Scocca and some friends were in the basement atapproximately 3 a.m. when they heard "weird music"coming from behind a door. They investigated, andfound the source not only of the music but ofHarvard's baked goods. Two bakers showed Scoccaand his friends around the kitchen; since then,Scocca says, "We've stuck our heads in a couple oftimes just to say 'hi.'"

The bakery remains unknown to most students,however. When they do stumble upon the bakery,Sanchez-Ramirez says, "We always enjoy the awe.[The students] can't believe it."

"Down here we're in a world of our own. No onelikes to visit us," Sanchez-Ramirez jokes. BakerRick I. Lee describes the kitchen's mysteriouslocation as being "below sea-level."

The underground baking begins each year beforemost students are even back from summer vacation.Lee says he especially enjoys the beginning offootball training. "It's really fun at thebeginning of the season, when we feed the footballteam," he says. One-third of the bakery'sproduction goes to the football players, Castrosays, laughing. "Yeah, they can eat," he says.

David M. Lentini, General Manager of theCollege Dining Halls, says he admires the bakeryfor its high productivity and the dedication ofthe manager and her crew. "There's a realcommitment," he says. More specifically, Lentinisays, he is a fan of the "good, wholesome,fresh-baked goods" produced in the bakery. "Theymake a wonderful apple pie," he says.

"Basically, we contribute a lot of calories,"Sanchez-Ramirez says

"But fun calories," Lentini says