is in the bag! We’re featuring a classic Alfajore sandwich cookie, a ubiquitous pastry in South American countrie...
09/25/2026

Week 5 is in the bag! We’re featuring a classic Alfajore sandwich cookie, a ubiquitous pastry in South American countries. Too thin shortbread cookies sandwich with Dulce de Leche or orange marmalade. The cookie is then dipped in chocolate..

Address

12345 College Boulevard
Overland Park, KS
66210

Opening Hours

3pm - 5:30pm

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