Meet Butcher Bella
At Marrow Detroit Provisions, the collaborative community of chefs, butchers, and front-of-house staff is essential to create the culinary quality you count on us for! We want you to get to know our team!
Meet Bella, one of our Production Butchers and our Market Lead, who brings (so much) personality, excellence, and passion to Marrow Detroit Provisions every single day! Marrow Detroit Provisions is a women-owned and operated business, and we’re stoked to have Bella as a part of the team at our friendly local butcher shop. Next time you're at the Detroit Eastern Market on a Saturday, be sure to say 'hey!' and grab some delicious sausage rolls and other tasty bites, alongside our humanely raised, locally sourced meats!
Photography by Taylor Higgins
Q: How did you get into butchery?
A: I got my start in butchery at Culinary School at Schoolcraft in Livonia, where I fell in love with the art of butchery. After gaining some kitchen experience at Shewolf, I joined the squad at Marrow.
Q: What does a typical day look like for you?
A: My days vary but always involve butchery (of course!) – ensuring we have the best cuts for our cases and markets and making sure our smoked items and deli meats are good to go. On Fridays, you’ll find me cooking and prepping your favorite Eastern Market treats for Saturday's Market. Speaking of Eastern Market, when I’m not at the shop, you can catch me there every Saturday, selling our products, connecting with the community, sharing knowledge, and serving up delicious ready-to-eat items like BBQ ribs, pulled pork, and our beloved sausage rolls. Pro-tip: arrive early; these treats sell out fast, especially the sandwiches and sausage rolls!
Q: What’s your favorite Marrow Detroit Provisions product?
A: I love our Toulouse sausage for its balanced savory notes with a touch of sweetness, perfect for enhancing dishes without overwhelming delicate flavors. My favorite way to enjoy it? Sauteing it out of the casing and tossing it into a simple pasta sauce with white wine, garlic, tomatoes, and fresh herbs – especially parsley – to really bring out its flavors.
Q: What’s your advice for aspiring butchers?
A: Go for it! Anyone in the trade is usually eager to teach and welcomes those interested in learning. Start at your local grocery store to pick up some basic knowledge, then move on to a specialized shop or farm-to-table restaurant, where you can learn from the pros. I encourage reaching out to industry professionals – the butchery community is friendly and ready to share their knowledge!
Q: Can you share a fun fact about yourself?
A: I LOVE roller skating and have been into roller derby since I was 14. You might know me by my roller derby name, Sykadelic – I started with the junior league, 'Darlings of Destruction,' and later joined Detroit Roller Derby at the Masonic Temple. Although I'm currently on a break, I'm looking forward to getting back into it soon – keep an eye out for me at the rink!
