The annual gingerbread display at The Ritz-Carlton, Laguna Niguel, takes executive pastry chef Sylvain Haage and his crew of 20 about six weeks to build.
75
pounds of gingerbread dough
275
pounds of candies, including gummy bears, gummy sharks, M&Ms, Necco wafers, candy rocks, Sixlets, and Red Vines
150
pounds of chocolate
50
pounds of cereals
250
pounds of egg whites
500
pounds of powdered sugar
24 feet long x 9 feet wide
dimension of display
2 inches to 8 feet
range of show pieces in height
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