Donna Lemieux-Brehm

Donna Lemieux-Brehm has extensive experience in the food service and agriculture industries. Currently serving as the Manager of Farm Stand and CSA at Freshfields Farm since July 2012, Donna oversees the production of pesticide-free produce and manages various farm operations, including pasture-fed eggs, vegetables, berries, flowers, and rye. As a co-owner, responsibilities also include managing an Airbnb and CSA. Prior experience encompasses ownership of The Decadent Palate, a custom catering service, and a role as Food Service and Catering Manager at LOSD, where Donna managed a team while ensuring sanitation standards and overseeing inventory and menu creation. Additionally, Donna held the position of Executive Pastry Chef at L'Auberge Restaurant in Portland, Oregon. Educational qualifications include a degree in Communications from Southern Connecticut State University and specialized training in French pastry and desserts from Le Ecole de patisserie in Uzes, France.