THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Thursday, November 2, 1995 TAG: 9510310103
SECTION: NORFOLK COMPASS PAGE: 04 EDITION: FINAL
SOURCE: BY JOAN C. STANUS, STAFF WRITER
LENGTH: Medium: 76 lines
Sweet-toothed Norfolk residents no longer have to travel to the Oceanfront to satiate those visions of the Sugar Plum Bakery dancing in their heads.
The chocolate eclairs, vanilla-stripped donuts, glazed bear claws and whimsically decorated cakes found in the refrigerated glass cases of the plum-colored Laskin Road bakery are now available in downtown Norfolk, at the Main Street Cafe.
Located in a newly renovated back nook of the downtown cafe, at 536 E. Main St., the Norfolk branch of the nonprofit bakery opened for business Oct. 26.
``Hopefully, we're filling a void by providing baked goods to the downtown area and surrounding neighborhoods,'' said Deborah Marshall, executive director and founder of Sugar Plum Inc. ``We've had quite a few requests to open other Sugar Plums in the area as both a business and rehabilitative facility, but it was something we couldn't afford to do without significant fund-raising.''
But when cafe owners John and Anna Pappas contacted Marshall about the prospect of opening a small shop within their existing deli restaurant, Marshall decided it was time to take the leap into Norfolk.
``We were looking to augment our business without increasing hours or offering a full-scale breakfast,'' explained John Pappas. ``We queried our customers about what foods or services to add to the menu and they said they wanted to see a bakery downtown.
``Once we decided on a bakery, we wanted the best. That was Sugar Plum. We've been customers there, and we knew their reputation was beyond reproach. Plus, they're mission is just great.''
Established almost 10 years ago with the help of a federal grant, the Sugar Plum Bakery offers job training, transitional employment and placement for the disabled. It is staffed by 44 persons, 22 of whom have such disabilities as autism, Down's syndrome, hearing and visual impairment, traumatic brain injuries and cerebral palsy.
``Our bakery is the vehicle that provides funding for the programs we serve,'' Marshall explained. ``Because our programs are growing tremendously, we're always fund--raising and expanding.''
For now, baked goods will be prepared at the Laskin Road kitchens early in the morning, then transported a few hours later to the Norfolk location. To handle the increased amount of donuts, cakes and other goodies needed for the new store, staff members are coming in a few hours earlier to bake.
The Norfolk Sugar Plum location, equipped with several refrigerated cases and plum-colored shelving stocked with baskets, cookie jars and T-shirts, has all the feel, aromas and foods of the Laskin Road bakery, on just a smaller scale. Two of the Sugar Plum's staff members will man the cases and take special orders.
There's a side door leading straight into the bakery just off a small courtyard between East Main Street and Plume Court . Pappas says delivery service is available downtown six days a weekdays and to the Ghent area on Saturdays. Hours of operation are from 7:30 a.m. to 4:30 p.m., Monday through Friday, and from 8 a.m. to 3 p.m. on Saturday.
Marshall admits her baking operation might eventually have to expand in order to handle the increased business.
``All profits go back into building the business, so that the larger the bakery grows, the more disabled people we can train,'' she explained. ``By opening a new bakery, we are able to help more persons with disabilities, persons whose lives will be so much better because they can acquire job skills, support themselves and improve their self-image.
``But it needs to be done very carefully and slowly, so that we maintain our mission.'' ILLUSTRATION: Photos by RICHARD L. DUNSTON/The Virginian-Pilot
Jay Thomas brings in a tray of bread at the new Sugar Plum Bakery
that opened last week.
Robert Bentley, left, takes a tray of bread from Paul Nieves while
Cheyney Cole gets coffee.
by CNB