The Bonnie Gordon College of Confectionary Arts in Toronto opened the doors to their new home earlier this year. The journey on public transit was a bit of a trek from the downtown core, and at times has you wondering if you are in the right place. But when you reach your final destination, you understand. The new space occupies 9300 sq. ft. in Toronto’s emerging design district. The school has an industrial, yet modern feel with exposed pipes and polished concrete floors. Three spacious professional kitchens in addition to a multi-purpose demonstration room, serve as classrooms. Cacao Barry, a high quality chocolate (couverture) manufacturer is a major sponsor to the college.
The move to this expansive space was necessary. Since Bonnie Gordon, (Director of The Bonnie Gordon College of Confectionary Arts and internationally recognized Cake Designer) began teaching cake decorating and design in 2005, her classes grew in demand exponentially. Her approach to the industry through creativity, art form and highest quality standards is what drew both local and international recognition. The School became a private college in 2010. Continued success and growth demanded a larger facility.
Recently, guests of the new facility, including theSceneinTO, were given a chocolate demonstration, while snacking on sweet treats made in-house such as authentic Parisian macarons and Italian pesche cookies.
Tempering, also known as “pre-crystallization”, is what gives fine chocolates their shine, snap and stability. It involves precisely controlled heating and cooling, as well as continuous movement of the chocolate until the desired consistency is reached. This process is more than a fine art, it is a science, and the staff here make it look easy. To become a pro yourself, the School is holding a 2-day Truffles & Bon Bons class March 23-24.
For more information on other upcoming classes at The Bonnie Gordon School of Confectionary Arts visit their website www.bonniegordoncollege.com