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“It’s a coveted position,” says Laura Nelson, hospitality director for the Chaplains’ Office. “We interview students and have them come in and bake a test batch for all the chaplains to taste.”
Now, there are additionally 15 years’ value of alumni bakers, a lot of whom are conserving Campion’s hospitality custom alive of their post-Holy Cross lives.
Ben Lepper ’25, Campion baker
English main, French minor
Wellesley, Massachusetts
“I’m a tornado in the kitchen. I move fast, and I’m pretty frantic. That also means I usually have the cookies out of the oven by 9:30 a.m., so I’m frequently done early. I’ve become a well-oiled machine. I use the same chocolate chip cookie base and just swap up the mix-ins. I’ve memorized it, so at this point, it’s second nature,” he says.
“I’m a twister within the kitchen,” Lepper says. “I transfer quick, and I’m fairly frantic. That additionally means I often have the cookies out of the oven by 9:30 a.m.”
In fall 2023, Lepper particularly constructed his class schedule round having the job, so his lessons start within the afternoon. “If one of the other bakers needs to call out sick, I’m able to come in. I didn’t expect to turn into Mr. Campion Cookie, but it’s just special, the way we’re able to do something that makes people’s days better,” he says. “I don’t consider myself super religious, but I see Campion as a really cool place to hang out on campus.”
Favorite cookie? “I’m a big candy corn fan (I understand that’s polarizing), and one of my fellow bakers made a candy corn cookie that I loved. Another baker made a really good gluten-free white chocolate cookie.”
Amanda (Dipersia) Cantrell ’10, former Campion baker & cook dinner
program supervisor, Boston Children’s Hospital medical-surgical ICU
Worcester
“The cookies gave Campion that home-away-from-home feeling. It made a difference for a lot of my friends and other students on campus to have a place like Campion to go, whether they were stressed or just wanted a snack walking back from the library. When I was a student, I worked in the admissions office over the summer, and I always mentioned that I baked and cooked at Campion so that applicants, even from that early stage, got a sense that Campion is more than just where the chaplains’ offices are.
Today, at Boston Children’s Hospital, I have a large staff of about 40 people. For the holidays, I make all different cookies for them — pizzelles, sugar, chocolate amaretto. Sharing my passion with other people brings me a lot of joy.”
Favorite cookie? “Good old-fashioned chocolate chip”
Charlotte “Lotte” Kearns ’20, former Campion baker & cook dinner
Ph.D. microbiology pupil at Icahn School of Medicine at Mount Sinai
New York, New York
“It was always peaceful baking at Campion. I played my music and made cookies for a couple of hours, then watched people come in and enjoy them. That was the best part. It was a way to connect. People always connect over food. And you made new friends because people would come in to have the cookies and then introduce themselves.
“My aunt is actually Marybeth Kearns-Barrett, but nepotism can’t get you the job! I had to do a trial bake, like everyone else. I’m from Vermont, so I made maple cookies and I got hired.
“I live with my sister now (she’s an alum and also a former Campion baker), and we regularly cook or bake for people at our apartment in New York City. I love to see the happiness it brings them.”
Favorite cookie? “Chocolate chip, or pumpkin chocolate chip”
The components
The components don’t simply seem in Campion, similar to dwelling cooks, somebody has to buy for them. That’s the place the Campion shopper, one other work-study place, is available in. Bakers resolve what sort of cookies to make and then ship of their lists of wanted components.
In line with Campion’s dedication to being a welcoming place for all, there are designated days providing vegan and gluten-free cookies.
Evan Walker ’24, Campion shopper
economics and arithmetic main
Arlington, Virginia
“At the grocery retailer, my technique comes from the format of the record I’m given; it separates the objects into produce, dairy, baking items, frozen objects and ‘other.’ I look for cheaper choices and natural choices. Guessing the form of cookie primarily based on the components record is unquestionably one of many enjoyable components.
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