From Michelin Kitchens to Local Grains

Hi, I’m Michael Scrivana, the founder and baker behind Michael Bakes. Before I was a baker, I spent over a decade as a chef in professional kitchens. In that world, I learned that the best food doesn't come from complexity—it comes from the integrity of the ingredients.

While my focus was culinary, I was always captivated by the significance of bread. It is the timeless staple that centers a meal. When I finally traded my chef’s knife for a bench scraper, I discovered that bread-making wasn't just a pivot; it was a deepening of my obsession with quality. I fell in love with the alchemy of transforming grain, water, and salt into something alive.

Our Mission:
‍What sets Michael Bakes apart is that chef’s mindset: an uncompromising commitment to flavor and nutrition. We believe bread should nourish the body, not just fill it. That means rejecting the preservatives and shortcuts of supermarket aisles in favor of the slow, honest path. This commitment starts in the soil. We source organic grains from Marksboro Mills, located just miles away. By supporting regenerative agriculture, we aren't just buying flour; we are supporting the farmers who care for our land.

For me, bread is the bridge between the farm and the table. I currently bake on Saturdays at the Mill, working directly with the stone-ground flour at its freshest. My goal is to bring that experience home to Morris County.

At Michael Bakes, bread is more than food—it’s a connection. Whether you are subscribing to a weekly share or picking up a single loaf, you are part of a community that values real food, local soil, and the simple joy of breaking bread together.
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