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Bridges chef Fernandez to refine baking skills at renowned baking school
Chef Sal Fernandez of Bridges Craft Pizza and Wine Bar cultivated his cooking techniques at the Culinary Institute of America in Napa Valley, and he’s about to take his craft one step further and refine his baking talents at AIB International — a multifaceted organization that has been “putting science tow ork for the baker” for 100 years.
“It has certainly always been a dream,” Fernandez said of his four-month, intensive training at the AIB Kansas campus. “Baking in a high-production environment is about consistency, and consistency comes from trouble-shooting of recipes and equipment. AIB will teach me how to develop those recipes for maximum efficiency and quality.”
When Fernandez returns to Greencastle, he and Bridges pastry chef Jesse Stout, will create an even better dessert menu, with the goal of elevating the dishes to a higher level of deliciousness.
Additionally, Fernandez will put his talents to work at a brand new café and bakery set to open later this year.
“There are two main focuses,” says Fernandez of the new venture’s overall concept and design. “One is artisan bread like baguettes, mutigrain loaves and sourdoughs, and the other is doughnuts, crepes and pastries. We want to provide our guests with amazing products that can be hard to find here.”
The café will also serve soups, sandwiches and salads.
As for what will set this eatery apart from other area bakeries, Fernandez says that along with superior products, the setting itself will be something “spectacular” with an area designated for guests to enjoy their food all while watching crepes being made and donuts roll down an automated belt.
“We also hope to bring in chefs from around the state and country to teach classes in the second floor demo kitchen,” he said.
As for his participation in Bridges, Fernandez admits that it’s never the perfect time to leave your restaurant but the AIB program will give him the skills needed to provide customers with superior products unlike anything else in this area.
The 10,000 square foot bakery, located on the corner of Indiana and Walnut streets in Greencastle, will break ground in March with plans to open in late fall.