Bistro Savoir takes pre-orders for third annual Thanksgiving Sale

SAVANNAH –Savannah Technical College’s Culinary Institute of Savannah proudly offers Bistro Savoir featuring artisan breads, spreads and desserts for Thanksgiving.Online pre-order sales are available through noon on November 18, or when quantities are sold out at

Bistro Savoir from the Culinary Institute of Savannah at Savannah Technical College features the finest quality ingredients that are locally sourced, milled and handmade under the direction of the American Culinary Federation 2014 Chef Educator of the Year Jean Vendeville, a world renowned pastry chef and department head for culinary arts at STC.

Artisan breads include pumpkin and apple honey muffins, cherry cheese coffeecake, dinner rolls (12), sourdough bread, many seeds German bread, challah and tarte flambée. For the first time, lemon-herbed oil and dill/chive-infused red wine vinegar will be sold, as well as honey butter and olive butter to complement the artisan breads.

Desserts include cookies (cowboy, peanut butter), pies (pumpkin, pecan, coconut cream, apple), and fresh fruit tartlettes. This year cakes will be sold in six-inch or nine-inch sizes including carrot cake with cream cheese icing, Charlotte Russe Chocolate with Bavarian cream, and New York cheesecake with fresh berries.

Orders will be available for pickup at the College’s Savannah campus on Tuesday, November 25 from 9 a.m. until 6 p.m. By request only, pickup will be available at the Crossroads, Liberty and Effingham Campuses on November 25 from noon until 6 p.m. For a pick-up schedule, a complete list of items for sale and to place orders, visit

Proceeds from the sale will go toward the purchase of a commercial wood-fired oven that will be used in the College’s baking and pastry program. The previous Bistro Savoir sales have raised nearly $14,000 toward this oven, which will be large enough to accommodate seven 16” pizzas at once, but Vendeville plans to use it for baking bread.

Savannah Tech’s baking and pastry program that was developed by the College to teach the art of creating tasty baked goods, pastries, and confections, from traditional bread baking to beautiful showpieces. Students learn a variety of international and classical pastries and desserts using basic and advanced techniques, which meet industry quality standards. More than 70 students are currently enrolled in the baking and pastry program.

The Culinary Institute of Savannah has earned distinction as one of the top four culinary programs in the country according to the American Culinary Federation (ACF). Vendeville has assembled a top-notch team of faculty, who have each earned national ACF certification under his leadership.

The application deadline for new students in spring semester 2015 is December 19. For more information about Culinary Arts at Savannah Tech visit:


#1514 | October 20, 2014
Media Contact: Amy Shaffer, APR
912.443.5512 or

Savannah Technical College serves Coastal Georgia with quality, market-driven technical education with campus locations in Chatham, Effingham and Liberty Counties. Serving more than 10,000 credit and non-credit students annually, Savannah Tech offers nearly 150 different instructional programs in Aviation Technology, Business and Professional Services, Industrial Technology, and Health Sciences in addition to Adult Education classes, industry-specific training and continuing education. The College serves as an economic and community development partner for the region, offering corporate and customized training and assessment programs for business and industry.

Savannah Technical College is accredited by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) to award associate degrees, diplomas and technical certificates of credit. Questions about the accreditation of Savannah Technical College may be directed in writing to the Southern Association of Colleges and Schools Commission on Colleges at 1866 Southern Lane, Decatur, GA 30033-4097, by calling (404) 679-4500, or by using information available on SACSCOC’s website (