For the past two years, Bridge to Independence students have been given the opportunity to work with their peers and gain job experience at the Bridge Bakery, which is open during the summer and located at the Arlen B. Cenac Greenhouse.

The program’s faculty advisor, Mary Breaud, said, “Our purpose for Bridge is for our students to have skills so that, when they complete the program, they have skills so that they go into the job force and be independent.”

Dr. Jay Clune has been a big supporter of the bakery since the beginning. “The Bridge Bakery,” he said, “[…] brings joy to our campus and Thibodaux communities and gives added purpose to the lives of our Bridge to Independence alumni. And the baked goods are absolutely amazing!” 

After receiving a donation for culinary activities, Clune decided to open a bakery and incorporate the Bridge program, allowing more opportunities for its students. The benefit is twofold, according to Breaud, who said that the bakery would “help the culinary students with their degrees and with the baking aspect, and also to benefit Bridge for any kind of profit.”

Funds for the Bridge Bakery are also provided from sponsors such as Upside Downs, Buddy Ledet from Gallagher Insurance, the Hunter Family, Colonel’s Shaved Ice and the Thibodaux Kiwanis Club.

Syndi Mabile, the Skills Specialist for the Bridge Program, is very hands-on with the students who work at the bakery. She described the students’ work as cleaning, displaying the food, taking orders, and bagging food. She said, “Everybody that came in got to see our students front and center.”

Because some current students do not live nearby for the summer and are unable to come to campus less frequently, the bakery is mostly run by alumni students. However, Breaud hopes that one day there will be more students to work with the bakery so that even current students can get involved.