Our story
Simple ingredients. Real flavor.
We've lived and eaten in a few different countries, from Belgium to Michigan, and wherever we went we kept looking for the same thing: a loaf with a crackling crust, a soft and airy inside, and a short list of ingredients you can actually read.
It was harder to find than we expected. Too often, the bread on the shelf didn't taste like much, and the label on the back was longer than we'd like.
So we started baking our own.
First, just for us. Then for our family. Then friends and colleagues started asking for “a loaf for the weekend.” Then came the farmers market, where people kept coming back week after week. When we shared it on our city's Facebook page, the loaves were gone in days.
What we bake is simple on purpose: organic flour, water and salt, a natural starter, a long and slow fermentation, and a hot oven. A clean label, nothing added — and above all, bread that tastes delicious.
Every loaf is shaped by hand in small batches, twice a week.
Bread is where we started, and it will always be at the heart of what we do. But our oven has more to give: cookies, biscuits and other simple bakes are on their way — made the same way, with a short list of ingredients and lots of care.
Our dream is simple: fresh, honest baking on more tables. Thank you for letting us share it with you.
— The Trois Bakehouse family