Meet Michelle & Yaya, the heart and soul of our bakery.
Our in-house bakery produces thousands of baked goods by hand every day, and every product tastes amazingly (and consistently) delicious due to the exceptional skill, passion, and dedication of the FD bakery team. We call them our magicians, because they do it all without machines!
Yaya, our head baker, has been bringing his passion for baking to FreshDirect for 17 years. Fun fact: as a kid, he was always late coming home fetching goods from his hometown bakery in Mali, because he loved the aromas of bread baking so much. The secret to his mind-blowingly good croissants? A special three-day process that includes letting the dough rest overnight (it develops the flavor).
Michelle, the manager of the FD bakery for almost three years, is the “starter” to Yaya’s dough. She keeps the bakery humming, and gets Yaya and his bakers’ the tools they need to “make the bakery shine.” And, she does all this with an infectious smile (the candid shot we used of Yaya and Michelle here is proof). Fun fact: Michelle is a trained pastry chef and worked at her local Long Island bakery as a teenager, which kindled the desire for a career in food.
Here’s how some of your other FD bakery favorites are made, and our tips for maximum enjoyment.
Our granola chocolate bark is made by hand and crackling with a host of hearty clusters made of unprocessed dried fruits, grains, and seeds, all topped with a decadent layer of dark chocolate. It stores well in your pantry; for a cool treat pop it in your freezer. Fun fact: Michelle likes to test the crispness by hand snapping the bark after it comes out of the oven.
Our garlic bread demi-baguettes are made without high-fructose corn syrup. We split them down the middle, slather them with our own parsley-laced garlic parmesan butter, par-bake them, then freeze them, to lock in all their flavor and freshness. All you have to do to enjoy them is finish heating them in your oven, or on the grill, on pasta night.
Fresh zucchini mixed with the perfect amount of cinnamon is what gives our zucchini bread a delicate, never-too-sweet flavor. We like it with coffee for breakfast, as a light snack in the afternoon, and served as the bread course, at dinner.
Our bakery is constantly developing new confections. We’ll be adding new treats soon—so check our site often to see the latest.