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

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

Ideas and Innovation
iris camera

Biometric payment technologies such as finger and palm scanning are slowly emerging in foodservice operations, including the University of Maryland’s transition last fall. But the future may be leaning toward a more hands-off approach.

George Mason University in Fairfax, Va., was looking to speed up its meal-swiping process alongside a new unlimited dining plan. Iris cameras , which take a photograph of an eye that is converted into data that cannot revert back to a photograph, won out.

Danny Anthes, senior manager of information technology, says two factors stood out in...

FSD Resources