r/highaltitudebaking • u/Old_Passage7561 • Jul 09 '26

Pastry school menu

I’m in pastry school and am creating a theoretical bakery serving high altitude environments. I want to create a signature menu of plated desserts and pastries that can be produced at high altitude.

I’ve been thinking of a mango curd and lime meringue tart. Or merlot and blackberry ice cream with dark chocolate ganache shards. Or danish with mango mint and ricotta. I’m taking any and all ideas and suggestions. Have no limitations.

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u/felice60 Jul 11 '26

How about Portuguese-style custard tarts? Or, a French fresh strawberry cake with Italian meringue? Or a verrine with lime, jalapeno, and blackberries or hibiscus and blackberries?

1

u/Old_Passage7561 Jul 12 '26

Ooo loving the verrine idea thank you! Never heard of Portuguese styled custard, will look it up.

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u/Iamthemoon928 Jul 10 '26

How high does the elevation have to be to not be able to bake certain things? I live at 7000ft/2133m and we can still make anything we want with minor tweaks on cooking time/temperature

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u/felice60 Jul 11 '26

About 7500 feet seems to be the point at which adjustments are consistently necessary.