French toast made from an old southern recipe; a casserole made of sausage, eggs, cheese, and mild chili peppers served with salsa; creamed chip beef served over muffins; bagels with cream cheese and fresh fruit – all possibilities that might await you if you join us for breakfast at St. Paul’s. In addition to the obvious bene.ts of having breakfast served to you without your having to prepare, clean up or wash dishes, you might have time to sit down over a cup of coffee and catch up with someone you haven’t seen in a while. You do not have to be a chef to serve on a team (on-going training is part of the plan) and the time commitment is for a short time, just once every six weeks.

If you would like to join a Breakfast team or start a new one, please contact Peggy LaGarde, 610-458-7125.