As we close out the year here at The Floured Apron, we are reflecting on what your support has helped us achieve this year. We just graduated our 11th class of capable, motivated women who are working to ensure a financially secure future for their families.
What makes The Floured Apron recipe different? We work in small, carefully made batches. Our classes include not only 10-weeks of bakery training in a hands-on environment, but also career coaching, goal setting, volunteer mentors and workshops with industry professionals to help prepare our graduates to meet their goals.
It’s a recipe for success and our outcomes prove it’s working. Eighty-five percent of our graduates have gone on to secure full-time jobs and 92% of them are still working 6-12 months later. And these are real jobs with career paths. We have graduates all around the city from catering companies like Levy on the south side of Chicago to local bakeries including Hoosier Mama Pie Company. Check out this video in which Julie Unruh at WGN helped tell our story this year.
We do not do this alone. We have sponsors like Guittard Chocolate, King Arthur Flour, Organic Valley and Quaker Oats. We have our first two paid full-time employees — one a graduate of The Floured Apron! We have wonderful volunteers, grant providers, and industry professionals like Chef Gale Gand who believe in what we do and volunteer their time and talents to help with our personal, supportive approach.
And — we have YOU. Will you be part of our recipe for success in 2019 by donating to The Floured Apron? We’ve raised about half our $135,000 budget for the coming year and need your support to continue to help our students.
These women are not only ensuring a financially secure future for their families, they are serving as role models to their children and communities and will continue to affect generations to come. Please be our next key ingredient in this successful recipe.
With grateful hearts,
Emily Boling, Executive Director and
Jeanne Ebersole, Board President