Love Tastes Sweet at a Former GU’s “Made with Love” Bakery | Culture & Leisure

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Take a break, rest, gather, eat.

That’s the motto of Made with Love, the bakery founded by Callie Johnson in 2015. With a passion for baking and a desire to create a warm, inclusive experience, it’s no wonder the shop is a favorite residents of the West Central neighborhood.

The single-storey bakery has plenty of space for customers to rest, study, enjoy unique treats, or sip Indaba coffee. Their drinks range from fruity teas to strong espressos and rarely cost more than $5, regardless of size.

“There are a lot of neighborhood customers that I’ve gotten to know quite well in the year I’ve been here,” said Made with Love employee Raven Bevers. “There are a few people where the minute I see them coming, I start doing exactly what I know they’re going to get.”

Before opening his bakery, Johnson attended Gonzaga University and studied business administration, focusing on an entrepreneurship and marketing track. She then formed her LLC and sold at farmers markets for the next three years.

The first recipe she sold was her pecan pie bars — a treat she learned to cook in sixth grade — along with her espresso shortbread and three-berry pie. She then added different flavors of cookies, as well as homemade pop pies, both of which have been successful in the bakery.

“It was mostly a summer thing, but I was trying to get more orders from people,” Johnson said. “Then, in the fall of 2018, we had gone from one farmer’s market per summer to two. So we really increased the amount we were producing, and people seemed to really like it and wanted to start wholesale to cafes.

To sell at farmers’ markets, Johnson needed her kitchen to be inspected and to obtain a food processor’s license from the Washington State Department of Agriculture. But to sell wholesale, she had to cook in a commercial kitchen.

It was in January 2019 that she started selling wholesale in the now intimate bakery. Johnson spent five months mass-producing products for cafes and fulfilling special orders for events before turning the store into a bakery.

“What I find so special is that often different clients will end up chatting together,” Johnson said. “I consider it unique because I know I don’t necessarily feel as comfortable chatting with the person next to me. But here I think there’s definitely just this natural environment. .”

The green and white theme, exposed brick and wooden details combined with the friendliness and care of the staff are a far cry from the wholesale kitchen it once was. Customers can choose from a range of bagels, scones, cookies, bars, pies, pop pies and coffee cakes. They also offer gluten-free and vegan options.

Most of their flavors and combinations remain consistent throughout the year; however, they love experimenting with seasonal flavors for customers to sample and plan to release limited-time menus during holiday periods.

“Hopefully in the next two weeks we can get our full menu out – it will be pumpkin stuff and molasses cookies. Then in the winter we’ll do different treats,” Johnson said. “One year we made these tree-shaped sugar cookies, but they caught fire in the oven. So we were like ‘we have a forest fire!’.

As an alumnus of GU, the Made with Love space is representative of the idea of ​​”Culture of Care” prevalent on the Spokane campus. Its goal is to make people feel seen and known through food, with a mission statement focused on hospitality and caring for people. The team understands that the day-to-day tasks of life can be overwhelming – and seeing a familiar face to connect with can make the day a little brighter.

Bevers said her work is always fresh, she can perform her necessary tasks throughout the day, and the space is welcoming and comfortable for employees and customers. She recalled two unique aspects, namely that she can meet new people and be herself at work every day.

Students are encouraged to try the unique treats from Made with Love located at 2023 W. Dean Ave. open Wednesday to Sunday from 7:30 a.m. to 3 p.m.

“When Gonzaga students come here, I probably get too excited,” Johnson said. “Gonzaga is a great place, I’m really grateful to have been able to go there and to have received the education that I received.”

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