Blog - Three rows

Three rows: the name that is born from bread

The name Tres Hileras comes directly from the Córdoba telera. A bread with its own identity that represents craft, method and tradition, and that defines the way of understanding bread at Tres Hileras Bakery.

Thanks to the team that pushes Tres Hileras Bakery every day

We close the year by thanking the tractor team: the people who push, They support and leave their skin at Tres Hileras Bakery every day.

Christmas in Three Rows: when bread makes sense again

At Christmas everything speeds up. The streets, the purchases, the agendas… and, curiously, also industrial bread. We don't. In Tres Hileras, Christmas is not faced with haste or with miracle recipes. It is faced with even more respect: at the time, to the fermentation and the people who sit at the table. Bread to share […]

Córdoba bread in 1490: Tradition, survival and fire

A direct look at bread from more than 500 years in Córdoba: ingredients, social classes, techniques and an experimental recreation with an oven, firewood and living crumb. Because history is also eaten. The Bread of Córdoba in 1490: Tradition, Survival and Fire in Córdoba at the end of the 15th century, the bread was not […]

What to do with stale bread: from salmorejo to the last crumb

If artisan bread comes into your house, sooner or later it will happen to you: There is a piece of yesterday's loaf left and you don't know whether to toast it, save it or give up. Good news: In Córdoba we have been solving that dilemma for centuries, and the most famous answer is to eat it cold and with a drizzle of olive oil.. In this article […]

Tres Hileras arrives in Santa Cruz de Tenerife: we open in september

Tres Hileras opens its new store on Viera y Clavijo Street in September, 6, in the heart of Santa Cruz de Tenerife. Artisan bread and pastries, made daily, and the oven on from the first day.

How to taste bread without posture: step by step guide (and pairings that do work)

Tasting bread is not posturing, is learning to enjoy it better. In this practical guide we teach you, step by step, how to evaluate artisan bread using the five senses: what to look for in the crumb, how to recognize good fermentation, What aromas to look for and how to get the oil and cheese pairings right. A simple and direct way to understand bread... and enjoy it as it deserves.

Cultured sourdough vs natural ferments: it's not the same

EXTRACT
Are cultured sourdough and natural ferments the same thing?? No. In this article we clarify their real differences, how they are used in artisanal baking and why it is important not to confuse concepts when we talk about fermentation and bread quality.

artisan bread, solid business: why our model works

Our franchise model is not based on unrealistic promises, but in something simple: artisan bread, daily consumption and a stable business. Tres Hileras grows with meaning, with a differential product and clear processes that sustain long-term results.