Years ago, in the land before social media (gasp!) there was a small group of women who either owned and ran a local food businesses here in Baltimore. This was about 2012 or 2013 and I think the group was called á La Carte. I was a member, along with about 10 others and we would meet monthly to share opportunities, challenges and experiences. Michele Tsucalas was in that group, as was I, since that was when I started my small baking business. I treasured those meetups as did we all, I think. A safe space to share and sometimes vent, it felt so good to know other people were going through similar stuff.
Back then, Michele was really just getting started, she was selling at the 32nd Street Farmers Market (and they are still there, every single week) and now when I look how far Michele’s Granola has come, I am not surprised but definitely in awe. They are in stores all over the United States, have won numerous industry awards and yet Michele’s business still has a small, hometown feel.
Michele is one of those people you are always happy to run into. She’s so warm and friendly. Her husband Justin, is a photographer and I have worked with him many times over the years. They have two young children and I’m always interested in seeing and hearing what they have all been up to recently. This is a busy family, yet they have a vibe that makes you see how much they really enjoy life and being together. That said, Michele’s Granola has grown and grown, so you know when she’s got her work hat on, she’s all in.
To say I am proud of Michele is a huge understatement. You go, girl. Thank you for being a part of this series, my friend.
Photo cred: Baltimore Business Journal
Cake or Pie? And what kind?
Pie, Key Lime – I love a good graham cracker crust.
Your most prized possession?
Definitely the artwork in our home. It holds part of the story of our lives, reminding us of people, places and experiences that are important to us. The most special are the photo books Justin has made for me, and the few paintings that have been handed down to us from our parents and grandparents. We have two paintings that my grandfather purchased while on a business trip to Peru in the 70s, and I have a photo of my grandfather standing with the artist at an open-air market as he bought them. The photo is sepia toned with rounded corners. I cherish the photo even more than the paintings.
What’s your favorite thing to order out at restaurants?
First, a glass of sparkling wine. And then anything I don’t normally cook at home, like a big layered smash burger, or linguine with clams. At the right restaurant, I love ordering vegetarian dishes—they’re often the most inventive item on the menu.
What’s your favorite to cook at home?
Lately it’s been rice bowls or ramen with lots of veggies, a soft boiled egg, kimchi and a big spoonful of chili crisp! It’s a clean-out-the-fridge kind of meal with so many flavors and textures that is just so satisfying every time.
What’s your morning beverage and how do you take it?
Coffee with collagen powder, agave nectar and oat milk.
What’s your personal motto?
“Whatever you dream of doing, begin it.” This is from Goethe, and I love the rest of the quote too, which is “Boldness has genius, power and magic in it. Begin it now.”
What’s your favorite holiday and why?
Without a doubt, Thanksgiving. I am pretty food obsessed and this is a time where everyone else is too and we can enjoy the preparation of a great meal together! I also really love setting a beautiful table. The tablescape is usually my assignment if we are hosting, while Justin helms the kitchen.
Best advice you were ever given? And from whom?
When I first started selling granola at the farmers market, another vendor encouraged me to “Do one thing and do it better than anyone else”. This motivated me to focus on making one product really well in all aspects, from quality to customer service. This has kept our production and other business processes streamlined, and our customers understand who we are and what they need us for. I try to think big while staying in our lane and not getting distracted by all the possibilities. Once we’ve built a solid foundation with granola, then we can begin to explore other products and categories.
What do you feel is your greatest accomplishment?
Starting my own business, and then building a team to grow it patiently with conviction in our unique approach and become a top-selling product in our category nationwide.
The last text you sent?
No thank you (to an offer of something from a parent’s attic, not art)
What is your idea of perfect happiness?
It’s a combination of being able to do things that bring me joy and feed my soul, laughing with and supporting people I love, spending time in beautiful places, having meaningful work and a strong sense of purpose, feeling grateful and experiencing peace of mind.
What do you love most about food?
I love how food can create so much happiness! It brings people together and provides an opportunity for connection. Unfortunately though, even with all the wealth and resources we have in the U.S., there is still so much inequality in food access and availability, and a staggering number of people don’t have affordable healthy food options. We must build a more equitable food system that prioritizes food sovereignty, so that everyone can be nourished and thrive. We are passionate about this at Michele’s Granola and operate a grant program to support organizations doing important work in this space
What’s your favorite place in Baltimore?
I can’t keep it to one single place, but Pier Six Pavilion is at the top of my list. I also love Rawlings Conservatory and Cylburn Arboretum, and the annual herb festival at Leakin Park which always includes a ride on the miniature trains with the kids. And I’ll never turn down a chance to stroll The Avenue in Hampden, watch the boats sail by at Fort McHenry, or take a long walk on the Jones Falls Park trail followed by a stop into the Ivy Book Store in Mt. Washington.
Baker’s Dozen is an occasional column highlighting some very talented, hardworking and kind folks in the Baltimore food + beverage community. I hope you will make a point to support their businesses.
Brian Lavin and Sam White of Costiera
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