Bread for All, a bakery and job training project of St. Joseph's Catholic Worker, is going strong as it enters its third year. Available to community members in recovery or dislocated from jobs who are interested in entering or returning to the work force, the project gives trainees the opportunity to learn the breadbaking process with a team of baker-trainers while developing basic job skills like planning, communication, teamwork and accountability. Since its beginning, founders Peg Gefell, Tim Sigrist, and Paul Frazier and the bakery's volunteers have worked with over a dozen members of the St. Joe's community, many whom remain associated with the bakery after their 20-week training period ends.

Bread for All News
During the past year, our venerable bakery coordinator Rachael Morelock finished her commitment at the bakery and moved on to new projects. Coordinator duties are now shared between St.Joe's own Jose Gonzales and longtime baker Tammy Shanahan. In response to a request for sandwich bread for St. Joe's hospitality program, Jose developed a terrific traditional white bread made with organic ingredients and no additives which is also popular with the bakery's subscribers. Under the guidance of instructor Alex Lopez, an industrial design class from RIT developed an array of breadbox prototypes for our neighborhood breadbox subscriptions. Robert B., one of the bakery's first trainees, continues as the bakery’s home delivery by bike coordinator, and Juan, having completed the 20-week training continues as a baking demonstrator. Recently, Jasmin and Henry, two new trainees recruited through the St. Joe's community, began their 20-week stint Each week, the bakery produces about 100 loaves for Individual, Neighborhood, Church, and Workplace subscriptions as well as a dessert for St. Joe's hospitality. In addition, the bakery has donated bread to several local residence programs and housing groups.

If you or a group you know would like to get Bread for All, we are taking subscription orders for our early spring cycle. Customers buy a $40, 10-week subscription and receive each week a loaf of delicious whole wheat or excellent white made fresh with organic ingredients. A variety option includes a different bread every third week, focaccia, raisin-cinnamon, and potato among them.

Bread can be picked up at the bakery or delivered to your door by bike. Special delivery arrangements may be arranged for church or neighborhood breadbox subscriptions.

Bread for All is once again baking Irish Soda Bread in time for St. Patrick’s Day, using Peg’s mother’s terrific family recipe! For information on subscriptions, breadboxes, church orders, soda bread or anything else bakery, please call the Bakery Line at 775-9135.

Click here for more info about our legendary Irish Soda Bread.