Abbey Bread Bakery Undergoing Major Renovations
Bakery Manager Br. Lazarus Gordy, O.S.B., checks out the changes to the interior space of the Abbey Bread bakery. Enlarging the opening in the center wall is one of the major items on the list of renovations to the former milk shed.
After 35 years, Abbey Bread (also known as “Pennies for Bread and the Abbey” or PBA) is undergoing some major transformations.
In mid-March, the former milk shed housing the bakery at Saint Joseph Abbey began equipment upgrades and structural renovations that are expected to enable the program to triple its pre-renovation weekly output of 800 loaves. The bakery has suspended bread donations to local food banks and community shelters until renovations are complete. Loaves are still available in the Gift Shop and for selected ministry recipients; those smaller batches are being produced in the Abbey kitchen.
Among the improvements are:
Installing a new roof;
Adding a second oven with twice the baking capacity of the existing one;
Adding a proofer with retarder to slow the dough’s rise;
Raising the ceiling in one part of the interior to accommodate new equipment;
Adding a divider/rounder that splits the dough into 1-1/2 pound lumps;
Upgrading the mixer;
Removing most of the building’s interior center wall; and
Enclosing the porch on the south side of the building to create a new interior space.
“Right now, we’re a slave to the dough,” said Br. Lazarus Gordy, O.S.B., Abbey Bread manager. “It doesn’t care that we have Mass or Vespers. Refrigerating the dough in the new proofer gives bakers a lot more flexibility in production. It’s a modern way to use traditional methods of breadmaking without the tremendous time commitment.”
The hyper-efficient, modern approach to bread baking is less healthy than traditional methods, Br. Lazarus continued. “And we want to return to a healthier end product.”
To achieve that better product and increased output, Abbey Bread has implemented a long-range plan that includes (along with the renovations and equipment upgrades):
Hiring an assistant bakery manager to run day-to-day operations (see sidebar on Amy Fresina);
Scrutinizing flour and other ingredients;
Exploring processes and methods that are more time-tried and traditional;
Developing future commercial products related to the liturgical calendar (king cakes, e.g.); and
Reconstituting the PBA Development Committee after a long hiatus.
“The committee of 15 members will work with the Abbey’s Department of Institutional Advancement to identify potential donor partners,” Br. Lazarus said. “All these efforts are focused toward the end goal of meeting the enormous need for food donations on the north and south shores. Our outreach to those in need of food is the priority.”
Renovations to the bakery are expected to be complete sometime in May.
New equipment is being stored in a nearby building, awaiting installation in its permanent home.