Today at Tres Hileras Bakery we continue with the same fixed idea: make bread that respects time, fermentation and health. We are not looking for tricks, no shortcuts, nor puffy breads that seem like a lot and are nothing.
Every day we open the workshop so that people can try what should be normal: flavored bread, with real crumb and honest preparation. When someone tries our bread and says “this does taste like bread” for us it is enough. It's not magic, It's a job well done and nothing more.
The bread has changed, Yeah. But not all change is improvement. Some of us have decided to stay on the right side: that of bread that is made well or not at all.
If you want to know how we work, go through the workshop. Here everything is done in sight, There are no secrets or shortcuts, only real bread..
