10 nine year olds want to visit a place called Sugarland? Shocking, I know, but Sugarland played hostess to Girl Scout troop number 1714 yesterday afternoon and, amazingly, ten nine year olds surrounded by all that sugar at 4:00 in the afternoon did not create the sugar-high induced frenzy you might imagine. Many thanks to organizers and chaperones Nancy Graves, Shari Fischer, Susan Prytherch, Laura Conner and Kerry Zellmer who arranged the visit in order to support these girls and encourage them to explore multiple career options. The girls learned more about becoming pastry chef by visiting the Sugarland kitchen and chatting with Owner and Executive Chef Katrina!
The visit started with introductions by name and favorite cupcake or ice cream flavor. Surprisingly to this lifelong cake devotee, we had a lot of mint chocolate chip ice cream fans! Following our round of introductions, Katrina explained the difference between gelato and American ice cream (check out our previous post on the subject for a detailed explanation yourself!), as well as the history of Italian gelato making (did you know the first gelato started with Italian Alpine snow? Neither did I.).
Next we moved to the hub of Sugarland, the kitchen, where the girls learned about fondant and got their own chunk to mold and taste as they saw fit. For the record, I think fondant tastes like the inside of an Oreo and our fondant might taste a little better than the last fondant you peeled off a piece of wedding cake. Ours is rolled much more thinly than fondant often is and imported to boot, because Europeans make everything taste better.
Our visit concluded in the back of Sugarland kitchen where the girls got to take a look at our Sugarland-sized mixers, ovens, sinks, and cookie sheets.
Afterwards, the girls enjoyed their very own gelato mini cones as a sweet conclusion to a sweet visit and a complimentary Sugardough for their next, because you can never try too many cupcakes or gelato flavors!