Now that is one sweet suite.
Constructed of 7,500 gingerbread sticks, 1,200 pounds of chocolate icing and 650 pounds of candy, The Fairmont Hotel’s two-story gingerbread house will open to the public Saturday and it dwarfs last year’s holiday creation.
On Friday, executive chef jW Foster and executive pastry chef Stephen Sullivan put the finishing touches on the giant gingerbread house and allowed the media a sneak peek at the delicious den of a dentist’s nightmare.
Click on the picture for a gallery of the Fairmont San Francisco’s largest-ever gingerbread house.
Measuring 23 feet high and nearly 22 feet wide, the gingerbread house frames the entrance to the hotel’s Laurel Court Restaurant and Bar. The pastry shop spent more than 600 hours creating the house and the engineering department worked 160 hours building the framework, using recycled materials, according to the hotel.
Beginning Now. 26 through Jan. 1, children can enjoy The Nutcracker Holiday Tea in The Laurel Court Restaurant and Bar. Speaking of The Nutcracker, the Molinari Family Nutcracker Collection is showcased within the gingerbread house’s windows. The collection is on loan from the San Francisco Ballet.
The gingerbread house opens to the public Saturday, Nov. 26, during a holiday open house. Bring the kids and your sweet tooth.