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

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources