Colectivo Announces the Launch of “Troubadour Bakery”

Posted: May 14, 2014

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Since 1999, we’ve been quietly creating all the scratch-baked goodies you have come to love in our cafes. After 15 years we decided it was time to give our behind-the-scenes bakery its own identity.

Building on skills used to prepare pastries, cookies, bagels, and other goods that are an iconic part of Colectivo’s daily cafe experience, the launch of Troubadour heralds the arrival of our thoughtfully developed artisan breads.

Troubadour’s bread is a return to the “old-world ways” of baking: patiently made by hand using simple ingredients, natural leavening, and long fermentation for intensified flavors and keeping qualities. Breads are baked daily in Bay View in a custom stone hearth oven, which was shipped from Italy and assembled by two craftsmen on site.

Troubadour will offer a unique selection of breads in many different forms (Pan Loaves, Boules, Batards, Baguettes), using a variety of doughs including Sourdough, Multi Grain, Honey Whole Wheat, Sesame Semolina, Challah, and Ciabatta.

Come to Bay View and see the bread being baked daily. You can buy a loaf too, at our new Bread Counter!


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