Unshackled Bread

Partager le pain

The Best Bread You’ve Ever Tasted

Artisanal bread handcrafted from the finest non-GMO + organic ingredients

Good bread doesn’t have to be bad for you.

While mass-produced bread sacrifices nutrition for shelf life, our small-batch artisanal loaves harness time-honored French techniques and locally-sourced grains to create naturally leavened, nutrient-rich baked goods that nourish both body and soul.

‘Partager le pain’ // ‘Share the bread’

Culinary Mastery

Authentic techniques were honed at France’s prestigious Les Compagnons du Devoir Artisan’s Guild and perfected at bakeries across the world.

Locally Sourced

Stone-milled, organic wheat meets farm-fresh ingredients for a flavor like you’ve never experienced.

Health Conscious

Naturally leavened bread is not just delicious, but nutrient-dense, better for you, and easier to digest.

Unshackled Bread is sold online and made to order.

baguette

Getting fresh bread is easy:

Step 1   Browse the menu and choose your favorite breads.

Step 2   Pre-order online. Buy once or subscribe to keep your pantry stocked

Step 3   Pick up your freshly-baked bread in Tower Grove or Lake St. Louis.

Nourish your Body

We use unbleached and unbromated flour for a natural flavor and zero additives: the way bread was meant to be.

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Bread for All of Life’s Gatherings

“Thinking of bread as just food would be too one-dimensional. It is so much more than that, Bread nourishes. Bread is cultural. Bread is also a witness: family gatherings, birthdays, holidays, funerals. It is always there on the table. Good bread is life.” — Jonathan Dendauw, Boulanger // Baker

 

 

The Eiffel Tower

About the Boulanger // Baker

Jonathan’s bread-making journey began when, at age 16, he joined the renowned “Les Compagnons de Devoir” artisan’s guild in Chomerac, France. During eight years of traveling throughout the country known for its high-quality artisan bread, Jonathan was immersed in centuries-old baking traditions he still uses today.

Jonathan’s travels led him to America, where he taught the Bread and Breakfast Pastry Course at The French Pastry School and then managed production at Patisserie 46 in St. Paul, Minnesota, followed by La Farm Bakery in Cary, North Carolina.

After teaching and managing bakeries in America, Jonathan, his wife Jessica, and their two children settled in Dutzow, Missouri, where Jonathan created Unshackled Bread. Here, he combines French artisanal techniques with locally sourced ingredients to bring a taste of French tradition to the heart of Missouri.