In the midst of students studying, completing group projects, and utilizing their incredible brainpower, today I sat in the Atherton computer lab and analyzed the complex structural components of a few objects: a chocolate chip cookie, a white chocolate macadamia nut cookie, a brownie and a nutty biscotti. My job is difficult, intense and requires serious investigative skills and an appetite for destruction.

The honors dorm's computer lab is hot - similar to the warmth I felt in Gemelli Bakers, 129 S. Pugh St., where I bought my tasty treats. The bakery is right next to Tony's Big Easy in McAllister Alley and is owned by Tony Sapia.

I obtained all of the items listed above for only a dollar, as they are sold by weight and are all pretty small. The cookies are small yet suitable for satisfying a sweet tooth. Glenn Reitz, one of the store's employees, told me the chocolate chip cookies were crispy today, but that's the way I like them - a bit crispy and soft inside. The biscotti had visible green chunks of pistachio - one of my favorite nuts. It had the perfect initial crisp and a softer consistency soon after. A small square of rich deliciousness, the brownie is the ideal size for indulgence; with a powerful chocolate flavor, a bigger size would be too much to handle.

There is something I haven't mentioned before that not everyone may be aware of. I am a certified sandwich artist. Yes, I work at Subway - where the overwhelming smell of pickles and fresh-baked breads combine to create a stench impossible to Febreze away. Thus, I am also familiar with the tasty fresh cookies offered at Subway.

Since employees can eat the ones that break, many of my co-workers find "broken" ones pretty often, so I've had more than my fair share of the treats. Subway's cookies are softer than the ones at Gemelli, but the white chocolate macadamia cookie, a Subway favorite, is more buttery and sweet from Gemelli and has way more macadamia nuts. It was definitely my favorite out of all the sweet treats.

The bread I bought is called "the Big Seedy," a huge loaf baked with wheat and whole wheat flour and an array of seeds.

After trekking through town with the large loaf in my backpack, I finally got back to my abode, where I felt more appropriate eating it - and less like Aladdin and Abu.

The bread had a crunchy crust and a moist, chewy texture inside. The breads are baked with only natural ingredients.

The bakery is certified Kosher, Reitz said. All of the breads are Kosher, but not the cookies and other items.

The bakery has been open about a year an a half, Reitz said, and its hours are Wednesday through Saturday 11 a.m. to 6 p.m.

-Beth