Small Point Café has been increasing efforts to centralize all of their tasty treat production within the walls of its business. Most recently, they have teamed up with the Boys and Girls Club in Fox Point to maximize their efforts while also giving back to the community. Read our interview with owner Adam Buck to learn more!
What will you be doing with the Boys and Girls Club in Fox Point?
The boys and girls club had a commercial kitchen donated to them, but they haven’t been able to do much with it. The director and branch manager were excited when I was able to talk to them about my interest in using it for Small Point Café. They have a bigger plan to develop their commercial kitchen to make better food for the kids, and teach them about healthy food options. At Small Point Café, I don’t have enough room to produce all the things I’d like to. Preparing our own food is the first step to expanding, and to do that we need to be able to use a commercial kitchen. We came together with the Boys and Girls Club to use their commercial kitchen in exchange for making breakfast for upwards of 40 kids.
How did you initially connect?
My daughter goes to the Boys and Girls club and I noticed the food looked kind of processed. I talked to Ryan Queenan, the branch manager of the Fox Point location, and set up a meeting with the chief executive Nicole Dufresne, and worked out a mutually beneficial plan to feed the kids better food, and also allow Small Point Café to produce better breads, pastries, and more.
What will a typical breakfast at the boys and girls club look like?
Our first week, school was closed. So we made croissants and muffins for staff. Last week we did a baked French toast. This week we did muffins and fresh fruit. We’re working within Michelle Obama’s guidelines for a school lunch breakfast. Even though the standards seem to be rolling back, we will go on creating food based off of those standards.
We are looking to make breakfast 3 days a week by the fall. The Boys and Girls Club is using this as a test for a large teaching kitchen in some of their other branches. They’re looking to integrate cooking and food service education, but also to grant a greater understanding of general nutrition to the students. We’ve talked about bringing a farmers market or CSA to the neighborhood, as well.
What will having access to a kitchen mean for Small Point Café’s menu?
We can produce more variety, and make pastries that take a little more skill and better equipment. We started making chocolate croissants and other pastries using croissant based dough, which is harder to do in our kitchen. We want to make our bread. In the last 6 months we’ve started making about 85% of the food we sell, so it makes sense to make the bread for the sandwiches, too. We’re experimenting with types of sandwich breads, mostly multigrain and sourdough.
Small Point Café is located at 230 Westminster street and is open Monday- Friday 7am-7:30pm, Saturday 7:30am-7:30pm, and Sunday 8am-7:30pm. Try out some of their new pastries and let us know what you think!
See you in Downcity!