Troubadour will continue to make the pastries, cookies, bagels and other items available at Colectivo cafes, and will add artisan breads to the offerings.
“We see the bakery brand as a natural extension in our family,” said Paul Miller, co-owner.”Bread is an elemental product and fits well with who we are and the experiences we have built as a company.”
The breads, which will include pan loaves, boules, batards and baguettes using a variety of doughs, will be made by hand and baked in a stone hearth oven at the Bay View café. Sandwiches at all cafes will now be made with the in-house Troubadour bread, and select wholesale customers can buy the bread daily at a Bay View bread counter.
“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, 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.”
Colectivo also has a tea line, Letterbox Fine Tea, that it released in 2011 at its cafes and through gourmet retailer Sur La Table.
The company will open a new café across from the Public Market in Milwaukee’s Historic Third Ward today. The café will highlight Troubadour products with European-inspired baguette sandwiches and grab and go items. It will also serve Colectivo Keg Company beer.