{"id":167411,"date":"2022-10-19T13:30:20","date_gmt":"2022-10-19T23:30:20","guid":{"rendered":"https:\/\/www.hawaii.edu\/news\/?p=167411"},"modified":"2022-10-20T16:07:48","modified_gmt":"2022-10-21T02:07:48","slug":"bread-donuts-pasta-gateway-cafe","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2022\/10\/19\/bread-donuts-pasta-gateway-cafe\/","title":{"rendered":"Housemade bread and donuts on the rise at Gateway Caf\u00e9"},"content":{"rendered":"
Reading time: <\/span> 2<\/span> minutes<\/span><\/span>[vc_row][vc_column][vc_column_text css=”.vc_custom_1666213457032{padding-bottom: 20px !important;}”]\"breadFresh-from-the-oven bread, along with handcrafted donuts, malasadas and pasta made from scratch are available every week at the University of Hawai\u02bbi<\/span> at M\u0101noa\u2019s Gateway Caf\u00e9, managed by Sodexo<\/a>.<\/p>\n

\u201cI really like it a lot,\u201d said Jade Gutierrez<\/strong>, a 糖心视频<\/abbr> M\u0101noa freshman. \u201cThe bread is super moist, rather than being dry, and the pasta is really good. It\u2019s pretty much cooked perfectly every time.\u201d<\/p>\n

Gutierrez\u2019s classmate, sophomore Kassidi Lee<\/strong>, agrees.<\/p>\n

\"donuts\"
Housemade donuts<\/figcaption><\/figure>\n

\u201cThe bread is perfect, you have to eat it with the butter,\u201d said Lee. \u201cI come and get the bread every single day.\u201d<\/p>\n

Every morning, Tomas \u201cMathew\u201d Amorin, a sous chef at Gateway Caf\u00e9, makes 85 pounds of bread to serve for lunch. The in-house sourdough bread, made with a starter that is five to six-years-old, is also low glycemic as opposed to non-sourdough bread.<\/p>\n

\u201cWe’re still getting used to matching demand for our currently high customer volume\u2014this is the busiest year I’ve seen yet,\u201d said Ed Costa, head chef at Gateway Caf\u00e9. \u201cWe are making bread every day, but it doesn’t always last throughout the meal\u2014it’s very popular!\u201d<\/p>\n

Along with the sourdough bread, Sodexo has opted to make an assortment of goods that include: donuts, malasadas, focaccia, bread rolls, rigatoni, bigoli, pappardelle, chittara, macaroni, pasta sheets (used for lasagna and cannelloni), ramen and udon.<\/p>\n

\u201cIt’s a move in the right direction: our freshly made breads and pastas are better for you than the store-bought equivalents, they cost less to make, they’re certainly tastier and higher quality and they create a smaller carbon footprint than mass manufactured products,\u201d said Costa.<\/p>\n

Sodexo has been making its own bread at Gateway Caf\u00e9 since reopening last year due to the COVID-19<\/abbr> pandemic. Before then, chefs made it at Hale Aloha for several years.<\/p>\n

Gateway Caf\u00e9 is also selling its sourdough loaves for $6 each. In the future, Costa is hoping to get a bread slicer to pre-slice the loaves for deli sandwiches.[\/vc_column_text][vc_masonry_media_grid element_width=”3″ grid_id=”vc_gid:1666226676892-ed17f597-061e-8″ include=”167460,167459,167458,167457,167456,167455,167461,167462,167463″][vc_column_text]\n

Saving money, time<\/h2>\n

Sodexo saves about $96 dollars per day by making its own pasta, which equates to nearly $2,000 saved every month. Ramen noodles cost almost eight times more to purchase premade, while regular Italian pasta noodles cost nearly four times more than making the pasta from scratch.<\/p>\n

Almost everyday at Gateway Caf\u00e9, chefs make a vegan pasta with pesto and a vegetarian pasta with vodka sauce. They are some of the most popular dishes, selling about 800 portions daily.<\/p>\n

By increasing their use of the pasta machine and changing up production techniques, Gateway Caf\u00e9 uses 100% of its own pasta noodles for dishes. The pasta machine creates noodles that cook in about 1\/5th of the time it takes to cook store bought pasta. The machine also does most of the work\u2014it automatically cuts the short pastas such as rigatoni, giving workers the opportunity to multi-task.<\/p>\n

\u201cMaking our own bread and pasta is the beginning of my process of re-examining everything we make in order to improve our overall food quality,\u201d said Costa. \u201cIn a way, it’s a movement away from consumerism and toward a focus on quality products.\u201d<\/p>\n

\"chef[\/vc_column_text][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"

糖心视频<\/abbr> Mānoa Sodexo Gateway Café\u2019s weekly menu features bread, donuts and pasta made from scratch.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[184,1314,1567,320,73,9],"class_list":["post-167411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community","tag-culinary","tag-manoa-sustainability","tag-sodexo","tag-student-housing-services","tag-sustainability","tag-uh-manoa","entry","has-media"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t