It is one of the uniquely Anselmian traditions: Davison Dining Hall bakes and sells pies and cheesecakes in the days before Thanksgiving to students, faculty and staff looking to bring dessert home for the big holiday dinner.
Kristie Archer, assistant baker has been whipping up Saint Anselm’s sweet treats for three years, joined by Nancy Whiteneck who has been with the dining services staff for four years.
Students started carrying the sweet treats out of Davison only hours after the baking had concluded Monday morning. In preparation for the sale, which continues through Wednesday, staff will be in the bake shop around the clock from November 17 (at 11 p.m.) through Tuesday, November 20.
What goes into the production of 1,300 pies and 900 cheesecakes?
- 2,000 pounds of cream cheese
- 500 pounds of sugar
- 260 dozen eggs
- 500 gallons of heavy cream
- 300 pounds – or 24,000 chocolate chips
- 400 pounds of graham cracker crumbs
This year, pies are being offered in the following varieties:
- Fruits of the forest
Cheesecakes (averaging 5 pounds each) include:
- Plain vanilla bean
- White chocolate
- Chocolate chip
- Vanilla bean with strawberry topping
- Vanilla bean with cherry topping