Growing Hope: Nutrition & Learning for Venezuela

On Saturday, July 25, 2026, the final project presentation for Panadería Fray Eduardo Soto was held at the Unidad Educativa San Francisco Javier, located in the Lídice sector of the La Pastora parish in Caracas. This presentation marked the successful conclusion of a comprehensive training initiative structured around three core pillars: Professional Bakery, Human Development, and Entrepreneurship. A total of 25 participants completed the course, forming a diverse educational group made up of students, teachers, and school maintenance/operational staff (personal obrero). This multi-generational cohort fostered deep collaboration and community cohesion across the entire school ecosystem.

Throughout the project showcase, the 25 graduates expressed their heartfelt appreciation to Coromoto2020, Trabajo y Persona, and Pan de Tata for their fundamental partnership and sponsorship. The strategic alliance between these organizations provided technical baking expertise, business tools, and human formation. In addition, the bakery honors Fray Eduardo Soto and the Franciscan Friars (Frailes Franciscanos), whose generous machinery and facility donations made the physical installation of the bakery workshop possible.

Beyond learning technical baking skills and business management, the program created a profound personal impact. Participants demonstrated high motivation, enthusiasm, and a significant increase in self-confidence regarding their practical capabilities. The human development module enabled students, teachers, and staff members to recognize their personal dignity, embrace teamwork, and feel fully prepared to lead an artisan food business that directly benefits their local community.

The presentation detailed a well-structured business plan tailored to the realities of Lídice and La Pastora. Operating Monday through Friday, the bakery synchronizes its production schedules ("El Efecto Horneo") with school hours—releasing hot, fresh bread during two key peak daily shifts (9:00 AM – 10:00 AM for student snacks/breakfasts, and 3:00 PM – 4:00 PM for families returning home). The menu combines traditional favorites (Pan Francés, Pan Piñita, Pan de Guayaba, Pan de Queso, Cachitos) with gourmet signature products such as Orépan (oregano French bread) and Piñitas de Antaño.

To ensure student safety, sales are managed through an exterior-facing service counter, preventing visitors from walking through school grounds. Operating under the motto "Buying with Purpose" (Compra con Propósito), every product sold directly generates funds dedicated to classroom repairs, desk maintenance, and infrastructure improvements for U.E. San Francisco Javier, establishing an exemplary model of school-based self-sustainability for Venezuela.

Links:

• Bakery in action