The fifth annual Christmas gingerbread house was unveiled at the Delta Beausejour this morning.
It’s a life size house, that attracts thousands who want to catch a glimpse before it is taken down.
Executive Chef at the Delta Stephane Mueller says, “There’s about 150 kilograms of shortening, 80 kilograms of corn starch, assorted spices, 60 kilos of flour, 15 kilos molasses, around 90 kilos of icing sugar and around 10 to 15 kilos of candy. They also use around 10 litres of egg whites for the icing. We have big mixing bowls.”
Mueller says the ingredients are all donated, from suppliers, and they are all from damaged bags that cannot be used for human consumption.
He adds,”It takes a good 100 hours to construct it, but around 300 volunteer hours is put into making the house from start to finish, over a 4 to 6 week period.”
The house is on display in the front lobby area at the Delta, until Christmas. If you decide to visit, be sure to bring along a non perishable food item. All donations will be given to the Food Depot Alimentaire.
