In the oven
There's also some good news coming in '08 for Disneyland food service. No, they aren't bringing back the Tahitian Terrace. But in a return to the way Walt did it, Disneyland will be building a new bakery facility capable of handling all of the daily needs of the parks and hotels. Disneyland had its own bakery in the 1950's and 60's tucked into the back of the Plaza Inn, and fresh bread, rolls and pastries were dispatched around the park from that location every morning.
As the park grew in the '70s and '80s hamburger buns and breads were brought in by outside suppliers, although the bakery continued to churn out fresh rolls, cookies and pastries for many Park locations. The in-house bakery was eliminated entirely in the '90s to save on labor costs, and quality generally suffered. But now Disneyland has grown big enough, with more growth planned, that the finances of its own facility make sense again. Plus, the Disneyland Foods department would love to have the ability to more closely control the quality and consistency of the baked products served in the parks.
The location of the new bakery isn't in either park however. It's actually slated for a plot of land on the western edge of the employee parking lot adjacent to the Mickey & Friends parking structure. The initial facility will be 10,000 square feet, but it is being designed to be easily expanded to 25,000 square feet as demand grows. The land on the opposite side of the wall where the bakery will be built later this year is proposed for a new Marriott hotel property, so hopefully the guests there won't mind the smell of freshly baked dinner rolls destined for the Blue Bayou, or a Disney Cruise Line ship or two.