Fresh Fruit Desserts with Whole Grain Flours
Shortcake and tartlets with buckwheat and other whole grain flours.
Flor Menjivar Mendez, Seattle Bread Operations Manager, Grand Central Bakery
Flor Menjivar Mendez started her baking career with Grand Central Bakery in 2003. After working in many restaurants, she was not in the place she wanted to be and she was not doing something that she felt passionate about. When she joined Grand Central bakery she discovered her passion for baking. After she started to work as a production manager in 2014, Flor also found that she loves managing and training a team of talented bakers to help them be successful. For Flor, each value of Grand Central Bakery is extremely important and she is committed to helping meet them: Delicious Products, Outstanding Customer Service, Sustainable Food Production, Fair Compensation, Teamwork, and Excellence. In her free time, Flor likes to walk outdoors with her two daughters and her dog and visit new and interesting places. Flor often spends time cooking and enjoying meals with her family because for her, family is one of the most important things in life.
Cait Daniels, Commissary Pastry Manager, Grand Central Bakery
Cait’s interest in cooking landed her on the line at Eugene’s Marche Restaurant during college in 2000. There she really learned what farm to table meant with a daily changing menu and farm direct produce from Willamette Valley’s finest. A move to Portland a few years later also became a move to pastry when she took over Viennoiserie for Ken’s Artisan Bakery. There Cait realized her love for lamination which continues to hold the dearest place in her pastry heart. From there, she expanded her pastry repertoire at several other fine establishments and eventually made the big leap to New York City. She ran the pastry and gelato programs for Franny’s and the Bklyn Larder until the big city wore her down and the Cascade Mountains called her home. She’s been a part of the amazing GCB family since 2016 where she proudly manages pastry production. Fun!
Kelly DeLucco, Portland Bread Operations Manager, Grand Central Bakery
Kelly DeLucco is Bread Operations Manager at Grand Central Bakery in Portland, where she leads the bread team. She studied pastry and specialty baking at South Seattle Community College and started as a pastry baker with Macrina in Seattle. In 2010 she moved to Portland for a chance to work with bread and found a new passion, which developed as she baked in both Seattle and Portland for Tom Douglas Restaurants and New Seasons Market. Kelly finds working with the changing variables and chemistry behind producing a loaf of bread to be a welcoming challenge and specifically loves working with whole grains and sourdoughs. Her heart belongs to bread, but she keeps a hand in pastry by making and decorating special occasion cakes for friends and relatives.
After joining Grand Central in 2003, Gina Langley quickly moved through the baking ranks to become Retail Pastry Manager, overseeing the company’s team of pastry bakers across 10 retail locations. While developing skilled bakers and ensuring quality standards, she also shares her deep knowledge of and passion for the sustainable and seasonal ingredients that make Grand Central products unique.
In 2018 she became Retail Product Manager, broadening her role to include all Grand Central Bakery products in support of our daily mission to serve our customers delicious, authentic food made from high quality local and sustainable ingredients.
An avid baker, cook, jammer and pickler, she also enjoys riding motorcycles and restoring ‘70s custom boogie vans with her van club.