Donnie began volunteering at Vêsucré, in the summer of 2024, drawn to its values of sustainability, inclusion, and quality. This local business known for creating happiness-inducing desserts that are plant-based, soy-free, gluten-free, and refined sugar-free, partners with organizations like Springbrook to offer employment opportunities for people with intellectual and developmental disabilities (I/DD). By November, Donnie became an Operations Associate, working Tuesdays and Thursdays in the cafeteria at Day Hab where Vêsucré operates. Tuesdays are “Vêsucré Dessert Days,” where Donnie prepares delectable treats like Plant de Crème and the dream dates. Thursdays, he helps cook for the “Maketeria,” which offers a make-a-bowl lunch option available to Springbrook residents and staff for purchase. This program is a collaborative project between Springbrook and Vêsucré which aims to provide comprehensive training and employment opportunities for people with intellectual and developmental disabilities in the food production and culinary industries. From crafting make-a-bowl options to building Dream Date holiday boxes, Donnie embraces every task with enthusiasm.
“I love talking while we work,” Donnie shares. “The time spent with the people I work with and being part of cooking for the Maketeria means so much to me.”
Founder and CEO of Vêsucré Sarah Hartmann knew Donnie had potential from the start. “I knew from day one that he was going to have a job here,” she says. “Donnie’s hard work and growth are evident in everything he does.” Sarah’s mission to create a welcoming, fulfilling community that is both rewarding and fun has provided opportunities for people like Donnie to flourish.
Chef Charlie Shaw, Vêsucré’s operations director, echoes Sarah’s sentiment. “Donnie’s positivity and work ethic set a precedent that inspires others,” he says, proudly patting Donnie’s shoulder. “I’m really proud of his growth.”
Donnie’s path to success wasn’t always easy. “There was a point I was going to quit everything,” he admits. “I was late or never showed up. But I’ve been waiting for years to work at Vêsucré.” With support from Springbrook and his former job coach, Shauna Solorzano, Donnie gained the skills and confidence needed for the workplace. “He’s progressed far with his independence and work ethic,” Shauna says.
Donnie credits Vêsucré with fueling his passion for cooking. “I’ve grown a lot with my knife skills,” he says. “I learned to take my time. I’ve even started using my skills at home by adding more vegetables to my meals.” It is evident that Donnie takes great pride in all that he accomplishes with Vêsucré.
Beyond Vêsucré, Donnie has another meaningful role at Springbrook: working with therapy dogs Jake and Bailey in the Physical Therapy department. He takes them outside, rewards them with treats like green beans and frozen carrots, and practices commands like “sit” and “stay.” Donnie has been working with Jake and Bailey since they arrived at ten weeks old.
Springbrook Physical Therapist Karen Sacco, remarks, “Donnie is very proud of what he has done with the dogs.” He shadowed Karen while she worked with the canine trainer to learn how to best train the therapy dogs.
“It feels like having my own pets,” Donnie says. “I enjoy the affection the dogs share with me.” This responsibility has strengthened Donnie’s sense of routine. Karen proudly adds, “The dogs respond very well to Donnie.”
Donnie looks forward to his time with Jake and Bailey, and even commented that they know when he is approaching the room. Their wagging tails and slobbery kisses reassure Donnie that he’s made a big impact on the therapy dogs’ lives.
As Donnie continues to grow, he’s excited about upcoming projects, including helping prepare meals for Vêsucré’s “Friends of Christmas” event, which will provide 800 meals to the community. With Vêsucré expanding its product availability and creating new opportunities through another expanding program, called the “Makery,” Donnie’s journey is far from over.
Reflecting on his accomplishments, Donnie shares, “I’ve learned that I want to be a chef someday. I’m really proud of how far I’ve come.”
From crafting desserts to caring for therapy dogs, Donnie’s story is one of resilience, passion, and growth—a reminder that everyone has the potential to thrive when given the opportunity and support.
