Our Story
Real bread takes time
Every loaf starts with a living sourdough starter and a two-day rise. No shortcuts, no commercial yeast, nothing you can't pronounce. Just flour, water, salt, and patience.
3 Frenchies began in a home kitchen (named for three very food-motivated French Bulldogs) and grew into the weekend farmers market table you might already know. Every batch is mixed, shaped, and scored by hand.
Baked fresh in Smyrna, Tennessee. Order ahead for pickup, or find us at the market.
48 hr
Slow Ferment
By Hand
Every Batch
Smyrna
Baked Local
"Good bread is the most fundamentally satisfying of all foods."
and we believe it