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Milwaukee's Daily Magazine for Tuesday, Sept. 2, 2014

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In Dining

Hello, Troubadour Bakery. (PHOTO: David Bernacchi )

Colectivo announces Troubadour Bakery


Since 1999, Colectivo Coffee Roasters quietly created scratch-baked food items for its cafes. After 15 years, the company decided it was time to give the behind-the-scenes bakery its own identity and named the operation Troubadour Bakery.

The bakery prepares pastries, cookies, bagels and new "slow made" artisan breads including pan loaves, boules, batards and baguettes made from sourdough, multi grain, honey whole wheat, sesame semolina, challah and ciabatta.

"We have been dreaming of bread for years," said Paul Miller, co-owner. "While we've been
slowly building, baking our way with pastries and other goods, we have also been
planning and developing our bread craft. Our bakers were trained at the world-renowned
San Francisco Baking Institute (SFBI), and we've continued this development between SFBI and our Bay View facility over the last few years. Bread now completes our bakery story and
product line - everyone is ready to shine a light on this brand and give it the attention
it deserves."

The breads are currently on sale at the new "Bread Counter" in the Bay View cafe, 2301 S. Kinnickinnic Ave., and will also be for sale in a satellite bakery next to the new Third Ward location, 223 E. St. Paul Ave., which opens on Wednesday, May 14.


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