In-house Bakery Thrives Off Campus

Published in FSD Update

Sweet treats from Azusa Pacific’s off-campus bakery.

As the 10,000-student Azusa Pacific University, in Azusa, Calif., has grown, real estate has been harder and harder to come by. By last summer, things had gotten so tight that Director of Hospitality Services Samuel Samaan decided to take a bold step. He chose to move his bakery off campus, to the community of Glendora, about three miles away.

The move has paid off, so much so that Samaan opened a retail outlet on the site. The Glendora Café and Bakery has become a local destination, as well as a lab for the Azusa Pacific business students who work there as interns.

“We had no more real estate we could dedicate for production,” says Samaan, who explains that his department produces all of its own baked goods from scratch. “Our bakers were working in the same kitchen that services one of our dining halls, and they were confined to about 300 square feet of space. We didn’t have the right equipment or the right tools.”

The space the bakery now inhabits, which itself was a commercial bakery until the 1990s, has 10 times that production space and proper equipment to match. And the café helps to offset some of the bakery’s operating costs, while at the same time creating a new dining venue for Glendora residents.

“The location was a very popular bakery back in the ’80s and ’90s, and there were a lot of memories here for residents,” Samaan says. “We’ve
tried to capture all those good stories while also creating a new experience for the community.”

The café serves Peet’s Coffee, along with a variety of bagels, croissants, breakfast sandwiches, cakes, pies and other baked goods.

Each week, the bakery produces 650 dozen large muffins, 650 dozen hamburger buns, 600 dozen sandwich rolls, 250 dozen loaves of bread and 800 dozen cookies for use in the dining halls. In addition, the bakery creates special-occasion desserts such as fruit tarts and gourmet-style cupcakes for campus events and meetings. 

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources