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Golden Brown Breads bakes up sweet desserts

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Golden Brown Breads bakes up sweet desserts

Michelle Gallon of Michelle’s Golden Brown Breads along with her baker, Adolfo Lupercio, showcases some of the baked goods at her Manteca business at 273 W. Louise Ave.

VINCE REMBULAT/The Bulletin


POSTED February 4, 2012 12:20 a.m.

Michelle Gallon was age 7 when she first baked a Boston brown bread.

It was an original recipe of her grandmother. She still makes this nutty date bread and other homemade treats – included are popular items such as sweet potato bread, banana nut bread, and pineapple coconut with rum flavored bread – at her business at 273 W. Louise Ave., Manteca.

Gallon is the owner and operator of Michelle’s Golden Brown Breads. She’s been at the former site of Burgess Bakery for nearly a year.

Before that, Gallon had her business in Modesto. During the past five years, she also operated at Le Croissant Bakery in Manteca and the Stockton Moose Lodge.

Gallon is helped out by the services of her baker, Adolfo Lupercio, who prepares her delectable favorite breads along with cobblers (berry, peach) pies (pumpkin, sweet potato), scones (mixed berries), cookies (heath bar, oatmeal, oatmeal raisin, oatmeal raisin walnut, chocolate chip, and chocolate chip with walnuts), and brownies (walnuts, heath bar).

Michelle’s Golden Brown Breads contains only the freshest ingredients. According to Gallon, many of the fruits used in her baked goods are made possible by Jacob’s Produce at 10954 E. Highway 120, Manteca.

“That’s why some of the breads are seasonal,” she said.

Her bread choices include apple, apricots, blueberry, carrot, cranberry, lemon, peach, pear, pumpkin, strawberry and zucchini.

She also sells her baked goods at farmers’ markets in the counties of San Joaquin, Alameda, Marin, Santa Clara, Stanislaus, Contra Costa, San Mateo, and Tulare.

“April and May is our busiest time (for the farmers’ market) – there are also some year-round ones,” said Gallon, who grew up in Racine, WI.

In addition, she provides baked goods for every dietary need, including gluten free, sugar free and vegan.

“Gluten free was the most challenging to make,” Gallon said. “It took us a while to get it right.”

Michelle’s Golden Brown Breads offer more than dessert. Try her east coast favorite, Philly Cheese Steak sandwiches, for those who love her approach to baking.

She said folks appreciate her homemade goods over that of the store-bought products.

“It’s all natural,” Gallon said. “I also don’t use a lot of sugar.”



— Vince Rembulat
staff reporter

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