Michelle Baldwin’s journey in the grocery and specialty food industry is a testament to adaptability, leadership, and a passion for food. From her early days in ShopRite’s bakery to managing Di Bruno Bros. in Ardmore, she has honed a skill set that balances operational efficiency with a deep understanding of customer engagement. Her story is not just about career progression; it’s about embracing change, mastering new challenges, and building connections through food.
A Career Built on Growth and Adaptability
Twenty years ago, Michelle Baldwin took her first job at ShopRite, working in the bakery department. Over the years, she moved through multiple roles—customer service, night closing, and midship management—gaining a well-rounded understanding of grocery operations. Her ability to adapt made her a go-to leader, transferring between stores, learning new systems, and refining her management style.
“A great manager is always learning. Every challenge is an opportunity to grow and adapt,” she says, reflecting on her journey.
When the opportunity arose to transition to Di Bruno Bros., she took it, despite knowing it would be a learning curve. The world of gourmet food, high-end cheeses, and specialty deli items was different from the mainstream grocery experience. But Michelle approached it the same way she always had—with curiosity and determination.
Bringing Structure and Leadership to Di Bruno Bros.
At Di Bruno Bros., Michelle’s role required more than just management; it demanded an understanding of fine foods, customer experience, and operational precision. “It was a learning curve, but I think it was the structure that was needed at the forefront,” she explains. She immersed herself in product knowledge—spending time in the cheese shop, learning about different varieties, and understanding the pairings that make gourmet products stand out.
One of her key strategies has been customer engagement through experience. She emphasizes the importance of visual appeal and taste testing, ensuring that customers not only see but experience the quality of the products.
“You have to eat with your eyes first. Presentation and experience are everything,” she notes, highlighting how small details make a difference in sales and customer retention.
Understanding the Customer and the Business Model
Unlike traditional supermarkets, Di Bruno Bros. operates within a farmers’ market setting, meaning there are specific rules and limitations on external promotions. Michelle’s response? Maximize in-store engagement. Through strategic sampling, product education, and staff training, she has found ways to drive sales from within.
“We do a lot of sampling. We take advantage of our busiest times to showcase different cheeses, prepared foods, and charcuterie. It draws people in and introduces them to products they might not have considered before,” she says.
She also understands that new customers need a bridge into gourmet food. Many shoppers may feel intimidated by the high-end selection, particularly with cheeses.
“Don’t deny your palate to explore new adventures. Try it once, and if you don’t like it, you never have to eat it again!” she advises, using her warm and relatable tone to ease customers into trying something new.
Balancing Leadership and Personal Passion
Michelle’s leadership goes beyond business; it’s about building a positive workplace culture. She brings her love for food to the job, often sharing meals with colleagues and fostering a family-like atmosphere.
“I’m a foodie. I love to cook, and for me, food is about bringing people together—at home and work,” she shares.
Her approach makes her a leader that employees trust. She understands that supporting a team means more than just delegating tasks—it’s about mentorship, teamwork, and recognizing each individual’s strengths.
Managing Stress and Staying Motivated
Retail management comes with its share of stress, especially in high-paced environments. Michelle has found ways to balance work and personal life without burning out.
“Sometimes being inside the building, you don’t see things as clearly as you do outside when you’re in a comfortable setting,” she says. Her commute home is her thinking space, allowing her to reflect on the day, brainstorm improvements, and disconnect before she walks through her front door.
She also turns to thrift shopping and spending time with her grandchildren as a way to recharge. “My relaxing time is with my grandkids, thrift shopping, and just being at home,” she says, emphasizing the importance of self-care in maintaining a high-energy leadership role.
What’s Next for Michelle Baldwin?
With years of experience and a solid foundation in both traditional and specialty grocery management, Michelle is always looking ahead. She remains committed to growing the Di Bruno Bros. brand, enhancing customer experience, and mentoring the next generation of leaders in the industry.
Her advice to those looking to grow in retail and leadership?
“Step outside of the box and try new things. Even as a manager, there are always new skills to learn. The more you know, the better you can lead.”
Michelle Baldwin’s career is a reminder that success comes from continuous learning, customer focus, and an unwavering passion for what you do. She has built her leadership style on experience, adaptability, and a genuine love for food—and that’s a combination that will always win.
This article is made possible with the support from the following organizations:
Dr. Eric John Nzeribe is the Publisher of FunTimes Magazine and has a demonstrated history of working in the publishing industry since 1992. His interests include using data to understand and solve social issues, narrative stories, digital marketing, community engagement, and online/print journalism features. Dr. Nzeribe is a social media and communication professional with certificates in Digital Media for Social Impact from the University of Pennsylvania, Digital Strategies for Business: Leading the Next-Generation Enterprise from Columbia University, and a Master of Science (MS) in Publication Management from Drexel University and a Doctorate in Business Administration from Temple University.
