Satisfying your sweet tooth and getting a dose of homemade goodness will be just an order form away come winter quarter when the only bakery on campus will begin selling items in bulk.

“The idea is that people can buy birthday cakes or ‘Congratulations you just finished your 25-page paper,’” said Kathy Hanken, executive chef and general manager of Eleven 01. “‘Here’s 12 cupcakes, don’t eat them all in one sitting.’ It’s just a way to celebrate with your friends.”

Delectable delights like lemon lavender cupcakes and classic pink cookies can be purchased by the dozen for about $20, depending on the type of dessert.

Cake sizes range from 9-inch round cakes to whole sheet cakes with a selection of five different cake flavors, four different fillings and five different frostings.

Compostable cups, napkins, forks and plates will also be available for student purchase.

To make the service viable, Hanken believes it is important to have online accessibility to the order form, allowing students to fill in contact information and select the items they want for their celebration.

The implementation of this service has been put on hold until a manageable method of moving the baked goods from the bakery has been found.

“We’re just looking for the right packaging now,” Hanken said. “Things like cupcakes don’t transport well, and we want what [students] pick up to look the same when it arrives at their destination.”

Each dessert will be handmade by Diane Hall, the only pastry chef on campus. Her reputation for excellence has earned her the playful title of “Evil Baker,” which she inscribed on a nametag next to her official title.

“The students nicknamed me that because all my food is good, and they put on the freshman 15,” Hall said. “I just thought, ‘I’m going to embrace this.’”

Working out of Eleven 01, Hall crafts croissants, cinnamon rolls, pumpkin pie, banana bread and several different kinds of cookies from scratch. Hall said she always tries to make sure the quality is exceptional, a feat when she makes at least 20 dozen cookies per day to keep up with student demand.

Although she has freedom to bake what she wants, Hall often designs her menus to accompany seasonal changes, such as pumpkin pie in the fall.

“One of the things I love to do in the spring is chocolate-covered strawberries, and they just fly out the door,” she said. “They look so beautiful in the display case.”

In addition to baking every weekday, Hall has contributed to several special projects during her 20 years as a part of Housing and Food Services, including holding a cake decorating class for residence hall students and building a replica of the president’s residence out of gingerbread. Both were readily received.

“That’s why I do what I do,” she said. “Not only do I have the best-smelling job in the world, but there’s such a positive energy when it comes to baked goods. It’s just nice to put that smile on someone’s face.”

Reach contributing writer Heather Milligan at development@dailyuw.com