DAILY BREAD, PLUS: Gayer-Nicholson has won a following in the Twin Cities with her signature pastries. The timing wasn't the greatest—think January in the Twin Cities—but Michelle Gayer-Nicholson couldn't resist the offer to take over Franklin Street Bakery early in 2004. It had been her dream to run the show, and she quickly put her stamp on the 20,000-square-foot Minneapolis facility, luring in sugar junkies with such dreamy confections as chocolate meringues, green tea ginger cake ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.