Photos by Nicholas Karem
bake enough rolls to complement all those
meals. That's up to 15,000 rolls per hour!
A rack heads to the proofer, a sauna that
helps dough rise. They'll lounge for 20 to 30
minutes before heading to the oven for 10
to 12 minutes. Jim Hoerner, the bakery
supervisor (also seen at lef with Martha
Dysart who manages the Nutrition Services
Center) has overseen many healthy changes
to his products over the last few years: adding whole-wheat four to mufns, experimenting with black beans in brownies. And
while entrées served in lunch lines — say,
the lower-sodium taco meat or "beefaroni"
— may only get picked at, Hoerner's golden
rolls tend to vanish.
—Anne Marshall
11.13 LOUISVILLE MAGAZINE 65