If you’ve always wanted to see how cakes, croissants, breads and other baked goods are made in an industrial bakery, Saturday, June 25, is your chance to get up close and personal.

Tom Endejan, the Bakery instructor for Moraine Park Technical College’s Culinary Arts program, will be opening the doors of the Culinary Arts baking kitchen from 8:30 a.m. to noon on June 25 at the College’s Fond du Lac Campus located at 235 N. National Avenue.

Visitors will get a behind-the-scenes tour and experience live, small-scale production – both watching how it is done, as well as taking part in the baking process. “We will be encouraging visitors to touch, feel and taste their way through our bakery,” said Endejan. “We want to make this fun and give people a chance to get a feel for what working in the baking industry is like.”

The demos are slated for 9-9:30 a.m. and 11-11:30 a.m.

Moraine Park’s bakery is one of over 35 bakeries participating in The Bread Bakers Guild of America’s 6th Annual Guild-Wide Bakery Open House. Guild member bakeries in 23 states will take part in the open house, which is part of The Guild’s 2016 event series, Bread Uprising.

This event is free and open to the public. Visitors need to park in the B-parking lot on the north side of the campus and enter through the Park Terrace restaurant entrance.

For questions, contact Endejan at 920-924-3135 or tendejan@morainepark.edu.

For information on Moraine Park’s Culinary Arts program, visit morainepark.edu/programs.