Pastries, petals and produce for sale
March 7, 2017
Buy fresh flowers and pastries at Johnson County Community College from 3 to 5:30 p.m. most Fridays during the spring and fall semesters. When in season, add some fresh produce from the Open Petal Farm as well
It’s not only a chance for students to sell what they’ve created but also for the public to see what JCCC programs have to offer.
Where to go
Step into Wylie Hospitality and Culinary Academy (HCA) on the southern side of campus and head to the center of the building. If the aroma of freshly baked cookies, cakes, éclairs and tortes doesn’t help you find your way, then follow the scent of freshly cut flowers.
Arranged in bouquets, wreaths and centerpieces by students from the floral design certificate program, a variety of plants and flowers are on display next to cases brimming with goodies.
Students in the pastry certificate program bake all day Thursday and Friday morning to stock the shelves. During the sale, they assist customers and accept compliments.
How it expanded
The pastry shop began in 2004 as a way for students in the newly created JCCC pastry certificate program to gain valuable, hands-on experience.
Floral design later teamed up with the pastry shop to sell “petals and pastries,” and then students enrolled in the sustainable agriculture certificate program joined in, offering fruits, vegetables and herbs for sale. These items are grown on the Open Petal farm in the northwest corner of campus.
Now it’s a place for petals, pastry and produce: a true farmer’s market, and the public is encouraged to visit.
New this year is a featured item of the week, and every week also spotlights a student’s recipe. Arrive early for the best selection.
The shop accepts cash, checks and credit/debit cards. It also takes pre-orders sent by 5 p.m. on Wednesdays to current pastry shop instructor Alison Reed, assistant professor of hospitality management.
For more info
Want to know if the shop is up and running on a certain Friday? Contact Bridget McNabb, purchasing and lab coordinator for hospitality management, at 913-469-8500, ext. 4638.
For information about the pastry/baking program, contact Reed at 913-469-8500, ext. 3613.
For information on the floral design program, contact Diana Ryan, interior design faculty, at 913-469-8500, ext. 5483.
For information on sustainable agriculture, contact Stu Shafer, professor of sustainable agriculture, at 913-469-8500, ext. 3494.