Michael: A conversation with one of our bakers.
As you all know it’s January. It’s cold, kinda, so I headed inside to talk with one of our bakers. Our bakery never slows down. It’s 5:30 am and they have already been at it for quite a while. Boules and baguettes, loaves and rolls; they keep busy. Before I get to Michael’s interview there are just a few spots left for our 2024 Winter Bread Program so sign up today. We’d love to see you all here each Monday.
Hey Michael, where did you grow up?
I grew up in Wolcott Connecticut, a small town outside Waterbury, where I went to W.F Kaynor Technical High School.
How did you get into baking?
After graduating from Johnson and Wales in 2014, I found myself in Boston making pasta for Restaurant Mida, using regionally grown and stone milled flour from Maine Grains. It was there that I learned to make connections with farmers and producers, and to make a menu that supports those relationships. After several years in the Southend, my (then girlfriend and now) wife and I packed up all our belongings and headed to Asheville, N.C.. We implanted ourselves into a smaller city, with a focus on making connections to the growers, millers and producers of the Blue Ridge Mountains. Since then, we have pursued many adventures, eventually leading us here to The Grey Barn and Farm.
You and I are always talking about food so I have to ask what was your favorite growing up?
As a kid, my favorite food was always pizza. Our family’s favorite was wood fired, super thin, extra crispy. Connecticut has always had the best pizza.
Do you have favorite food right now?
Now that cookie season is officially behind us, I am welcoming soup season with open arms. Pozole is possibly the final boss of all soup. I want a variety of texture, temperatures and flavors when I’m enjoying a meal and pozole has it. I’ll send you a link to share. (Here is that link for Pozole. Thanks Michael!)
Anything about your work here at the GB you want to share?
I am very proud of being a part of The Grey Barn and Farm’s commitment to using regionally grown grain and stone milled flour. Our bread is made exclusively with flour from Ground Up Grain (read about our relationship here), who makes it their mission to support farmers, just like us.
If you had to pick one, who is your favorite animal on the farm right now?
The cats get a lot of love on this farm. I have to say that Chicory aka bushy brow is my favorite.
What are you listening to right now?
I spend hours listening to my favorite podcast, a show called Are You Garbage? a podcast where two comedians sit down with your favorite people and ask them a variety of questions to determine if they are indeed, classy or garbage.
See as how you work in the bakery what’s your favorite thing to eat that the Grey Barn makes?
Only a few things are better than a spelt palmier and a cup of coffee.
What is your favorite thing to do on the island when you are not here on the farm?
My happy place is taking my dog to the beach when no one else is around. My dog goes swimming with me, he likes to dive underwater for rocks! I usually will read or draw.
But I must say that these days I must say it is getting ready for my first baby. We are due at the end of the month!
Last but not least … Do you have any must-see TV?
I watch a surprising amount of Survivor for someone living in 2024.
Thanks so much for chatting with us Michael!
Of course. And don’t forget to sign up for our Winter Bread Program. It’s yummy and I’ve heard via the grapevine that there are only a few spots left!
