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.
Assistant baker Kristie Archer has been whipping up Saint Anselm’s sweet treats for four years, joined by Nancy Whiteneck who has been with the dining services staff for five years. Whiteneck worked through the night Sunday into Monday, tending to the ovens. Archer was on campus Monday morning garnishing hundreds of cheesecakes and overseeing staff responsible for packaging and preparing the various items for sale.
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 worked around the clock for more than three days!
Rosemary Stackpole, Director of Dining Services notes that the sale continues to exceed expectations. Last year, many items were gone by Tuesday afternoon. The staff rallied to bake additional goods for students, faculty and staff who were still looking to take a baked good (or two) home for Thanksgiving.
What goes into preparing 1,000 cheesecakes and 1,300 pies?
- 2,500 pounds of cream cheese
- 500 quarts of heavy cream
- 250 pounds of fruit topping
- 350 pounds mini chocolate chips
- 125 pounds of semi sweet chocolate
- 100 pounds of white chocolate
- Fruits of the Forest
Five Pound Cheesecakes: $36.95
- Plain Vanilla Bean
- Cherry Topped Vanilla Bean
- Blueberry Topped Vanilla Bean
- Strawberry Topped Vanilla Bean
- Chocolate Chip
- White Chocolate Truffle
- Chocolate Chocolate Truffle
Tea Breads – $10.95
- Banana Walnut
- Banana Chocolate Chip
- Pumpkin Pecan Streusel
Gobble, Gobble Rolls- $10.95
- 18 Homemade dinner rolls baked in the shape of a turkey