Donna Ayer, Executive Director

Poverty and homelessness exist right here in our community. Our clients do not have adequate housing, food, clothing, medicine, for themselves and their families. Poor economic circumstances might be due to mental illness, chronic illness, long-term disability, or underemployment either through job loss or lack of job skills. Many of our neighbors find themselves unable to afford basic necessities but together we can all help. I am privileged to serve alongside many amazing volunteers who give tirelessly with a welcoming spirit of care, concern and fellowship. In partnership with many community organizations and individuals, Bread for Life is able to address the challenges of hunger and poverty. It is with a grateful heart for our donors and volunteers and all the ways our community supports the mission of Bread for Life that we are able to fulfill the mission to provide for our neighbors in need.

Missy Cipriano, Director of Operations and Volunteer Services

The wise words of Mother Teresa, “Not all of us can do great things, but we can do small things with great love” is a guiding principle for me. My long term active service and mentorship in my church and community including establishing a laundry ministry in Bristol called “Laundry Love” has prepared me to serve the needs of our clients. The position of Volunteer and Administrative Director at Bread for Life is well suited to my heart to serve others.  We have many exciting opportunities for volunteer service at Bread for Life and I am proud to work with our clients and volunteers to meet the mission of Bread for Life.


Tofu Quiche with Broccoli, Asparagus and Shiitake Mushrooms
Preheat oven to 425’ degrees
Makes 1 quiche
1 prepared Vegan pie shell
1/2 round cake of Miyoko's & "Herbes de Provence" cashew cheese

1 Tbs. ground flax seed
1 Tbs. apple cider vinegar
1 Tbs. water
½ Block extra firm Tofu
¼ cup, plus 1 Tbs. Oat Milk
½ t salt
¼ t. white pepper
¼ t. nutmeg
2 Tbs. fresh chopped dill, plus 1 t. for garnish
2 Tbs. Dijon mustard
1 cup broccoli florets, cut small
1 onion, diced
10 Shiitake mushrooms, stems removed, sliced
10 stalks asparagus, sliced on diagonal 1” long
½ cup cherry tomatoes, sliced thin
1 t. minced garlic
1 Tbs. mirin
1 Tbs. tamari


1. Soften 1 Tbs. of ground flax seed in 1 Tbs. of apple cider vinegar and 1 Tbs. water.

2. Let sit for 10 minutes.

3. In the meantime, using an immersion blender, puree the block of tofu with the oat milk.

4. Add the salt, pepper, nutmeg, and dill. Blend until smooth.

5. Add the apple cider vinegar and flax seed mixture. Blend again.

6. In heavy sauté pan, sauté onions till translucent, add shiitake mushrooms and minced garlic, and cook until soft. Add the broccoli and cook for a few more minutes, add the asparagus.

7. Season with the mirin, and tamari.

8. Spread 2 Tbs. of mustard over entire bottom of pie shell, then sprinkle the Miyoko cashew cheese all around, then add the sautéed vegetables. Pour tofu mixture over vegetables and spread evenly in pie shell. Dot the top of the quiche with the sliced tomatoes and sprinkle with the remaining 1 t. of dill.

9. Bake for 15 minutes at 425’, then reduce temperature to 375’ and bake for 30 minutes more.