Hiram College

Aromas of freshly baked bread are spreading across campus as the Terrier Bakery officially opened for business this week.

The bakery is the first of the Center for Integrated Entreprenuership’s student-run ventures, which are college-owned, faculty-championed, curriculum-connected and student-run. This particular venture is operated through French Professor Ella Kirk’s First-Year Colloquium course, The Art of Making Dough, along with the help of Kay Molkentin, director of the Center for Integrated Entrepreneurship, and Anne Hayman ’88, entrepreneur-in-residence and owner of On the Spot Gourmet.

Related articles:

Terrier Bakery, run by students, opens at Hiram College, Plain Dealer, Sept. 22, 2011

Terrier Bakery to Begin Operation Sept. 20, news.hiram.edu, Sept. 14, 2011

On-Campus Bakery Will Bring Food Into the Classroom, news.hiram.edu, July 8, 2011

Take a look at the Terrier Bakery’s first week of operation through photos:

Students Anna Borkan, Abby Staysa and Aurelie Detry were in East Hall’s kitchen at 7:30 a.m. on Monday morning preparing dough to make cinnamon sticks. All students in the colloquium are putting in six extra hours a week, to meet the bakery’s production needs.


Staysa removes a batch of fresh cinnamon sticks from the oven near the end of Monday’s morning shift.

The day before the bakery’s Campus Day opening, Professor Kirk explains the class will be doing a PR blitz, where they will distribute fresh cinnamon sticks to faculty and staff to generate interest in the bakery.

Student Robert Breyley hands out a cinnamon stick sample to Lisa Schneider, manager of Institutional Advancement programs.

After hours of baking and promoting their new business, students and entrepreneurs of the Terrier Bakery pose with President Tom Chema at their grand opening on Campus Day, Sept. 20.

More photos of the Terrier Bakery are available on Flickr.com.