Gaston’s Bakery and Mill is one of our Farm to Fork partners at the College of Idaho. Gaston’s is a traditional French bakery, owned by Mathieu Choux, offering everything from sourdough loaves to croissants and pastries.
From Our Blog
Bravo Food Literacy Stories: A Pinch of Learning, a Dash of Fun
Food literacy is about knowing where your food comes from, but it’s also about empowering people with the skills and confidence to cook, explore, and engage with food in a meaningful way outside of our cafés. One way we do that is with our teaching kitchens.
Bravo Food Literacy Stories: How to Source Dairy from Local Producers
Supporting small dairy farms can benefit both local communities and the environment, so the question for Bon Appétit teams is how to best support those farms.
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Leading By Example
Bon Appétit Management Company is an on-site restaurant company offering full food-service management to corporations, universities, museums, and other specialty venues. Based in Palo Alto, CA, we operate more than 1,000 cafés in 33 states. Our chefs cook from scratch, including sauces, stocks, and soups. Widely recognized as a pioneer in environmentally sound sourcing policies, we are proud to be the first food service company to:
Directly support small, local farms- Strive to serve only sustainable seafood
- Address antibiotics overuse in our meat supply
- Switch to cage-free eggs, both shell and precracked/liquid
- Tackle food’s role in climate change
- Advocate for farmworkers’ rights
- Commit to pork raised without gestation crates
- Switch to third-party verified humanely raised ground beef
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Ciao, La Bottega! 👋
At the University of the Pacific, there was an underutilized space ...
Ciao, La Bottega! 👋
At the University of the Pacific, there was an underutilized space in their Marketplace that was in need of a new purpose: Enter La Bottega, a taste of Italy right in Stockton, California!
@bonappetitatpacific's new concept features everything from fresh deli sandwiches and authentic pizzas to Italian-inspired desserts and sodas.
Molto delizioso! 🤌 #LoveBonAppetit #TasteOfItaly #PacificProud #CampusDining
The early bird gets the taco trio! 🌮
Our Franklin Templeton San Mateo team recently hosted a Taco Rise, Taco Shine activation where the goal was unique takes on tacos. Chef Ian Robinson was all in — crafting three unique tacos on house-made corn tortillas: artichoke, Jeyuk Bokkeum with quail egg, and smoked wagyu brisket.
Although the plan was two tacos of the same kind, prompts of, “Can we try all three?” from guests had the team adjust their service place. In response to this, one guest held up his plate and shouted, “Winner, winner!” as he walked away with his custom trio!
#LoveBonAppetit #Benvenuti #TacoRiseTacoShine #TacoLovers #CulinaryCreativity
Desserts in the summer time are next level! 😍 Here's a taste of the seasonally inspired ...
Desserts in the summer time are next level! 😍 Here's a taste of the seasonally inspired treats our teams have been making:
1️⃣ I'm your ch-ch-ch-ch-ch-ch, Cherry Bomb! @bakery350's cherry bomb features chocolate cake, cherry mousse, cherry gelee, white chocolate, and vanilla shortbread.
2️⃣ @restaurant356's Amaretto Cheesecake, with fresh peaches and raspberries!
3️⃣ If you can't beat the heat, enjoy a melting ice cream cone Cake Pop from @lckitchenplano instead!
4️⃣ This Chocolate Mille-Feuille from @camberssf features chocolate diplomat cream, chantilly, and berries. 😋
5️⃣ The most classic summer dessert? Ice cream & gelato. 📸: @penndining
Most Recent News
In Search of Lost Frost-it-Yourself Donuts
Other notable events of the 1900s include me graduating from Carleton in a cohort of Nirvana-loving, zine-making, irony-drenched classic Gen-X kids, who then found one another in the Burton cafeteria and mocked everything…
On Campus, it’s a Whole New World
There are perennial issues in the college and university worlds of residential and retail dining. Keeping diners interested in the same dining location three meals a day, seven days a week, adapting to changing technology, and more. And then there are today’s new issues …
Obama Visits Chicago to Get a Taste of Future Presidential Center Cuisine
Former President Barack Obama was recently in Chicago to work on plans for the in-progress Obama Presidential Center, including a stop at Peach’s in Bronzeville. Peach’s owner Cliff Rome is partnering with Bon Appétit Management Company to run the Obama Presidential Center’s restaurant and café, as well as catering on the campus.
Join Us
We’re always looking for great people to join our teams! If you:
- Get excited when fresh, local produce arrives on your loading dock
- Enjoy creating all-new dishes from scratch
- Love interacting with people through delicious and nutritious food
- Thrive when part of a close-knit team that takes your and others’ safety seriously
- Enjoy helping people reach their full potential, nourishing them through at-work learning opportunities
Then you may be a fit for us!