Bakers Lake Bread Co. began with two friends, long Saturday morning runs through Barrington, and a shared love for great food.
“What if we did it together?”
That simple question became the beginning of Bakers Lake Bread Co.
Alex came up with the name, inspired by Bakers Lake in Barrington: a place that reflects the community we’re proud to call home. Within a matter of weeks, we were building a brand, renting commercial kitchen space, refining recipes, and preparing for our very first farmers market.
For me, Bakers Lake Bread Co. is a way to reconnect with the craft of baking that first inspired me to become a baker in France. It’s an opportunity to put my hands back in the dough, returning to the workbench where my passion for baking first began.
It’s also a way to bring together the different pieces of my journey. Beyond baking, I want Bakers Lake to become a platform that gives back to our community and raises awareness for causes that matter. Through our charitable initiatives, we hope to prove that even a small bakery can make a meaningful impact beyond the products it sells.
Our philosophy is simple: exceptional products begin with exceptional ingredients.
We use a high percentage of natural levain, glyphosate-free French flour from Moulins Bourgeois, locally sourced eggs and honey from First Light Farm, meats and cheeses from Haybeck’s Meat Market, and premium American Plugrà Butter. By combining traditional French fermentation with thoughtfully selected ingredients, we create products that prioritize flavor, craftsmanship, digestibility, and support for local producers.
We’re also passionate about introducing the authentic flavors of French regional baking to the Midwest. Beyond our signature croissants, you’ll discover specialties that remain rare in the United States, including the buttery Kouign-Amann from Brittany, the traditional Brioche Vendéenne from the Vendée region, and many other regional French classics. These are recipes rooted in centuries of tradition that deserve to be experienced and shared.
Although I now work professionally in research and development for the baking industry, creating products for manufacturers across North America, nothing compares to being back at the bench, mixing dough, laminating croissants by hand, and watching customers enjoy something we’ve created from scratch.
Alex and I each bring different strengths to Bakers Lake.
I lead recipe development, product innovation, and the technical side of the business, drawing on my experience as a French Master Baker and product developer. Alex oversees production, business development, and customer experience, ensuring every interaction with Bakers Lake reflects the quality, consistency, and hospitality we believe in.
Today, you’ll find us at local farmers markets, but this is only the beginning.
Our vision is to help cafés, restaurants, and specialty retailers serve authentic French viennoiserie with confidence while preserving the traditions that inspired us. As Bakers Lake grows, so will our commitment to our community, supporting local businesses, sharing French baking culture, and giving back through meaningful charitable initiatives.