Baking and culinary program opens dedicated retail space

The Market at Le Jeune Chef – a new retail space for Penn College’s baking and culinary program – opened for its first bake sale on Sept. 4.

The Market is in the Hager Lifelong Education Center, adjacent to Le Jeune Chef Restaurant – a live learning lab for the program – and will be open daily on weekdays when the restaurant is open (and while supplies last).

“For some time we have felt that we have this beautiful restaurant that serves as the face of the culinary program, and we would love to have a market that could serve as the face of the baking program,” said Brian D. Walton, interim dean of business, arts and sciences.

In the past, patisserie sales took place in various places on campus. The Market’s renovation from an office to a retail bakery setting was funded by Ken and Kristie M. Healy – who have also lent their financial support to the college’s Williamsport LaunchBox and Baja Room.

“We are so grateful to Ken and Kristie for their continued generosity, support and love for Penn College,” Walton said. “They continue to be the champions our students need to take the great things we do and make them even more amazing.”

Kristie Healy is a student in the college’s baking & pastry arts major. Ken completed Penn College degrees in 1990 (engineering drafting technology) and 2001 (manufacturing engineering technology) and is executive vice president and director of engineering for PMF Industries. Both are known for their volunteer efforts. Kristie, who also has a background in human resources, is a volunteer for the college and is past chairman of the Hope Enterprises Foundation Inc. Board of Directors. Ken is a member of the college’s President’s Leadership Council and second vice chairperson of the Penn College Foundation Board of Directors.

“When asking the chef-instructors what they thought would most benefit students, almost every one of them said a place to showcase products made by students,” Kristie Healy said. “So when we gave Brian Walton the challenge to find us a project we could support for the baking/culinary program, it was no surprise The Market was his suggestion. Seeing the true joy and excitement from students and faculty on opening day was proof of just how much this will mean to the program. We truly appreciate the hard work by everyone involved in the project, with special thanks to the baking students and faculty for the special cookies they made to represent our family.”

The Market will initially carry products made in the Professional Bakery Production class, which introduces commercial bakery organization and procedures, and the Customer Service & Retail Baking Operations class, which covers the planning and production of advanced breads, pastries, confections, cakes and desserts in a retail bakery operation, including marketing, merchandising and customer service techniques.

Walton expects The Market to begin carrying products from other classes – including savory options – as customer interest is gauged.

“We've got a very exciting new space to play in and a great way for our students to enhance what they are doing and learn a new aspect in retail operation,” Walton said. “And we've got two amazing supporters who continue to help us.”