If you’ve lived in Macomb County for more than five minutes, you’ve probably heard someone mention "the good market" on Van Dyke. Honestly, they aren't talking about a generic chain with fluorescent lights and sad produce. They’re talking about Vince and Joe’s Shelby Twp Michigan, a 65,000-square-foot flagship that feels less like a grocery run and more like a Sunday afternoon at a bustling Italian piazza.
It’s huge. It’s loud during the holiday rush. It smells like wood-fired yeast and imported balsamic.
The Vitale Legacy: From a Small Dream to 65,000 Square Feet
Most people don't realize this whole thing started because a woman named Mimma Vitale had a hunch while shopping at a fruit market in the early 80s. Her husband, Vince, was in construction and—no joke—thought she was crazy at first. But the family leaned in. They opened their first spot in Clinton Township back in 1983 with almost zero startup money, just a plot of land and a lot of grit.
By the time the Shelby Township location opened in 2006, the Vitale and Maria family had turned a small fruit stand concept into a powerhouse. This isn't just a business; it’s a multi-generational hand-off. You’ll still see the family around. You’ll see the third generation learning the ropes. That matters because when the owners are actually in the building, the quality of the prosciutto di Parma doesn't tend to slip.
What Actually Happens at 4:00 AM?
While we’re all sleeping, their buyers are at the Detroit Eastern Market. Every. Single. Day.
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They aren't just clicking "order" on a corporate wholesale site. They are physically picking through Michigan-grown corn, Traverse Bay asparagus, and those "frost-kissed" apples from Charlevoix. This commitment to local sourcing is basically why their produce section looks like a Technicolor dream compared to the muted tones of a standard supermarket.
The Butcher Shop and Seafood: No "Pink Slime" Here
If you walk to the back of the Shelby location, you hit the Butcher Shop. It's legit. We’re talking hand-cut, grass-fed, and organic meats. They aren't just selling pre-packaged trays; they have actual butchers who know how to trim a tenderloin.
- Prime Meats: Aged and marbled.
- Wild-Caught Seafood: Not the farm-raised, muddy-tasting stuff.
- House-Made Sausage: The recipe is a family secret, and you can tell.
Then there's the cheese. Oh, the cheese. They have imported wheels that look like they belong in a museum in Sicily. If you need a specific pecorino or a fresh-grated Parmesan that hasn't been sitting in a plastic tub for six months, this is the spot.
The Pizza and Gelato Situation
You can't talk about Vince and Joe’s Shelby Twp Michigan without mentioning the Wood Stone oven. Their Margherita Originale is basically a local legend. It’s got that thin, charred crust that only comes from high-heat stone baking.
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"Basically, if you haven't tried the Sfinciuni—that deep-dish Sicilian style with the breadcrumbs and onions—you haven't lived in Shelby Township yet."
And the gelato? It’s made in-house. It’s dense, creamy, and ruins the pint of "frozen dairy dessert" in your freezer at home forever.
Why People Keep Coming Back (The Nuance)
Is it the cheapest place in town? Kinda depends on what you’re buying. If you’re looking for bottom-dollar generic cereal, go to a big box store. But if you’re looking for value in terms of quality, it’s hard to beat.
You’re paying for the fact that the pasta sauce is branded Emma’s Hope and raises money for autism services through the Hope Network. You’re paying for the $20,000+ they’ve funneled into St. Jude. You’re paying for a staff that actually knows the difference between a Honeycrisp and a Gala apple.
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The "Click-2-Curb" Reality
Even though they are old-school, they aren't stuck in 1983. They’ve fully embraced the modern era with curbside pickup and online catering. Their "Special Catering Package" is a staple for graduation parties and weddings across Macomb. You get the chicken (Piccata or Marsala are the big winners), the penne with palomino sauce, and those dinner rolls that people fight over.
Actionable Insights for Your Next Visit
If you're heading to the Shelby location for the first time—or the hundredth—keep these tips in mind to get the most out of it:
- Hit the Bakery First: The artisanal breads are often still warm in the morning. If you wait until 6:00 PM on a Saturday, the best loaves are gone.
- Ask for the "Secret" Cuts: Talk to the butchers. They can often provide specific cuts or marinating tips you won't find on the labels.
- Check the Weekly Specials: They run serious deals on Michigan-grown produce when it’s in season. It’s the best way to eat local without breaking the bank.
- Don't Skip the Wine Aisle: They have one of the largest selections in the area, including many Italian imports you won't find at the corner liquor store.
- Try the Emma’s Hope Sauce: It tastes like someone's nonna spent eight hours over a stove, and it supports a great cause.
Vince and Joe’s is a cornerstone of the Shelby community. It’s a place where food is treated with respect, and the family name actually stands for something. Whether you're grabbing a quick slice of pizza or planning a 200-person catered event, the quality is consistent because the history is real.
Next Step: Head over to the Van Dyke and 25 Mile Road location this week. Skip the pre-packaged deli meat and ask for a half-pound of the house-roasted turkey and a fresh baguette. You'll taste the difference immediately.