On August 6, Niagara College’s Baking & Pastry Arts students hosted the International Baking and Pastry Market Pop-up, transforming the Benchmark Dining Hall into a global marketplace of sweet treats and creations. This event, a capstone project for the Bakery Management course, offered students a chance to showcase the culinary craft while giving guests a taste of their creativity.
The pop-up featured a variety of globally inspired baked goods and pastries, with each student team assigned a country to represent. From the development of cultural recipes to the design of packaging and logos, and the setup of their tables, the students poured their passion into every detail. The event was also a test of their business management skills, as they were required to calculate costs and set prices to ensure profitability, providing them a realistic experience in the world of bakery management.
Guests from inside and outside the NC community, including friends and family members of the students, joined the event to celebrate and indulge in the students’ hard work.
The menu featured desserts and pastries from countries such as Japan, Luxembourg, Trinidad, Vietnam, and Sweden.
Chef Professor Kelly Thompson, who led the event for the first time, emphasized the importance of this hands-on experience for students.
“The students had to look at the big picture, as you would in any bakery, to find out all the small details that go into making a business operational,” she explained. “It also provided students with very tangible deadlines, which are constant in the industry. For this event, there is no option to be late, unprepared, or not ready for the guests.”
Weeks of preparation culminated in a day that was both challenging and rewarding for the students. If recipes weren’t calculated correctly or ingredients were insufficient, students had to make do with what they had. This, and having to appropriately price their items to ensure profitability, added to the challenge.
Second-term Baking & Pastry Arts student, Jesus Emmanuel Salvador Saludo, who previously worked as a Beverage Manager & Mixologist in one of the largest casinos in the Philippines, found the project to be a valuable learning experience.
“Studying at Niagara College has been incredibly rewarding,” he said. “The event involved a lot of planning and coordination, and it was exciting to see our hard work come to fruition. I learned a lot about event logistics, team dynamics, and the importance of adaptability in a high-pressure environment.”
Saludo, part of Team Vietnam, played a key role in handling logistics and baking traditional Vietnamese treats such as Bánh Bò (honeycomb cake) and Kem Cà Phê (cappuccino popsicles).
The pop-up featured a variety of globally inspired baked goods and pastries including, Sugar Cakes, Japanese Cheesecake, Matcha Melon Pan, Gromperekichelcher (potato pancakes), CHOU NEP NOUNG (Vietnamese Sticky Rice and Grilled Banana), and more.
Reflecting on the event, he praised Chef Professor Thompson for guiding the students to success.
“It was a lively and competitive atmosphere, with each group bringing their best,” he said. “We prepared and sold all our products on the same day, which made for a long but fulfilling day. We left feeling proud and satisfied with our achievements.”
For Saludo, who aspires to further his career in either the baking or beverage industry, the pop-up provided realistic insights into the real-world challenges and opportunities within these fields.
“It offered a practical glimpse into industry expectations and helped me understand how to effectively apply my skills in a professional setting,” he said.
Stay tuned to InsideNC for more exciting events hosted by NC’s School of Culinary Arts this fall.
