(Photo special to The Oakland Press/ LUCILLE KENNEDY)
Owner and chef, Joan Donnay removes a hot tray of biscotti from the oven located in the new specialty foods market called Essence on Main in downtown Clarkston.
Wondering where you can get organic, gluten-free or natural products locally? Look no further than to Essence on Main, located in downtown Clarkston. In addition to these grocery items, the recently opened specialty foods store plans to sell freshly prepared gourmet salads and hearty breads.
The concept is the work of green enthusiasts, Joan Donnay, her husband, Dave, and family, of Brandon Township. Donnay’s sister, Theo Morgan, is the store manager. The Donnay children, Emma, Meg, Katie and Dave ranging in ages from 20-15 help with all aspects of the store.
“It is the cumulation of my dreams,” said Donnay recently. “I couldn’t be doing this without my husband, sister and kids. The store represents a small — but growing — national movement.”
The renovation of the building which dates back to early 1900s, and over the years housed a drug store, gift and antique stores, took a year to complete. Everyone in the family was involved in the effort. The new business owners wanted to retain the charm of the building by bringing the original wood floor back, revealing original brick walls and emphasizing the high ceilings by painting the interior in avocado green, yellow tones and white accents. Donnay regrets they were not able to save the vintage tin ceilings.
Donnay trained at the culinary school at Schoolcraft Community College. “The chefs there are some of the best in the world,” she said, adding, “It was something I always wanted to do. I love being around the kitchen, food and people. This was the way for me to do that.”
Katy Piechura of Clarkston, a nutritionist working in the store, will be able to give customers advice guiding them to healthy choices.
Sleek open shelves display the inventory of natural pastas, sauces, grains and snacks. Some environmentally friendly soaps and cleaning products can be bought there too. Coolers display salads and several gourmet cheeses — including Maytag Blue.
Salads available this week included the store’s signature “Essence” caviar made from organic beans and vegetables, as well as oriental and orzo pasta salads. Whole grain artisan breads rested in baskets on a shelf.
Future plans include incorporation of organic produce to be raised by Donnay’s husband on their 7 1/2-acre property. She reported her husband, Dave, who has a “farmer’s gene” in him, and was in automotive-related businesses previously, has been supportive of the business venture.
Her philosphy of foods is reflected in the business offerings. The chef wants to incorporate organic, natural produce in the store’s “healthy and tasty” menu.
Donnay is encouraging her customers to suggest items she should carry or prepare.
“We want to focus on organic products. I’d like to see people return to the old ways of farming and locally-grown produce. At Schoolcraft there was an emphasis on seasonal ingredients because they taste the best and are better for you and the environment,” she said.
Donnay intends to use her skills from having both a communication and an elementary education degree to “teach classes on the value of good food.”
Located just across the street from Rudy’s Market, the owners of the new organic market researched local retail before deciding on what niche they’d occupy.
“We want to complement the area — not compete. We don’t have the same offerings as Rudy’s. We want to draw in people not familiar with Clarkston and they can go to the other merchants as well,” she said.
