Step inside a Busch’s Fresh Food Market this fall and you’ll immediately notice the aroma of scratch-made bread drifting from the bakery, the colorful displays of Michigan-grown produce, and the hum of shoppers who’ve made the store part of their family routine for decades. It’s a fitting snapshot of a grocer that has grown with — and given back to — its communities for 50 years.
In 1975, founders Joe Busch and Charlie Mattis purchased two small supermarkets in Clinton and Saline. They renamed them J & C Family Foods, planting the seeds of what would become a regional grocery chain rooted in family values. When Joe retired in 1986, his sons carried on the tradition, steadily expanding the business while keeping a focus on quality and community.
Today, with 16 locations across five counties, Busch’s remains proudly Michigan-based.
“Supporting Michigan farmers and food producers has always been at the heart of what we do,” President Bobby Turner says. “When guests shop here, they know their carts will be filled with the best foods, many of them grown just down the road.”
That local-first approach shines brightest in autumn, when the harvest is at its peak. This season, shoppers can expect heirloom tomatoes, rainbow kale, winter spinach and apples delivered fresh from nearby farms. Creative flavor pairings — like roasted squash with harissa or apple-infused grain bowls with mustard-thyme dressing — show how tradition and global inspiration can meet on one plate. Even the store’s prepared foods lean into the season with sandwiches like the “Green Gobbler,” layered on avocado bread with pesto mayo, and the “Falafel Middle Feast Fix.”
Still, Busch’s is more than a place to shop. Walk into the West Bloomfield location and you’ll likely be greeted by longtime associate Cheryl Stoops, who has been with the store since its opening and is known for creating a true neighborhood atmosphere.
Community commitment has long been Busch’s hallmark, from its Cash for Education program supporting local schools to its annual Milk Drive, which provides more than 100,000 gallons of fresh milk to families in need. Food banks such as Forgotten Harvest and Food Gatherers also benefit from monthly donations, ensuring Busch’s presence is felt far beyond the checkout lanes.
As the company celebrates its 50th anniversary, Turner reflects less on the stores themselves and more on the people.
“Seeing children who once came in with their parents now shopping with their own kids — that’s the real milestone,” he says. “Busch’s isn’t just a store. It’s part of people’s lives.”
BUSCH'S BABY BEET SALAD (Featuring Blake’s Baby Beets)
Prep Time: 20 minutes | Servings: 3–6
Ingredients
- 3 cups shredded red cabbage
- 4 cups thinly sliced red onion
- 1 Rave Michigan apple, cut into ½-inch cubes
- ¼ cup toasted walnuts
- 1 Tbsp dried black currants
- 1 cup whole Blake’s Baby Beets (cooked & peeled)
- 1 Tbsp thinly sliced red radish
- 2 Tbsp Champane’s Honey (Michigan Made)
- 1½ Tbsp Colavita Red Wine Vinegar
- 2 tsp Dijon mustard
- 1 tsp salt
- ½ tsp coarse black pepper
- 1 tsp minced fresh parsley
- ¼ cup canola oil
Instructions
- Prepare the Dressing: In a small bowl, whisk together the Champane’s Honey, red wine vinegar, Dijon mustard, salt and black pepper. Slowly drizzle in the canola oil while whisking until emulsified. Stir in the minced parsley.
- Assemble the Salad Base: In a large mixing bowl, combine shredded red cabbage, red onion, cubed apple, toasted walnuts, dried currants and sliced radish.
- Add beets and toss gently to combine.
- Dress salad and serve in your favorite bowl. Enjoy!