“And we must have a pie. Stress cannot exist in the presence of a pie.”
– David Mamet

UConn Dining Service’s Bakery, “Not Just Desserts,” is one of the best kept secrets on the Storrs campus. Six days per week, 23.5 hours per day, a full time staff of twenty two employees and ten student employees create bread and pastries to meet the appetites and sweet tooth of the UConn community.

Actually we believe it is not just product we create. We believe that our bakery bakes “memories.” At least once a month we receive an email from alumni who request a recipe from our vast database. The email sort of goes like this…” I am writing to see if I can obtain a recipe for the chocolate chip cookies that I had when I attended UConn back in 1994. Those cookies got me through some tough times, several exams and really were my reward after a hard day. I know you make them by the thousands but per chance can you send me a recipe so I can make them for my family? Thanks, it would really mean a lot to me if you can.”  Needless to say, the recipe was sent out that morning and was followed by a sincere note of “thanks” from the alum.

Students, faculty and staff are not aware that every day a miracle occurs on our campus. On a given week during the school year UConn’s bakery uses 5,000 pounds of flour, 700 pounds of sugar, 360 pounds of butter and 3,760 eggs. When asked what the bakery prepares, it is easier to respond by saying what we do not. Our bakery does not make doughnuts, bagels, sandwich loaf breads (commercial type) and generally hot dog rolls and hamburger rolls. On the other hand, during the week, some of the products we bake are: 3,500 chocolate chip cookies, 13,200 assorted cookies and 4,500 assorted muffins. From birthday cakes, to themed cakes, to a seven foot tall cake that will be featured at this year’s Convocation event, our bakery’s repertoire is only limited by the staffs’ imaginations.

Several years ago we were fortunate to have a visit from Duff Goldman, from TV’s Ace of Cakes. As he toured our facilities he was very impressed with products as well as our ability to create the volume of quality products for the UConn community.

Our bakery‘s name, “Not Just Desserts,” is appropriate. Each week they produce 250 loaves of French bread, 250 loaves of Italian bread, 200 loaves of our Husky bread and 6,000 assorted dinner rolls. When you are enjoying a sandwich at our many retail venues, the bread that you are enjoying was baked right here on campus.

This semester’s UCusine is dedicated to the employees of our bakery that make it all possible. Eric Merkle, our Bakery Manager, brought many years of experience from working at Mohegan Sun. His passion for baking combined with his talented staff is the one reason why they are able to create memories day in and day out. We are fortunate to have such a capable staff.

One last message I would also like to share is that there is the myth that just by standing anywhere within twenty feet of the bakery building on Gurleyville Road and breathing in the great smells that rise up from the building you will automatically gain weight. This is not a myth at all, it is just plain fact!

So, the next time you enjoy a product from our bakery, take a moment to savor the local products that they create and also say a little thanks to those that make it all worthwhile.

Good luck this semester and take a look at this UCuisine. If one is not available, because we will be printing fewer copies than usual, you can find all of our information on our website: www.dining.uconn.edu.

Eat well, enjoy life, and pursue your dreams.