Franklin Street Bakery Corporate Biographies
Paul Rehman, Sales Manager:
Paul Rehman started working in the food service industry as a prep cook in the 1970's when he was hired to bake loaves of bread for a local diner. He learned that a breadbasket at the table is important to customers and their families.
Over the next decade or so, Paul worked hard in the business learning everything he could from the various chefs he worked with. He stayed busy with a locally owned restaurant group in Minneapolis, was promoted to the position of sous chef, and then moved to an Executive Chef position. He had partnered with many wholesale bakeries over the years and learned what to do and what not to do from those experiences.
Bakery Sales were appealing and Paul, wanting to make a career change joined the Franklin Street Bakery in 1998. His first sales call was a coffee shop and ever since that meeting he has been a dedicated Sales Rep and Manager. Paul continues to call on and provide service support to local businesses and national companies.
Sedric Owens, Sales Associate:
Sedric Owens began his career with Franklin Street Bakery in November of 2002. He has an extensive sales history within the retail market, specifically coffee sales, and now has found his home with Franklin Street Bakery and staff.
A Minnesota native, Sedric grew up in Minneapolis. He is a homeowner and family man, raising two young children with his wife in a Minneapolis suburb. Even though he's very busy, he plays on a number of softball teams that run from springtime through autumn. During fierce Minnesota winters, he bowls with a men's bowling league.
Sedric supports his extended family members and often attends their sporting events. "I remember the thrill of knowing that people cared about me," he said. "When you look up in the stands, no matter what the sport, and have that support of family and friends, it makes you feel like you can do anything."
Michelle R. Gayer-Nicholson, Executive Pastry Chef:
Michelle R. Gayer-Nicholson credits her mother for influencing her desire to become a pastry chef. As a child, Michelle remembers how her home was never without any baked goods.
Michelle was educated at the Culinary School of Kendall College in Chicago, Illinois. After graduating, she moved to St. Louis to pursue her career in pastries. There she became the pastry chef at a small independent restaurant. Shortly after she arrived she found herself heading back to Chicago where she accepted a pastry position at Charlie Trotter's restaurant.
In what was perhaps her most intense growth and education period, Michelle spent two years apprenticeship under the creative direction of both Andrew McLaughlin and Charlie Trotter. This experience led Michelle to Los Angeles where she would become a key member at Campanile and La Brea Bakery. It was at La Brea where Nancy Silverton helped her hone her baking skills. After a year and a half with Silverton, she again found herself heading towards Charlie Trotter's restaurant, but this time to be the Pastry Chef at his Las Vegas restaurant. During this time, Michelle and Trotter co-authored Charlie Trotter's Desserts. Their next project was Trotters To Go, a gourmet take-out store back in Chicago's Lincoln Park/DePaul area that showcased Michelle's pastries.
Michelle moved to Minneapolis in January 2004 to become Pastry Chef at Franklin Street Bakery. At Franklin Street, Michelle is able to combine her past pastry experiences to create a very personal and original style all her own.
Elias Simbana, Production Manager:
Elias Simbana was born in Quito, Ecuador. After his college studies, Elias worked at Dupont Industries, as a quality control manager in a division producing a variety of paint products. In 1990, he, his wife and two children arrived in California to seek additional professional opportunities. In 1994, the growing Simbana family moved to Minneapolis, Minnesota where Elias started working at a French-Jewish bakery and learned the baking trade. He then completed his bakery studies at the Dunwoody Institute National Baking Center, applying his knowledge and baking skills at Pillsbury, Great Harvest, Whole Foods, Napoleon's French Bakery and others. In 1997, he started at FranklinStreet Bakery as a mixer. He shortly moved to assistant production manager of the bread department. Six months later, he became manager of the bread department, and within one year became assistant general manager. Elias is currently the Production Manager of all three shifts in the bakery. When asked about what he enjoys most about his job, Elias replied, "I enjoy everything ... production, managing, and developing new products."