Fresh Crunch Food
Veggies: crunchy & preservative-free
Fresh Crunch, which operates at VA farmers markets from Hampton Roads up through Washington, DC, began as a spark in the mind of NOVA’s Matt Bressan. Matt had chosen a career in the mortgage industry, but after another round of layoffs hit in 2008, he decided it was time to follow in his father’s culinary footsteps to forge a new career path.
His dad, fellow University of Virginia alumni Bob Bressan, ran a successful social catering operation in Charlottesville, VA throughout Matt’s childhood. Growing up around good food, crafted with love and creativity, ignited his passion for innovative recipes using simple, classic methods.
Today, Fresh Crunch (and Matt) has found its niche, making some of the best pickles, snacks, spreads and beverages in the region. They even have a pickle of the month club and make gourmet boxed lunches in their area.
It all starts with the produce.
Fresh, local veggies are at the core of Fresh Crunch. Matt and his team prep the produce, like this batch of asparagus, on the grill or in large vats on the stove to partially cook each variety to the right level of doneness & texture before cooling them.
Then, they add their signature blend of vinegars, along with specific aromatics and spices for each recipe and let them…pickle. Each batch is kept refrigerated because no preservatives - or bad vibes - are added to these all-natural beauties.
Matt with his wife, Jenn and children Ashby & AJ
The Classic Dill pickle, which started it all.