Savannah Culinary Institute takes pre-orders for 2019 Thanksgiving Sale

SAVANNAH –Savannah Technical College’s Savannah Culinary Institute proudly offers Bistro Savoir, a pre-order sale of artisan breads and desserts for Thanksgiving. Pre-orders will be available through November 20, or when quantities are sold out at www.bistrosavoir.com.

Bistro Savoir features the finest quality ingredients that are locally sourced, milled and handmade by STC Baking & Pastry students enrolled in the Retail Production course this fall.

Artisan breads include pumpkin, apple honey walnut and zucchini muffins, dinner rolls (12), tart flambée, coffee cakes (apple or cherry) made with brioche dough, sourdough and Many Seeds German Bread. Popular flavored butters from previous sales (kalamata olive, honey and lemon herb) are back for the 2019 sale. Desserts include cookies (cowboy, oatmeal raisin, and chocolate-dipped coconut macaroons), pies (pumpkin, pecan, coconut cream, apple with streusel topping), and fresh fruit tarts. Cakes will be sold in six-inch or nine-inch sizes including dark/white chocolate mousse cake surrounded by almond sponge and raspberry, carrot cake with cream cheese frosting, and Charlotte Russe (raspberry Bavarian crème surrounded by lady fingers and topped with whipped cream and fresh berries. Proceeds from the sale benefit STC’s Culinary Arts Baking & Pastry program.

Orders will be available for pickup at the College’s Savannah campus on Tuesday, November 26 from 2 p.m. until 6 p.m., and Wednesday, November 27 from 9 a.m. until noon. By request only, pickup will be available at the Crossroads, Liberty and Effingham Campuses on November 27 from 9 a.m. until noon. For a pick-up schedule, a complete list of items for sale and to place orders, visit www.bistrosavoir.com.

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.  Graduates are working as pastry chefs in the area’s finest restaurants and establishments, including Local 11 Ten, Le Café Gourmet, Savannah Yacht Club, and The Landings Club. There are 40 students are currently enrolled in the baking and pastry program.

With support from the Savannah Technical College Foundation, the College has purchased 7 West Bay Street as the new downtown location for an expansion of its Culinary Arts program that will more than double the available instructional space. Senior level (second year) students will take classes and work in the bakery and restaurant. The hands-on, real-world experience in the restaurant/bakery will allow students the opportunity to apply techniques learned in the classroom to practical use, complete a required field placement, and gain first-hand experience in restaurant operations. 

New students are admitted to the baking and pastry program year round. The application deadline for new students in spring semester 2020 is December 15. For more information about Culinary Arts at Savannah Tech visit: www.facebook.com/ChefJeanVendeville.

About the Savannah Technical College’s Savannah Culinary Institute
The Savannah Culinary Institute, an American Culinary Federation-accredited culinary arts program, has been described as the “best in the U.S.A” by its ACF accreditation review board. According to the ACF committee chair, the Culinary Institute of Savannah, offering ACF-accredited diploma and degree programs in culinary arts, has gone “well over and above the standards and expectations for a technical college teaching facility.” The committee recommended that the program receive the maximum accreditation time of seven years, when the average is three years. Culinary Arts and Baking & Pastry Arts associate degree graduates have a 100% placement rate in their field since 2015. The program has earned regional and national recognition with ACF-sponsored competitions. For more information visit: www.savannahtech.edu/SavannahCulinaryInstitute.

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#2015 | November 1, 2019

STC Foundation: Gail Eubanks
912.443.3022 or geubanks@savannahtech.edu

Media Contact: Amy Shaffer, APR
912.443.5512 or ashaffer@savannahtech.edu