St. Alban's Bakery

The bread bakers range in age from 11 to senior citizen status with a lot in between. About once a month, they volunteer their Saturday evenings or their Sunday mornings. Early Sunday mornings. REALLY EARLY Sunday mornings.

To be a St. Alban's Bread Baker means mixing the dough Saturday evening, or shaping the loaves at 4:30 on Sunday morning, or baking the loaves two hours later, or helping in the cleanup after each one of the three steps. Chief among the Bread Bakers is Jim Cockey whose idea it was in the first place to raise money for the building fund. Nearly 25 members of the parish have volunteered to help at one time or another, and some offer their assistance nearly every weekend the Bakery is open. At the Epistle deadline, the Bakers had turned about a half-ton of dough into more than 660 loaves on 17 different weekends. They deduct only their out-of-pocket expenses, and at $4 per loaf have turned over $1,300 to the building fund.

Click here for the recipe for the Whole Wheat Oatmeal Bread.