JWU Students' Baguette Tree is a Season Tradition


This past Friday and Saturday, December 7-8, members of JWU's student club Operation: Peace, Love & Bread (OPLB) mixed, kneaded and shaped dough for more than 200 baguettes. Then they baked each one until a golden brown, cooled and brushed all with a food-grade shellac. From there, they placed and secured the items onto a seven-foot tall, prefabricated frame resembling the shape of a Christmas tree.


OPLB, founded in 2014, is a student club whose mission is to share fresh bread and baked goods with local food banks, shelters, and other missions in Providence.

"The tree has become an annual tradition for the club," said Mitch Stamm, associate instructor and the club's founder and advisor. "They are a core group committed to the art of baking, studying and practicing the craft. Throughout the year, their efforts benefit the Providence community. Now it is their turn. They truly enjoy this endeavor and sharing their team spirit with the JWU community."

The tree is on display in the atrium of the Cuisinart Center for Culinary Excellence (CCCE), located on the Harborside Campus. It's donned with pretzels and a ten-foot-long garland of baguette rounds. When it is deconstructed, its contents will be composted.

While it may look good enough to eat – please don't. Watch this three-minute video OPLB produced from behind-the-scenes.

This year's tree was baked and built by:

  • Miki Takano '19, co-president

  • Logan Zupko '19, co-president

  • Marian Newby '19, vice president

  • Jessica Eng '20, secretary

  • Morgan Smith '20, fundraising manager

  • Nick Pereira '20, social media manager

  • Michael Metcalf '19, treasurer

  • Taylor Burke '19, board member