1.0Chef John Folse Culinary Institutehttps://www.nicholls.edu/culinaryNicholls Statehttps://www.nicholls.edu/culinary/author/webmanager/rich600338<blockquote class="wp-embedded-content" data-secret="abzb9HNr2f"><a href="https://www.nicholls.edu/culinary/bakery/">The Bakery at CJFCI</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.nicholls.edu/culinary/bakery/embed/#?secret=abzb9HNr2f" width="600" height="338" title="“The Bakery at CJFCI” — Chef John Folse Culinary Institute" data-secret="abzb9HNr2f" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.nicholls.edu/culinary/wp-includes/js/wp-embed.min.js </script> RETAIL BAKERY Students from our CULA 452 Retail Baking class will be learning what it takes to manage and run their own bakery. Similar to Bistro Ruth, menus will change daily to offer the highest quality seasonal ingredients. Each date will offer a selection of muffins, french macaroons, danishes, cookies and croissants. Help support our […]https://www.nicholls.edu/culinary/wp-content/uploads/sites/51/2019/09/Screen-Shot-2019-09-16-at-10.47.43-AM-1-1024x683.png1024683