Ieper, Belgium

Bio Bakkerij de Trog

Belgian organic artisanal bakery producing certified organic bread using traditional methods, 40-year-old sourdough starter, and long fermentation processes.

Bio Bakkerij De Trog is a Belgian organic bakery founded in the late 1970s, located in Ieper. The bakery specializes in authentic artisanal organic bread made with exclusively biological ingredients and traditional baking techniques. Their production is characterized by four core pillars: biological raw materials, respect for fermentation time (some products undergo 24+ hour processes), house-made natural sourdough called 'Henri' which is 40 years old, and extensive manual craftsmanship throughout production.

The company has expanded significantly since its founding, relocating to a modern facility in Ieper in 2005 and doubling its capacity in both 2008 and 2015. They received the Factory of the Future award in 2016 and achieved CO2-neutral production status since 2019 through energy efficiency measures including LED lighting, solar panels, and waste heat recovery from ovens.

The PUR PAIN product line offers long-shelf-life artisanal organic bread in flowpack, oxygen-free, and frozen packaging formats that can be quickly thawed and baked. The bakery maintains its commitment to quality through slow kneading methods, hand-shaping of dough (due to high hydration levels), manual decoration, and hand-packing. They operate 24/7 production to serve professional and consumer markets across Belgium.

Bio Bakkerij De Trog is the first large-scale Belgian bakery to obtain the Taking Climate Action certificate, demonstrating its strong sustainability commitment. Despite a 15% production volume increase over three years, the company successfully reduced CO2 emissions.

Capabilities

Bakery
BreadSourdough
Thermal
Baking
Packaging
Flowpack
Freezing
Block freezing

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