You have just days left to visit the giant gingerbread advent calander at the Ritz-Carlton Buckhead.
The larger-than-life calendar is located in the hotel’s lobby near it’s bank of elevators.
Santa arrives at at 2 p.m. each day and selects a young guest from the lobby lounge, who will assist him in opening the day’s Advent calendar door. Behind each door is a unique handmade holiday treat created by executive pastry chef Troman Felizmenio. The treat will change daily.
Advent calendars contain small numbered flaps, one of which is opened on each day of Advent, typically to reveal a picture, Bible verse or treat.
It is on display until Jan. 1.
The finished gingerbread calendar required 265 hours and 33 working days from the pastry team, along with the below ingredients:
So, what does it take to make such a sweet holiday creation?
Don’t try this recipe at home or, if you do, make sure to invite the whole family - make that neighborhood!
4.4 pounds of Hotel grown honey
22 pounds of soft brown sugar
22 pounds of white granulated sugar
5.5 pounds Canadian maple syrup
2.2 pounds of all spice
2.2 pounds of cinnamon powder
55 pounds Italian flour
165 eggs
Felizmenio, who has a taste for gingerbread himself, said he has done such gingerbread creations before.
Prior to joining the Ritz-Carlton, Buckhead team, his previous posts include executive pastry chef at The Ritz-Carlton, Moscow, The Ritz-Carlton, Sanya and The Ritz-Carlton San Juan, Puerto Rico.
In Moscow, for instance, Felizmenio served up a gingerbread copy of St. Basil’s Cathedral in Moscow.
“We always try to do something different, something outside the box with gingerbread,” he said. “The kids get very involved.”
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