Troubadour Bakery, a Colectivo offshoot, produces and prepares the cafés’ baked goods, pastries, breads, soups, sandwiches and burritos at its baking facility, located at Colectivo’s Bay View café on Kinnickinnic Avenue. It supplies the 16 Colectivo cafes, located in Milwaukee, Madison and Chicago, with 40,000 to 50,000 bakery and food items each week. Troubadour operated for 15 years before it was officially named in 2014. The bakery operates 24 hours a day, every day of the year.
-
- Troubadour’s Bay View building houses a café, baking area, savory food preparation area, full-service dishwashing room and dry stock warehouse. Credit Dan Profio
-
- The bakery preparation team begins the day between 3 and 4 a.m. to prepare the baked goods for the baking team, which arrives at about noon to bake, decorate and load the baked goods onto delivery trucks. Credit Dan Profio
-
- Yesenia Santana, of the bakery production team, fills muffin cups with scoops of coffee cake muffin batter. Troubadour makes 1,400 to 1,700 muffins each day. Credit Dan Profio
-
- Joshua Rahn, Caitlin Woodward and Nayeli Flores, all of the pastry production team, cut and roll dough to make croissants. The team produces 1,800 croissants per day. Troubadour’s pastries are machine-rolled, but cut by hand. Credit Dan Profio
-
- After cookies are baked and cooled, they are packaged in bags and ready for delivery. Troubadour starts testing its holiday cookie recipes in October. Credit Dan Profio
