Nonprofit Lucy J’s Bakery opens in Crosstown Concourse
If you like cupcakes, cookies and freshly baked croissants, head on over to Crosstown Concourse, where Lucy J’s Bakery opened Sept. 1.
When you go, don’t worry about the carbs and calories. This is a bakery where you can feel good when you indulge. A nonprofit operation, Lucy J’s Bakery’s mission is to provide job training and employment with living wages to parents who are working to transition out of homelessness.
“We believe all people should be able to earn a living wage and support their families,” said Tracy Burgess. who founded this unique bakery with her husband, Josh. “Most of our staff are current or former residents of the Dorothy Day House, which provides transitional housing and support for homeless families. Our employees earn $15 an hour and receive a health plan through Church Health.”
Longtime volunteers at the Dorothy Day House, Josh and Tracy saw firsthand how this place makes a difference in the lives of their residents.
“We originally started volunteering there because it was a place we could take our kids to volunteer as well,” said Tracy, who after several years of volunteering was asked to join the staff at Dorothy Day House.
“Our work throughout the years with the Dorothy Day House has shown us that many parents need education and/ or job skills, access to health care, a stable job history and professional references, and a living wage,” Josh added. “These needs can all be met through employment at our bakery.”
Josh and Tracy started baking about seven years ago, first in their home and then, as their business grew, in commercial rental kitchens, such as the Church Health Nutrition Hub at Crosstown.
“Our catering business was centered around baked goods and specialty cakes,” Tracy said.
When trying to start a retail shop, one of their potential investors encouraged them to think outside the box and reimagine their concept as a nonprofit. With this new direction and mission, the couple was able to find the funding and support they needed to open.
The staff makes everything from scratch, including croissants. On opening day, I tried a croissant right out of the oven. It was warm, flaky and so buttery you would never need to add extra butter. They also stuff croissant pockets with ingredients like strawberry jam, cream cheese and lemon curd. They were sold out on the day I was there, but they are on my list to try.
Tracy was telling me that they felt it important to make their sweets in what she calls “reasonable sizes.” Everything in the case looked yummy and more than reasonable to me!
But seriously, I do think sweets should be enjoyed — but in moderation. A treat that is a few bites is just perfect in my opinion. I found their chocolatedrizzled coconut macaroon to be more than satisfying while only taking about four bites to eat.
As I was leaving, Tracy told me her favorite item was the oatmeal cream pie. Two small oatmeal cookies are sandwiched together with a layer of cream cheese frosting. I think I may have to add that to my growing wish list for my next visit. Lucy J’s Bakery is open 7 a.m.- 7 p.m. Monday through Friday and 7 a.m.-6 p.m. Saturday.
Crosstown Arts Café
Crosstown Arts Café is the newest addition to the growing list of dining options at Crosstown Concourse. This new dining spot has a unique artistic and plant-based spin.
“Actually, I wouldn’t say that Crosstown Arts is opening a new cafe, or restaurant, because what’s happening this week is really just the completion of the very first idea that started the entire Crosstown Arts and Crosstown Concourse project — the idea of sharing the same, healthy, plant-based food that Crosstown Arts serves its artists and musicians in residence, with the public,” said Christopher Miner, co-director of Crosstown Arts.
Located on the second floor of Crosstown, this new cafe will offer vegan pastries daily, as well as coffee drinks, plus breakfast, lunch and dinner. For now, chef Raymond Jackson is offering an “Always” menu of items offered every day. In a few weeks, he plans to launch a “Today” menu of daily specials.
Crosstown Arts also has a new bar that just opened across the lobby from the cafe. It’s open 5 p.m.-1 a.m. Tuesday through Sunday. The bar features a curated list of craft beers and wines, as well as cutting-edge cocktails. Current cafe hours are 8 a.m.-7 p.m. TuesdayFriday and 10 a.m.-4 p.m. Saturday.
Memphis in May barbecue judging seminar
If you have ever wanted to be a judge for the Memphis in May World Championship Barbecue Cooking Contest, here is your chance.
On Nov. 10, the Memphis in May International Festival will host its annual World Championship Barbecue Cooking Contest Judging Seminar. The seminar will take place from 9 a.m.-3 p.m. at the Holiday Inn Select Downtown.
This annual seminar provides the only opportunity for barbecue enthusiasts to receive training and become qualified to judge at the Memphis in May World Championship Barbecue Cooking Contest, which will be held May 15-18 in Tom Lee Park.
“Every year we crown the World Champion of barbecue, and it takes knowledgeable and skilled judges who know the difference between good barbecue, great barbecue and World Championship barbecue,” said James L. Holt, president and CEO of Memphis in May.
The judging seminar is limited to the first 100 registrants. Participants are encouraged to register now, as the seminar sells out each year. Registration is $95 per person, and applications are available at memphisinmay.org/ judge-barbecue.
Contact Jennifer Chandler at jennifer.chandler@commercialappeal.com. Follow her on Twitter and Instagram at @cookwjennifer.