Discovering Bio Bakery De Trog: A Story of Passion and Purity
Bio Bakery De Trog is not just any bakery. It’s a place where passion meets tradition, where every loaf tells a story. Led by master baker Hendrik Durnez, a man whose childhood dream was to bake bread just like his grandfather did, this bakery crafts artisanal organic bread with pure ingredients—no bread improvers, no artificial additives. It’s all about respect for the baker’s craft, combined with a hefty dose of passion. Day in and day out, this dedicated team brings to life breads that are as honest as they are delicious.
The Main Benefit: Pure, Nutritious, and Artisanal Bread
What sets Bio Bakery De Trog apart? It’s all in the details. Here are some key facts that highlight their commitment to quality:
- Uses only the best biological raw materials, carefully selected by Hendrik himself.
- Almost exclusively uses stone-ground flour, preserving the whole wheat grain’s nutrients like germ and vitamin E.
- Breads provide a natural source of carbohydrates, proteins, vitamins, minerals, trace elements, and essential fatty acids.
- Natural fermentation process that can take over 24 hours, enhancing flavor and shelf life.
- Homemade natural leaven named Henri, over 40 years old, forms the base of all sourdough breads.
- Extensive handwork in kneading, shaping, scoring, baking, and packing, ensuring authenticity and uniqueness.
The Magic of Biological Ingredients
The earth provides the purest and most nutritious ingredients, and Bio Bakery De Trog treats this gift with the utmost respect. Hendrik’s careful selection of biological raw materials ensures that every loaf is made from the finest, most original ingredients. The use of stone-ground flour is a game-changer—it grinds the whole wheat grain slowly on millstones, preventing heat buildup and preserving vital nutrients. This means every bite is packed with natural goodness, from vitamins to essential fatty acids. It’s bread that truly nourishes.
Time: The Secret Ingredient
At Bio Bakery De Trog, time is the only improver. The dough is given the respect it deserves, resting and rising naturally through a fermentation process that sometimes lasts more than 24 hours. This slow approach isn’t just about patience—it’s about allowing flavors to develop fully and ensuring the bread stays fresh longer. The result? Artisanal bread that’s bursting with aroma and taste, crafted with care and dedication.
Meet Henri: The Heart of Natural Leaven
Henri isn’t just any leaven—he’s the soul of the bakery. Born as a small ball of spontaneously fermented dough in the early days, Henri has grown into a 40-year-old natural leaven that runs like a golden thread through every batch of sourdough bread. No inactive powders or industrial starters here—just pure, traditional craftsmanship. Henri’s recipe strengthens year after year, enriching the aroma and character of every loaf.
Project Impact: Sustainable Development Goals (SDGs) Linked to Bio Bakery De Trog
- SDG 2: Zero Hunger – Providing nutritious, organic bread to communities.
- SDG 8: Decent Work and Economic Growth – Supporting skilled craftsmanship and local employment.
- SDG 9: Industry, Innovation, and Infrastructure – Combining artisanal techniques with innovative digital tools.
- SDG 12: Responsible Consumption and Production – Using biological ingredients and sustainable practices.
- SDG 13: Climate Action – Achieving CO2-neutral production through energy efficiency and renewable energy.
History and Innovation: Tradition Meets Modernity
Bio Bakery De Trog’s journey began in the late 1970s in the historic city center of Bruges, born from a quest for honest, high-quality bread. The bakery quickly gained loyal fans, thanks to word-of-mouth and exceptional products. Growth led to moves and expansions—from a small workshop to a modern bakery in Ypres, doubling its size twice by 2015. Innovation didn’t stop tradition; in fact, it enhanced it. The bakery embraced digital tools like Google Smart Glasses for order picking and earned the Factory Of The Future award in 2016. Since 2019, the bakery produces CO2-neutrally, using solar panels, LED lighting, and recycling oven heat for water heating. This blend of craftsmanship and innovation keeps Bio Bakery De Trog baking pure, organic bread every single day, seven days a week, with love and respect for tradition.
