LIFT UP LOCAL 034
Written by Pamela Patton
📷 courtesy of Amber Rose Photography
Authentic Flavors with Innovative Twists
Gabrielle Kassab, the “Gabby” of Gabby’s Garden Natural Foods, is more than the namesake, she is the driving force who comes from a long line of food and restaurant entrepreneurs. In 2012 Gabby and her parents Nick and Wesson co-founded Gabby’s Garden in West Bloomfield, Michigan. While Gabby is a self-taught entrepreneur, she has always had the guidance and wisdom from her parents, who are both entrepreneurs themselves. They taught her not just the skills of business but the values of perseverance and passion behind the food industry.
Gabby’s Garden is an all-natural food processing company that curates chef-prepared salads that are then sold to markets, such as Capital City Market. Their product line consists of 12 gourmet, gluten-free, vegan salad variations, the five most popular available at Capital City Market. The Pure Protein, Mediterranean Grain, Moroccan Lentil, Black Bean Quinoa and Orzo Lentil each have their own character. Each is made with different grains, a colorful medley of chopped vegetables, fresh herbs and spices, all tossed in a lemon juice and olive oil-based dressing made by Gabby’s Garden.
Gabby’s Garden salads are often found in a deli case, but at Capital City Market, they come single-served and pre-packaged, making them the perfect grab-and-go companion for lunch. “They pair great with a soup or a sandwich or just by themselves,” says Gabrielle. “And each container has the specific nutritional facts, so consumers know exactly what each serving contains.”
Gabby’s Garden was inspired by the life of Gabby’s aunt and Wesson’s sister, Faye, who was diagnosed with stage four breast cancer at the young age of 46. Faye believed that the body was made to heal itself and chose a holistic approach to treat her disease. She completely changed her diet, abstaining from animal protein and juicing organic fruits and vegetables. Wesson, who loved to cook and curate new recipes, became Faye’s chef, making delicious, nutrient dense, protein rich salads that were a fit for Faye. Faye, family and friends loved them and enjoyed them too, encouraging Nick and Wesson to pursue their passion for the food industry, and Gabby’s Garden was born.
“We work tirelessly to ensure that each product meets the high standards we set for ourselves and it’s incredibly rewarding to see the finished product each and every time.””
Today, Gabby’s Garden is in a 12,000-square-foot facility in Wixom, where all the operations occur, from crafting the recipes to packaging, labeling and shipping. “We produce and package about 10,000 pounds of salads on a weekly basis,” says Gabrielle. “We work tirelessly to ensure that each product meets the high standards we set for ourselves and it's incredibly rewarding to see the finished product each and every time.”
Faye maintained her health and energetic lifestyle for two years before losing her battle with cancer in 2014, However, because of her, each salad made is more than just a meal—it’s a part of a bigger story, one that is rooted in love, health, and the desire to do good for our bodies and the world around us.
Gabrielle adds, “I love what I do here: a little bit of everything. But more importantly, I love honoring the memory of Faye and helping others eat healthier.”