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Bloom Bakery opens on Public Square




Sour dough bread, sticky buns and English sausage rolls are just a sampling of the items available at the highly anticipated Bloom Artisan Bakery and Café, which opened earlier this week at 200 Public Square. In addition to the bakery items, Bloom also offers a selection of sandwiches, soups and salads. Try homemade hummus with red capsicum peppers, house-roasted garlic and olive oil on your choice of bread alongside a cup of French onion soup and a beet salad. Top it off with a chocolate pecan brownie, spice cookie or slice of Madeira pound cake.
 
There is, however, much more to this story than just a mouth-watering menu.
 
Made possible by a collaboration between local organizations including the Economic and Community Development Institute (ECDI), the Business of Good Foundation, the Cleveland Foundation and Towards Employment, Bloom Bakery is dedicated to employing low-income and disadvantaged adults from the Greater Cleveland area.
 
"Bloom Bakery's partnership with ECDI is bound by a shared passion for benefiting local Cleveland communities," said Logan Fahey, general manager of Bloom Bakery in a statement. "Their support for our social enterprise has been instrumental in our efforts to give those with barriers to employment a second chance.”
 
Before being hired by Bloom, potential employees go through a Towards Employment’s career readiness course. They also learn baking skills from the best. Internationally-renowned artisan baking specialist Maurice Chaplais, who is based in the United Kingdom, is here training the first group of bakers and the head baker. After he returns to England in April, Saidah Farrell, head baker, will be in charge of training. The aim is to give employees access to meaningful work, achievement, and self-sufficiency through the art of exceptional handcrafted baking.
 
“We wanted to create a business that is scalable,” Fahey told Fresh Water last year. “The hope is that once they graduate from the bakery they will move on to jobs with higher wages and use the skills they’ve learned.”
 
The second Bloom location at 1938 Euclid Ave. in the Campus District is the operation's production kitchen. Bloom previously used the Cleveland Culinary Launch and Kitchen, an incubation kitchen and accelerator, also funded through ECDI.

The Economic and Community Development Institute is part of Fresh Water's underwriting network.
 

Read more articles by Erin O'Brien.

Erin O'Brien's eclectic features and essays have appeared in the New York Times, the Los Angeles Times, the Cleveland Plain Dealer and others. The sixth generation northeast Ohioan is also author of The Irish Hungarian Guide to the Domestic Arts. Visit erinobrien.us for complete profile information.
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