BREAD PROJECT Annual-Report-2009 Final3 Web

8/7/2019 BREAD PROJECT Annual-Report-2009 Final3 Web

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Cover design courtesy of Christina Miller

Reflectionsnew DiRections

ResponDingto neeDs

tRaining pRogRam

Results

social enteRpRise

financials

paRtneRships

funDeRs & DonoRs

suppoRtus

people

histoRy

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Annual Report 2009


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1 | The Bread Project The Bread Project | 2

It has been another exciting year at TheBread Project. In spite of the dire economy,we have continued to thrive, thanks to thegenerous support of our donors, communityand business partners, and funders. Wegraduated seven classes in our culinary andlife skills training program. July 2009 marked

the graduation of our 50th class! At the sametime, we maintained our focus of building socialentrepreneurship. We have also been graced

with the addition of several new board members, bringing a wealth ofnew talent and energy to the organization.

It has been a great pleasure to serve as President these last two years,and work with such a strong and supportive Board. I have also enjoyedworking closely with our Executive Director, Dagmar Schrder-Huse,and seeing the organization continue to bloom under her leadership.Along with her qualied sta, she has been the catalyst for thisorganizations maturation and positive development.

Ultimately, The Bread Project is about the trainees. One of my favoritejobs here was helping in the kitchen, whether it was working with thekitchen manager, Tito Jones, in developing a new product or oering

an extra hand to the culinary instructors. Not only did I get to have myhands in the dough, but it was wonderful to see the enthusiasm of thestudents and their eagerness to learn new skills.

I continue to be amazed at the dedication and spirit that our traineesbring with them. I encourage you to attend one of our graduationceremonies so that you can hear them talk about their experienceshere in their own words.

Thank you all for your continued support. Heres to a great newdecade!

Peter ConnBoard President 2007-09

Reflections

As we progress through Fiscal Year 2010,there is much good news to deliver! The BreadProject continues to build upon its success inhelping economically disadvantaged peoplein the Bay Area work toward self-suciency.In response to the greater demand for ourservices, I am pleased to announce that The

Bread Project is expanding its program.Through the generous support of our fundingpartners, in particular Chevron Corporationand Semifreddis Bakery, we will expand our program into a largerfacility in Emeryville. This will allow us to increase our training capacityand create an advanced curriculum centered on intensive bakeryproduction. Also, we will scale up our bakery production model toexecute high volume food contracts.

The Emeryville site will be The Bread Projects epicenter for our eortsto eect social change through entrepreneurship. We will use thisplatform to strengthen our training quality and job readiness for ourtrainees and graduates. It also has the added benet of creating a moresustainable revenue model for the organization as a whole.

Our vision over the next two years is to increase training capacity by 80

percent and increase our bakery production by 100 percent. Im happyto say that we are well on our way to achieving this goal!

The Bread Project has been able to accomplish many wonderful thingsin its rst ten years, and we remain committed to furthering our impacton those in need. This cannot be done without your continued support.

The Bread Project is a critical point. Together, we can enhance ourimpact on economically disadvantaged individuals and build thrivingcommunities.

Jason PeraBoard President 2009-11

new DiRections


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Challenges

For most, employment provides a predictablepath toward self-suciency. However,for people with one or more high barriersto employment, such as homelessness,addiction, and criminal records, poverty andrisks thereof are chronic.

Research sponsored by the East BayCommunity Foundation shows that thenumber of Bay Area residents who cannotmeet their basic needs is increasing. Manyface signicant challenges to self-suciency.

OppOrtunity

Training in commercial food preparationoers many advantages:

The food industry is more accessible tothose with criminal records, low educationlevels, or signicant gaps in work history.

Food manufacturing exhibit pay levels

that are consistent with living wageemployment .

Long-term projections for production jobsin the food manufacturing sector showgrowth (U.S. Bureau of Labor Statistics).

tRaining pRogRamResponDingto neeDs

FOOd serviCe & teChniCal skills

The program provided trainees with the knowledgeand skills needed to work in a commercial bakery orkitchen:

Culinary skills

Bakery production skills

Food safety and sanitationFood vocabulary and math skills.

Essential hands on experience was integrated intothe training curriculum through opportunities in TheBread Projects social enterprises.

liFe skills & JOb readiness

Trainees learned:

Positive health and life habits, such as nutritionand conict resolution

Resume writing, job search, interviewing, and jobretention skills.

JOb plaCement

Throughout the training, program sta providedindividualized assistance to help trainees completethe program and secure employment.

FOllOw-up serviCes & suppOrts

The program provided a minimum of 12 monthsof support, including referrals to key services, jobcoaching and counseling, and help to keep jobs.

training sites

Berkeley Adult School

Oakland Programs for Exceptional Children

Mission

The Bread Projectpromotes self-suciency among low-

income people in theBay Area by providingthe job training and

supports needed toobtain and retainemployment in the

food industry.

Fiscal Year 2009

July 1, 2008 - June 30, 2009

Who We Serve

The Bread Project serves a diverse baseof economically disadvantaged peoplein the San Francisco Bay Area who aremotivated to achieve nancial stabilitythrough employment in the food industry.


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prOgram measures

Fiscal Year 20 09 Fiscal Year 20 08

Graduation Rate 88% -

Job Placement Rate - 83%

Job Retention Rate - 78%

Follow-up services and supports for Fiscal Year 2009 graduates is ongoingand will be reported in Fiscal Year 2010. Complete employment data isavailable for Fiscal Year 2008 graduates.

African/African

American57%

Latino(a)/Hispanic

American15%

Asian/Pacic

Islander14%

Other14%

Berkeley17%

Oakland47%

Other24%

Richmond7%

SanFrancisco

5%

DemographicProfle

GeographicProfle

social enteRpRise

CafCatering

Bakery


during FisCal year 2009

The Bread Project:

Provided 136 people with baking/culinary skills and job readinesstraining

Graduated (with Certicate ofCompletion) 119 from the program

Assisted trainees/graduates withjob search and placement

Completed follow-up services and

supports for 107 graduates fromFiscal Year 2008.

Trainee Income Prole

Results

Michaels Story(Age 19, Class 44)Michael, a native Spanish speaker, faced many challenges

before joining The Bread Project. He was a high school

dropout and was becoming involved with a gang.

Through our program, he gained exposure to workplaceprofessionalism and learned the importance of safety and

sanitation, dress code, attendance, and accountability.

Reecting on his prior involvement with a violent gang, Michael said, I used

to want to be one of them, but after joining The Bread Project, I want to use

my artistic talents in drawing and sketching to one day be a master cake

decorator. He completed his training and interned at our Caf to build his

customer service skills. With great personal eort, Michael obtained his rst

job, a part-time pizza maker position at Round Table Pizza. Also, he is taking

night classes at the local adult school to obtain his high school diploma.

Caf

Our caf provides training opportunities forbasic caf management and customer service.All caf items are prepared daily by trainees.

Bakery

Trainees have the opportunity to work onbakery accounts and gain vital practicalexperience.

Catering

As part of their food production training,trainees prepare all catering and special orderproducts.

strengthening linkages between

training needs and market OppOrtunities

All proceeds are reinvested into thetraining program


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financialsfiscalyeaR2009

paRtneRships

wOrking

tOgether tO

build thriving

COmmunities


assets

Current Assets $411,410

Property & Equipment less Accumulated Depreciation $16,388

Other Assets $4,857

Total Assets $432,655

liabilities & net assets

Liabilities $6,500

Net Assets $426,155

Total Liabilities & Net Assets $432,655

Management8%

Fundraising14%

ProgramServices

78%

inCOme summary

expense summary

Individual Donations $26,926

Government Grants /

Fee for Service$48,665

Business Revenue/

Earned Income$88,337

Foundation &Corporate Grants

$134,200

In-kind Goods &Services

$182,580

Total Income $480,708

Program Ser vices $376,924

Fundraising $69,301

Management $39,592

Total Expenses $485,817

In-kind Goods& Services

38%

IndividualDonations

6%

GovernmentGrants/Feefor Service

10%

Foundation &Corporate Grants

15%

BusinessRevenue/

EarnedIncome

18%The Bread Project attracted excellent partnerships with employment

and human services agencies as well as adult education programs andother government and community agencies that help people in need.

Cross-referrals with other communityorganizations created a network ofessential services that helped peoplereach their employment goals.

Our partners also provided in-kindgoods and services that supportedtraining activities. This included guestlectures and demonstrations, ingredient donations, and facility visits.

Importantly, we engaged businesses and employers to connecttrainees to job opportunities and facilitated access to employment taxincentives.

Williams Story (Age 58, Class 40)William had just been released from San Quentin State

Prison after serving a sentence of 8 years when he was

referred to The Bread Project from East Bay Works career

center. While he was incarcerated, he had worked in the

kitchen, the most coveted assignment given to anyone

serving time, preparing 6,000 meals at a time. This planted a

seed for him to pursue the baking and culinary training program at The Bread

Project. In his graduation speech, he stated: Probably the biggest thing that

I got out of this was a feeling of accomplishment. I have given this class my

full attention and completed the course. I feel good about myself and I amquite sure the rest of my classmates feel the same. With this condence,

William found a job earning $12/hour. At the end of his 12 month follow up

period, he was still working and looking to further develop his culinary career.

berkeley adult sChOOl

Oakland adult eduCatiOn &

Oakland uniFied sChOOl distriCt

semiFreddis bakery

wardrObe FOr OppOrtunity


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funDeRs& DonoRs

City of Berkeley

Woodlawn Foundation

San Francisco Foundation

Chevron Corporation

East Bay Community Foundation

Kaiser Permanente

1200 Foundation Lowell Berry Foundation

West Davis & Bergard Foundation

Rotary Club of Oakland

Bill Graham Supporting Foundation of the Jewish Endowment Fund West Berkeley Foundation

San Francisco Professional Food Society

Marie Riehle Pacic Gas and Electric Company Xerox Foundation

Jennifer Lee

Pacic Services Credit Union

DeGo and Sherman Foundation

William Moore & Stacey Keller-Moore

Mechanics Bank

Rudolph & Jane Bahr Brett Baucom Barbara Beatty Noa & David Bell Jennifer & Christian Bernhardt Bill & Janet Biehler Ingo & Elizabeth Bischo Flo Braker Lily Brunswick Christina Cary Devaki Chandra Peter Conn Richard Conn Thomas Coulter Olga Deleonardis Martin Dreyfuss KhadijehFathi Herbert & Alice Fischgrund Janet Fletcher Mary & Peter Gealey JohnHahn George & Joyce Hahn Tamra Hege Esther Sid H udes Jules Kragen Paula Lewis Daniel Lewis Stephanie Liu Jean L iu Lynn Loar Lorraine Lupo David Malcolm Elizabeth Marlow Anne Mawdsley Dana Michaels Rand JohnMontoya Kenneth ONeil Jason Pera Bruce & Rose Ann Roy Donna Scarano Dagmar Schrder-Huse Barbara Seitz Gordan Seligson Lavina Speelman Steve Sullivan Miye Takagi Lisa Frost & Thomas Or put Seema Patel Katherine Triest Mary Triest Laura Wallan Genevieve Wang Ilene Weinreb Jennifer Wong Nicole & Marc Yee

Lisas Story (Age 29, Class 47)As a consequence of one mistake in herlife, Lisas subsequent criminal record

prevented her from obtaining a job. She

was referred to the The Bread Project by

the Davis Street Family Resource Center.Although she had previously worked in

various industries, cooking had always been her passion.

While balancing her role as the primary caregiver of her

two children, she overcame great hardships to complete

the training. After graduating from the program, she

earned her ServSafe certication and enrolled in Womens

Initiative for Self Employment (WISE), a local organization

that provides resources and trainingto help low-incomewomen start and grow their own business. Currently, Lisa

is a salaried employee at the NUMMI auto plant, and she

runs a catering business with on-going contracts with ABC

KGO-7 TV station and WISE. With plans to expand, she is

looking forward to hiring the next generation of The Bread

Project graduates to help her grow her business.

suppoRt us

The Bread Project is a charitable nonprot, California public benet501(c)(3) corporation.

Supporting The Bread Project makes a dierence. You can help createpositive benets for economically disadvantaged individuals as theywork toward self-suciency.

Donations are fully tax-deductible (Tax ID # 94-3363920).

We accept checks made payable to The Bread Project. Or donateonline through Network of Good. (Click the Donate Nowbutton onour homepage at www.breadproject.org.)

Your company may oer a matching gifts program that maydouble or triple your donations.

Become a volunteer. Donate your time and expertise.

Visit our caf for light breakfast or lunch. Try our catering services.Buy our baked goods for your restaurant or business.



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people histoRy

In late 2000, Lucie Buchbinder andSusan Phillips, specialists in subsidizedhousing, founded The Bread Project as

a California nonprot 501(c)(3) publicbenet corporation to help tenants oflow-income housing obtain job skillstraining and become self-sucient.

Early in 2001, The Bread Project began training sessions at the SanFrancisco Baking Institute in South San Francisco. Within a fewyears, The Bread Project transferred to the East Bay with programsat the Berkeley Adult School and in partnership with Oakland AdultEducation.

From our humble beginnings,The Bread Project hasbecome a successfulworkforce developmentorganization. Through our

training program, we arehelping people gain entry

into the food industry and work toward self-suciency. Through socialentrepreneurship, we are enhancing economic opportunities for ourgraduates and creating a more sustainable revenue model.

As of June 2009, The Bread

Project graduated 680individuals and helped more

than500

graduates get jobs.


Dagmar Schrder-Huse

Executive Director

Lizelle Festejo

Assistant Director/Program Manager

Susan Phillips

Grant Writer (until February 2009)

Raymond Washington

Student Recruiter and Counselor(contractor)

Suzy Quenneville-Orpin

Mechiel Taylor

Eleanor Triboletti

Culinary Instructors

Tito Jones

Kitchen Coordinator/ProductionManager

Peter Conn, Board President

Director of Quality Assurance,Bakeries Division, Il Fornaio Corp.

Laura Wallan, Vice-President

Grocery and Ingredient Specialist,TransFair USA

Paula Lewis, TreasurerOperations Director, St. AnthonyFoundation

William Moore, Secretary (untilDecember 2008)

Finance Professor, Golden GateUniversity

Jason Pera

Certifed Financial PlannerProfessional, Stark Miller FinancialBenefts Group

(as of May 2009)

Brett Baucom

Manager, Deloitte & Touche, LLP

Jennifer Lee

Attorney, Nielsen, Merksamer,Parrinello, Mueller & Naylor, LLP

Jules Kragen

Owner, Food-Forward

Seema Patel

Director of Product Management,Consumer Debit Prouducts, VISAInc.

Frances C. Tolero

Operations Manager, St. AnthonyFoundation

Genevieve Wang

Product Marketing Manager, JambaJuice

staFF

bOard OF direCtOrs

Cumulative program rates as ofJune 2009:

86% graduate rate

74% job placement rate

83% job retention rate

celebrating 10 YearsfebRuaRy 2010


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Berkeley Oce

1701 San Pablo AvenueBerkeley, CA 94702

Tel: 510-644-4575

Emeryville Oce

1555 Park AvenueEmeryville, CA 94608Tel: 510-594-1702

Website/Email

[email protected]

Facebook

www.facebook.com/pages/THE-BREAD-PROJECT/92648956860

BREAD PROJECT Annual-Report-2009 Final3 Web

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