Dakota Bread to host cookie decorating class to benefit Friendship Circle of Michigan

The Dakota Bread in West Bloomfield is a bakery with a vision and a mission of inclusion. Yeah, Dakota, which is part of Friendship Circle of Michigan, is also teaching those with special needs a lucrative trade. Yeah, bakery manager Joshua White here to tell us how to work the dough and tell us more about an upcoming cookie decorating class. I read that as how to do the Dougie, and I thought, this is not what I signed up for. I mean, you can dance in the kitchen, right, Josh? So, Josh, what's up, man? How are we doing? We're doing pretty good. How are you guys? Great. Tell us about your bakery. I mean, explain for people that don't know. So, we're a nonprofit bakery in West Bloomfield, Dakota Bread. We are owned by the Friendship Circle of Michigan. So, we have special needs training programs that come through the bakery. All the money that goes into the bakery goes right back into special needs young adults. Yeah. And so, on November 15th, we're going to do a holiday cookie class, Thanksgiving themed. Fun. And all the proceeds from that go right back into the Friendship Circle and everything they do. Wow. Well, so talk about this spread right here, I mean, it's just so pretty to look at. What do we have here? So you have our seven-layer cake over here. We have our flourless chocolate cake. Nice. That is some ribbon shortbread and some arugula, apple pie, and then some of our delicious breads. So you guys are baking every day, obviously. Every day. Every day. Every day. Those are some cookies right there. was done by one of our special needs students. Oh, that's great. Yummy, yeah. I see a GF over there, is that gluten-free? It is. Nice, very nice. It is. All right, so you've rolled out some dough here, and I know you have a cookie class coming up that we're kinda excited about, and this is part of what you do, right? Yes, yeah. So I'm gonna give you a few little pointers real quick. Okay. One pointer I wanna give out for when you're rolling the dough is that you wanna go all the way through the dough and start on the edge. But if you start right here and push, you're gonna have like a half pipe there. Okay. So you want to get as even as you can, and then the one thing people make mistakes about is when they're using cookie cutters, you want to do them as close together as possible. That way your scraps at the end, I mean, you'll be rolling out all day. Exactly. I got you. Exactly. That's pretty cool. All right. Then we take it out like that and put it on the tray, and then next we're going to show you how we decorate. And this is where we get involved? This is where you get involved. Yeah. You've entrusted us with these tools. Dave is getting ready to, you know, go ham. So this is called a star tipping technique. You're going to want to hold it straight down. Straight down. And press and lift. Okay, press and lift. Press and lift. Oh, that did not come out as how I thought it would. Oh, what did you do over there? No, you're leaving gaps in between there. No gaps. No gaps. No gaps. Why don't you see the judgment over here, Josh? I know you don't have this in your kitchen. No. What exactly are... Oh, I see. Okay, okay, I got you. So this is called star piping. Oh, Alan, you're actually really good. Thank you. When you come to the class, we're going to start with something simple like this. And then we're going to work on taking the outline off. And we'll work on different designs and different ways to pipe. Now, sir, what's this poker that you've given us? That poker right there is in case your piping bag hardened up at the end. You could poke it. Oh, nice. Not for fingers, Alan. I see. Oh, you got your act together. I did. You just looked okay now. I was coming up. Josh, Jay, how are you so quick? I just did a big mess in the middle. At the class, we'll be using those when we flood cookies, like the turkey one right there. Flood cookies? You want some yellow? I can't really show you the process here. I kind of did what you did. I just, but buying, like. It's a beautiful job. You can tell. You can tell. You can tell. You can tell, Josh, if you want to. You guys are hired. Hey, you want to switch? Switch up. Here, here. Switch up. Do you have room for you? Well, I'm going to do a little design in the middle. Oh, look at y'all getting all fancy. The men in the kitchen. Where do you think you are? You understand, we've got some experience here. I don't know why there's a yellow line in the middle of that. I don't know what that looks like, Jay. Does it matter, Teddy Chef? No, it's very nice. It's fine. All right, so one more time because we don't want to run out of time here. So if anybody wants to participate in the class, what do they do? They can give a call to the bakery and just sign up. It's as simple as that. Spots are limited and we sell out fast, so I recommend calling as soon as you can. Whose is better? Let's see, guys. Are we going to judge? Are we going to? Okay, great. We're going to judge here. So what actually was this? Let's take your idea of inclusion and, you know, oh, yeah. What was this supposed to be? A leaf. Oh, it was a leaf. It was a fall leaf. Totally, yeah. Obviously. Well, okay. All right, very nice. Sorry, I took that away from you. Okay. Very nice. My bad. No, but really cool and great, great call. Seriously. Great seeing you. We're going to get all that information up at Fox2Detroit.com. We also need some raw dough for Dina because she has a weird thing about that, and we promise we'll give it to her. So anyway. It's a real problem. Okay. Real problem. Good seeing you. There you go. Good day's next.