Today we’d like to introduce you to Matt Knio.
Hi Matt, so excited to have you on the platform. So, before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
Growing up in Lebanon, Matt Knio matured early and moved to the Ivory Coast as a young man to work on a cocoa bean plantation. That time was one of many revelations – he worked alongside local farmers to bring cocoa beans from the plant through harvest and preparation for sale to manufacturers. It was physically demanding but rewarding and instilled a love of chocolate and appreciation for hard work. When the political situation in the area became unstable, his love of chocolate and determination led him to pursue an education in the pastry arts. He moved to Paris and enrolled in the Academie De Versailles, where he studied for five years before earning the title Maitre d’artisan in Pastry Arts. Upon completion of his education, he worked under master pastry chef Claude Baraque developing a greater appreciation for pastry, quality ingredients, and commitment to French technique. Eventually, love for his future wife brought him to Michigan, where he worked at the Ritz Carlton in Dearborn before going into business for himself. Throughout his career, he has remained committed to using quality ingredients to handcraft beautiful desserts that are capable of bringing joy and delight to the dinner.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
There have been a number of challenges, including leaving home at an early age, moving to foreign countries without a command of the language or any support structure, navigating the rigors of studying, apprenticing, and working to earn an income for living expenses, choosing a field that requires long hours and the sacrifices that are inherent in such a choice, accepting personal financial risk to build a business without that background, and trying to build a team of dedicated craftsmen to assist in the execution of exacting recipes.
Appreciate you sharing that. What should we know about Cannelle by Matt Knio?
Founded in 2005, Cannelle by Matt Knio has grown to three locations in southeast Michigan – Detroit, Birmingham, and Ann Arbor. A fourth location in downtown Farmington is currently being built with plans of opening later this year. Each location features artisanal pastries, sweet and savory baked goods, and breads crafted in a kitchen which is run by Chef Knio on a nightly basis. Sourcing only quality ingredients, our teams work throughout the night to deliver fresh items every morning!
Our café teams also make delicious sandwiches and salads which feature dressings and sauces that are house-made from scratch, and our baristas handcraft coffee beverages with house-made syrups that are tested to ensure the perfect balance between coffee and flavor.
Cannelle by Matt Knio is dedicated to providing delicious food and exceptional service in comfortable settings to create a luxurious dining experience accessible to everyone. Crafting food, we want to eat… It’s the Cannelle way!
Any big plans?
I plan to continue adding retail locations to provide quality pastries and baked goods to southeast Michigan. A new location in Farmington is currently in its build-out phase and will hopefully be opening later this year! Expanding my brand’s reach also means generating dependable jobs for the communities where we operate. I am excited to grow both my production and retail capacity.
Contact Info:
- Website: www.cannelledetroit.com
- Instagram: @cannellebymattknio
- Facebook: Cannelle by Matt Knio
Image Credits
Catherine Sareini
Samantha Bliss
