Today we are starting to come up with ideas for the baking team tryout, here is a traditional Mexican bread called Concha often a sweet bread with colored cookie dough placed on top before baking.

Tomorrow we will use this idea of a Concha to create a Sweet Corn Bread with preserved lime, dried blueberries topped with a almond short bread. Corn bread is one of my favorite things to eat and I have always thought that the combination of blueberries and corn work together, sort of the sweetness from the corn and tartness from the lime balanced with the blueberries, rounding it out with the almond giving some crunch and body.

So lets see tomorrow around 6 pm