The gingerbread scene will be exhibited Thanksgiving Day through New Year’s Day for the pleasure of Hyatt Hill Country guests. Photos by Jessica Castillo

Showcased in the lobby at Hyatt Regency Hill Country Resort and Spa is a gingerbread scene made entirely out of edible sweets—and big enough to house Santa Claus and his sleigh.

Sixty dozen cookies, 750 pounds of candy, 500 pounds of royal icing and countless sheets of freshly baked gingerbread were used to construct the delicious scene. Take a closer look and you may spot trails of bite-size shredded wheat cereal and pretzel sticks that also adorn the holiday creation.

Constructed by Hyatt Hill Country’s head pastry chef Fabrice Burgat and a select group of talented chefs, the gingerbread scene has been a special tradition since 1994.

“Every year we do a different theme,” said Executive Chef Jeff Foresman. “We’ve done everything from a boat, to an airplane, to a Sunday house. We try not to repeat ourselves.”

This season’s theme is the classic story “Twas the Night Before Christmas” and the pastry department designed a life-size pop-up book which displays Santa and Mrs. Claus preparing for Christmas Day.

The gingerbread creation, which sits on a platform 12 feet by 20 feet, took the elaborate artistry of twenty chefs to complete. The total cost of the gingerbread house is approximately $4,500.

Hyatt Hill Country’s head pastry chef Fabrice Burgat works on the 2007 gingerbread scene the second week of November. The gingerbread project has been a tradition since 1994.

Hundreds of 18-inch by 24-inch sheets of gingerbread were baked for the gingerbread house; this is the more boring aspect of production, Burgat says.

Over the years, the chefs have discovered little tricks that help save time and keep the ingredients intact. The chefs purchase more candy in bulk than individually wrapped and use sugar-free candy, which sticks better than sugary treats. Making the royal icing is a mastered art. It is important that it is the right consistency to dry and hold properly.

“The texture must be perfect, or it will slide right off,” said Burgat.

The course of choosing a theme to placing the final touches on the gingerbread house is a three-month process.

“We start [constructing] 10 days before Thanksgiving,” said Foresman. “Our goal is to have it finished by the Wednesday before Thanks-giving for the families who begin to check in that day and throughout the holiday season.”

The progression from start to finish also sparks intrigue among hotel guests.

Hyatt Hill Country’s Fabrice Burgat, head pastry chef, left, and Executive Chef Jeff Foresman.

Hotel employees can also join in on the tradition. Each department is given three gingerbread sheets to create their own gingerbread house. After the gingerbread is baked, the creations are set out in the lobby and voted best in a list of categories by the hotel guests.

Over the years, the gingerbread houses have become increasingly popular with local families, some of whom call as early as September to inquire about the festive creation.

Foresman says that families often use the display as a backdrop for personalized Christmas cards.

“The most fun is to see the expressions on kids’ faces when they run in and see it,” he said. “They ask, ‘Is it really candy? Is it all candy?’ and their eyes light up; they just can’t believe it.”

The gingerbread house will be exhibited Thanksgiving Day through New Year’s Day.