Signature Series: Campus Bakeshops

FSD examines the must-make items at several campus bakeries.

S'Mores Cupcake

At Brown University, in Providence, R.I., the bakeshop's newest trend is one that is quickly becomeing a signature item: cupcakes.

"We’ve got some cupcakes that we’re really proud of that the students really love," says Christina Smith, bakeshop production manager. "Our S’Mores cupcakes are especially popular. They have a graham cracker crust and are sprinkled with marshmallows and chocolate chips. We pour cake batter over that and then bake them. Then we frost them with a meringue and we torch it and top it with a piece of a Hershey candy bar."

Other popular cupcake flavors at Brown include triple chocolate and piña colada, which is frosted with a swiss mereingue buttercream. 

Also new for this school year is a whoopie pie bar, says Smith. Students will be able to choose from several flavors of cake and fillings.

"We’re going to do chocolate, vanilla and pumpkin cakes," Smith says. "Then the fillings are going to be traditional, chocolate cherry, mint, coconut and a cream cheese. We’re hoping to offer that the third or fourth week of school." 

See S'Mores Cupcake Recipe

More From FoodService Director

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

Ideas and Innovation
earth

When putting together our surveys, FoodService Director’s editors tend to ask operators about big trends that we’re seeing throughout the industry. For the November "Besties" issue , we asked readers to share the best ways they’re menuing things like plant-based dishes, trending international cuisines and creative DIY options.

Great responses flooded in from across the country, and it was tough to narrow down which would make it into the cover story. A few even came in after the piece was finished. Laura Thompson, resident district manager for Aramark at James Madison University,...

FSD Resources