It’s a busy week for the mighty Saint Agnes baking Co. We’re deep into prepping for our spectacular Saturday Retail, themed to satisfy all your Super Bowl desires.
But Tuesday evening marks a first for the bakery: Saint Agnes will present its first-ever scholarship to a worthy hospitality/culinary school student. This, along with a chef coat embroidered with the Saint Agnes logo, will be presented at the Minneapolis American Culinary Federation Chapter’s Annual Awards Banquet. It’s a tremendous honor to be affiliated with this group, and an even bigger honor to actively support the hospitality industry’s next generation of workers. Who is this person to get this first Saint Agnes scholarship? We know. And you’ll find out on Wednesday.
And if that weren’t enough to pack into a week (on top of all our regular wholesale customers) The National Honey Board is dropping by the bakery on Thursday afternoon with a camera crew to shoot our gang in action. See, Saint Agnes used honey in its breads long before it became hip to do so. It’s a healthier choice than straight sugar, provides a rounder depth of flavor and acts as a natural preservative to give natural products a longer shelf life—critical to us, because we don’t use preservatives in our goodies.
Saint Agnes CEO Dan “Klecko” McGleno was invited to its national conference in Chicago in 2012 (see the photo below), and the relationship has been a tight one since then. Honey can be found in more and more products, and with the plight of the honey bee in the United States, it’s become more important than ever to educate everyone about the value of the product we often take for granted as a simple condiment applied to toast, and the insect whose acts of pollination form the foundation of our food supply. Look for a full update in the coming days!