Scope

Following the launch of its Urban Agriculture program, Good Food Works began to explore opportunities to test additional enterprise and training models further downstream in the supply chain. The concept evolved into a farmer’s market-based bakery that would create food retail training opportunities while also leveraging The Doe Fund’s existing food production capacity and serving an unmet need for fresh baked goods among customers in the low-income communities adjacent to The Doe Fund’s program sites.

Starting at one market in West Harlem in 2014 and expanding to additional markets in subsequent seasons, Good Food Works and The Doe Fund’s culinary team developed a collaborative approach to the project’s operations in which The Doe Fund managed baked goods production and Good Food Works managed retail operations, with culinary trainees working alongside staff in both functions.

In keeping with Good Food Work's goal of promoting access to wholesome foods, production was initially focused primarily on fresh breads and savory products featuring locally-sourced whole grains and vegetables. Management of the program eventually shifted fully to The Doe Fund’s culinary team, who has continued to operate the bakery as an extension of its core culinary training program.