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

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources