Ohio University's bakery is an authentic scratch-bakery, a rare find amongst university dining services. We produce all of the pastries, cookies, muffins, dinner rolls, biscuits, desserts, specialty breads, and pizza dough for all of Ohio University's dining venues and retail outlets.  

Our goal is to turn the clock back to a time when a bakery actually made everything it offered from beginning to end in its own facility. Not only are the products made fresh daily, we use only excellent quality -- real ingredients which are minimally processed.

WHO WE ARE

Executive Chef Matt Rapposelli
Originally from Cleveland, Ohio, Chef Matt comes from a family with history richly steeped in culinary tradition.  After attaining a degree in Recreation and Wildlife and working as a park ranger for the National Park Service in the North Cascades National Park, he could not deny his genetic predisposition for the food business.  After graduating from the New England Culinary Institute in Vermont, Chef Rapposelli fueled his passion for food with a variety of unique restaurant and bakery experiences. From a classic French restaurant on the slopes of Vermont, fine dining establishments in Columbus and Cincinnati, a luxury inn in the Hocking Hills, starting an award winning, European hearth breads bakery, to his current position working to serve the students, faculty, staff and guests of Ohio University.

As a passionate devotee to all things food, Rapposelli loves nothing more than traveling worldwide to sample food offerings.  

"We are in a perfect setting to expand students culinary horizons. One of the most gratifying feelings is to see a student try a dish that is new to them -- particularly an international dish -- and truly enjoy it."

Chef Eric Lee
"Early in my culinary career I realized the importance of high quality baked goods. I started a business based on this simple idea. A sandwich and soup concept called the Red Wagon. What set this apart from all of the other options available was the foundation for my sandwiches, hand-made European hearth breads. It was an instant success. Five years later, I knew I'd found my calling. I sold the business in 2001 to attend the New England Culinary Institute in Vermont. After working for the  Cincinnatian Hotel, I moved on to spend four years managing bakery production for 22 Panera Bread Locations. I arrived at Ohio University in 2006, and have worked diligently and passionately to bring my vision of excellent quality, freshly baked goods to all of our customers."

Pastry Chef Allison McCue
"As a child, I loved having my hands in flour, the process, smells and satisfaction of baking. These experiences led me to pursue a pastry degree from Hocking College. As I stepped out on my own, I have had the opportunity to hone my skills at the historic riverboat-era Blennerhassett Hotel, and for the Marriott Corporation. Ohio University's commitment to honest from scratch baking was the perfect fit for my baking values."

THE BAKERS

The Ohio University bakers are dedicated professionals who have been plying their trade for many years. Each and every one is committed to keeping the art of scratch-baking alive and well for generations to come in the Ohio University family.

Diana
Diana is the Grande Dame of the Ohio University bakery! Having been here for more than two decades, Diana helps orchestrate the cacophony of tasks that are required to produce a high volume of baked goods on a daily basis. Aside from her organizational skills, Diana shines when it comes to making a cake jump to life after it has been on the receiving end of her cake decorating tips.

Sara
Sara has worked at Ohio University for over a decade. She holds a degree in Food Service Management, but she has found her true calling in the bakery. Chances are, if you enjoy a cake from the bakery, Sara has worked her magic in helping to create it. The part of her position that brings her the most satisfaction is working with the students.

Joey
Joey is our guru of all things bread. He enjoys creating and working around all the nuances of our natural sourdough starters. Joey arrived in the bakery eight years ago after having spent an 11 year run as the baker for the Big Bear Grocery Chain.

Brett
With an extensive background in food service and a culinary degree from Hocking College, Brett is our jack-of-all trades in the bakery. Brett has that rare talent of being able to work equally well with breads and pastry. Brett is a long-standing fixture in some of Athens finest restaurant kitchens.

Linda
Linda is the bakery's true cake artisan. After many years of working as a baker for one of the nation's largest grocers and owning her own shop, we were very fortunate to have her join our staff in 1993. Linda's skills shine whenever a custom cake is ordered. Holding a cake decorating certificate from the prestigious Wilton School, and teaching many others the art of cake decorating, her skills are world class.

Kevin
As the newest baker to join the staff, Kevin represents the next generation of our baking lineage. Kevin also holds a degree in culinary arts from Hocking College, and is honing his skills in the production of breads.