IT'S 37 PAST THE HOUR ON
"LIVE IN THE D."
Tati: FOR THOSE OF YOU
THAT ARE STILL FOLLOWING
YOUR NEW YEAR'S RESOLUTION
FIRST OFF GOOD JOB.
KEEP IT UP.
BUT SECONDLY, YOU KNOW IF
YOU'RE KIND OF LENIENT LIKE
I AM AND YOUR GOAL WAS TO
HAVE NO TRANS FATS AND TO
CUT DOWN ON THE SUGAR AND
ELIMINATE ARTIFICIAL COLORS
FROM HAVE YOUR DIET BUT YOU
STILL WANT TO SATISFY YOUR
SWEET TOOTH WE MAY HAVE A --
IT'S A BAKERY THAT OWN
SERVES UP FOOD BUT THE OWNER
SAYS YOU SHOULD BE PROUD TO
SERVE YOUR FAMILY.
HI, I'M THE OWNER OF
CORNWALL BAKERY IN GROSSE
POINTE PARK, MICHIGAN.
I'VE ALWAYS HAD AN INFINITI
FOR WORKING IN KITCHENS AND
WORKING WITH FOOD.
AS I STARTED TO GO FURTHER
ALONG IN MY CAREER I FOUND I
HAD A LITTLE BIT MORE OF A
KNACK FOR PASTRIES AND
BREADS.
Reporter: OVER THE YEARS
HE WORKED IN SEVERAL
KITCHENS UNDER SOME AMAZING
CHEFS LIKE WOLFGANG PUCK BUT
WANTED TO GET OUT OF THE
KITCHEN.
HAVING A FAMILY WHICH WAS
IMPORTANT TO ME IF I DIDN'T
HAVE MY FAMILY I MIGHT BE
WORKING AROUND THE CLOCK.
BUT NOW IT'S LIKE WE WANT TO
TAKE TIME TO BE WITH YOUR
FAMILY AND SEE THEM GROW UP.
I THOUGHT FOR ME A CAREER IN
BAKERY IS BETTER THAN JUST
IN THE RESTAURANT.
Reporter: SO HE OPENED
CORNWALL BAKERY.
I WANTED SOMETHING THAT
DIDN'T DEFINE US AS SPECIFIC
TO WHO WE SHOULD BE.
WE DON'T WANT TO TAKE OVER
ONE THING OR ANOTHER WE JUST
WANT TO BE ABLE TO PROVIDE A
LITTLE BIT OF EVERYTHING.
Reporter: AND HE DOES
MEAN EVERYTHING.
FROM SOUPS TO CAKES TO BREAD
HEH DOES IT ALL AND HE DOES
IT HIS WAY.
MEANING HE SERVES ITEMS HE
WOULD BE PROUD TO SERVE HIS
FAMILY.
WHEN I'M MAKING SOMETHING
I CAN'T STAND BEHIND I DON'T
EAT THEN IT'S HARD FOR ME TO
SELL IT.
I WANT TO HAVE TO WHERE I
REALLY THINK THIS IS THE
BEST PRODUCT FOR PEOPLE TO
EAT.
AND I EAT IT AND THAT THEY
CAN EAT IT AS WELL.
Reporter: HE TRIES TO USE
NO ARTIFICIAL COLORS AND IS
ALMOST COMPLETELY TRANS FAT
FREE PLUS, HE LIKES TO USE
LESS SUGAR THAN MOST
BAKERIES.
THE SWEETER THE BETTER.
IT'S NOT OUR POLICY BECAUSE
WE DON'T WANT TO HAVE IT
WHERE YOU CAN TASTE THE
SUGAR DRIPPING OFF YOUR
TEETH.
WE WOULD LIKE IT IF YOU CAN
JUST TASTE THE FULL EFFECT
FOR THE BREADS OR WHATEVER
THE ITEM MIGHT BE.
SO WE USE A LOT OF SCRATCH
ITEMS BECAUSE THAT WAY WE
CAN CONTROL HOW MUCH SUGAR,
HOW MUCH FAT, HOW MUCH SALT
GOES INTO THE PRODUCT.
Reporter: SINCE THEY'RE
BIG ON GETTING HANDS ON I
THOUGHT I WOULD GET HANDS ON
AND HELP THEM MAKE SOME
CROISSANTS.
THE DOUGH WAS ALREADY MIXING
SO WE TOOK IT OUT AND ROLLED
IT OUT.
ONCE ROLLED OUT IT'S TIME TO
FOLD IN THE BUTTER.
YOU ARE GOING TO TAKE
BUTTER AND LINE IT TO UP.
THANK YOU.
ALL RIGHT.
SO JUST LINE IT OUT LIKE HOW
YOU DID.
YEAH.
THEN YOU ARE GOING TO
FOLD THIS INTO HERE.
HENCE THE FOLDING TERM.
NOW THE OTHER PART.
GO THAT WAY.
THAT HURTS YOU.
SO LIFT.
ALL RIGHT.
SO NOW THIS IS WHAT'S
CONSIDERED A LOCK-IN OR A
ROLL-IN.
Reporter: THAT MEANS WE
ROLLED IT OUT AND FOLDED IT
IN AGAIN AND AGAIN.
PRETEND LIKE YOU ARE
INDEED AING SOMEBODY'S BODY
-- KNEADING SOMEBODY'S BODY
AND YOU ARE WORKING OUT THE
KNOTS.
Reporter: AGAIN AFTER
THAT WE LET IT REST FOR A
BIT THEN WE ROLLED THEM INTO
THEIR RECOGNIZABLE SHAPE.
THIS IS WRITE FEEL LIKE WE
SHOULD BE AN EXPERT AT IT.
THIS IS MY JOB.
TAKE THE DOUGH AND FOLD
IT IN IN THE BACK PART ALL
THE WAY UP TO THE FRONT.
THEN YOU JUST ROLL IT
AROUND.
AND YOU PINCH IT.
Reporter: THEN THEY'RE
READY FOR THE OVEN AND THEY
COME OUT LIKE THIS.
FLAKY AND DELICIOUS.
Chuck: OH THIS IS A
MORNING OF GETTING HUNGRY.
WITH US IN STUDIO IT'S GOOD
TO SEE YOU CHEF.
THANK YOU SO MUCH FOR
BEING HERE.
RIGHT OFF THE BAT THIS
VERY ONE IS THE ONE THAT
MICHELLE MADE.
GOOD JOB MARKS SHELL.
Tati: WELL DONE.
Chuck: SHE DID KIND OF
KNOW WHAT SHE WAS UP TOM YOU
WANT TO GIVE US SOME TIPS
THIS MORNING ON FROSTING.
FROSTING AND BAKING
CAKES.
TRADITIONAL WE THAT YOU
BAKE THE CAKE AND PUT IT ON
A RACK LIKE THIS TO COOL.
SO WHAT HAPPENS IS YOU POP
THE CAKE OUT AND PUT IT ON
THE RACK TO COOL.
WHAT HAPPENS IS THE CAKE
DRIES OUT.
WE WANT TO AVOID.
THAT IN ORDER TO AVOID THAT
WE WILL REMOVE THE RACK.
EVEN THOUGH IT SEEMS
Chuck: SO YOU ARE LETTING
IT COOL.
ONTO PARCHMENT PAPER AND LET
IT SIT THIS WAY.
BY DOING THAT IT FLATTENS
OUT THE CAKE AND MAKES IT
MORE LEVEL.
Tati: SO THEN YOU DON'T
GET THE WEIRD LINES.
THEN THE CROWN KIND OF
DISAPPEARS.
THEN FOR ICING THE CAKE WE
WILL CHANGE IT UP A LITTLE
BIT HERE.
INSTEAD OF ICING THE CAKE
HOT OUT OF THE OVEN JUST
COOLED WE'LL POP IT IN THE
FREEZER OR IN THE
REFRIGERATOR.
Chuck: SO YOU ARE CUTTING
THE CRESCENT OFF SO IT'S
FLATTER.
Chuck: WE CAN SAVE THAT
FOR ALL OF US THAT LIKE
THAT.
THEN THE OTHER PART WE WILL
WE'RE GOING TO CUT THE OTHER
ONE THE SAME THEN STACK THEM
TOGETHER TO
BECOMES THE TOP AND THE
OTHER BOTTOM IS THE OTHER
BOTTOM AND IT'S MUCH MORE
UNIFORM TO ICE.
WE WANT A CAKE THAT HAS NICE
STRAIGHT EDGES TO ICE.
SO I ALREADY SET YOURS AND
YOURS STILL HAS TO BE SET.
WE'RE GOING TO USE WHIPPED
CREAM TODAY.
IF WE USE WHIPPED CREAM WE
KNOW THAT WE CAN THIS IS
CALLED AN OFFSET SPATULA.
IS THERE A DIFFERENCE?
THIS ONE IS A LOT EASIER
TO CONTROL.
WHAT YOU WOULD DO IS
SMOOTH THIS AROUND.
Tati: I CAN START
FROSTING MY CAKE, TOO.
Tati: TELL ME WHAT YOU
WANT ME TO DO.
NOW PUT SOME IN THE
MIDDLE.
WE WILL DO THE TOP FIRST
THEN WE'RE GOING TO ICE THE
SIDES.
Chuck: HOW AM I DOING,
CHEF?
YOU'RE DOING GREAT.
Chuck: YOU'RE GRADING ON
A CURVE SO THE NEXT ONE
COMES ON.
SO WE HAVE THE FLAT ON THE
TOP.
SEE YOU ARE CAUGHT UP WITH
TATI.
STAY ON THE TOP.
YOU CAN SPIN YOU ARE DOING
IT WITHOUT ME EVEN SHOWING
YOU.
YOU SPIN THE TOP AND HOLD
THE SPATULA LIKE.
SO THEN YOU ARE GOING TO
TAKE SOME WHIPPED CREAM AND
PUT IT ON THE SIDES TO ICE
THE SIDES THAT WILL GIVE YOU
A MUCH BETTER.
SO WHAT ELSE DO YOU SELL
AT THE BAKERY.
BAGELS ON FRIDAY.
AND BAGGETTS EVERY DAY.
Tati: THE SOURDOUGH IS
SPECTACULAR.
TRADITIONALLY MAKE
CHEESECAKES, COFFEE CAKES,
CROISSANTS, MAGIC BARS AND
COOKIES.
Chuck: I I NEVER AND I
HAVE BEEN IN THE KITCHEN A
LOT I HAVE NEVER CUT THE TOP
OFF ROUNDED EDGE AND HAVING
A LAZY SUSAN TO FROST, WOW
IT.
MAKES IT MUCH EASIER.
JUST PATIENCE WORKS REALLY
WELL.
WE CAN CAN ALSO DO A CRUMB
COAT SOMETIMES DO YOU IF YOU
CRUMB COAT THEN YOU USE A
SMALL AMOUNT OF BUTTER CREAM
YOU LOCK IN ALL THE CRUMBS
AND SET IT IN THE
REFRIGERATOR FOR LIKE FIVE
MINUTES YOU BRING IT OUT AND
PUT ANOTHER COAT SO THEN YOU
DON'T HAVE CRUMBS MIXED IN.
FIRST CAN CORNWALL BAKERY IN