Born from a love for both Detroit and the people who live there, Jackie Victor and Ann Perrault set out to open an artisan bakery in the mid-1990’s. The founders spent two summers learning how to bake bread with Stonehouse Bread of Leland, MI. There, they practiced baking sourdough and drafted their business plan for Avalon International Breads.
Energized by their passion for traditional baking, Victor and Perrault opened their bakery in Detroit’s Cass Corridor in 1997, despite the landlord saying the neighborhood “wasn’t ready for windows.” Their first bakery and cafe was 2,000 square feet and had only 4 employees.
After 25 years of baking, Avalon now has three robust locations: their original location on Willis, another Detroit Cafe on Woodward, and a full cafe and restaurant in Ann Arbor. Their bakehouse now spreads across 50,000 square feet – that’s nearly the size of an entire football field. Over the years, they have produced 100,000+ loaves of hearth sourdough, baked 3M+ sea salt chocolate chip cookies, and served 250,000+ shots of espresso.
“Avalon has changed A LOT in 25 years,” says Bekah Galang, Retail Operations Director of Avalon International Breads. “We’ve grown in both production and retail space, our products go further throughout Michigan, and our staff has grown. Our commitments stay the same, but I think what’s changed the most is what our bigger picture or goals look like. We want to be here for another 25 years!”
Part of Avalon’s continued success can be attributed to their Triple Bottom Line: Earth, Community, and Employees. Throughout their continued growth, they only use 100% organic flour and local ingredients whenever possible. They collaborate with nearby organizations to create a healthier and more vibrant Detroit. And for their employees, they receive a fair wage, good benefits, and an environment that promotes growth. Instead of putting profit as their top priority, they are able to maintain their status as the “Hearth and Soul” of Detroit.
“I think that everyone should know that Avalon is more than a bakery,” Galang says. “Our community is intrinsic- Avalon can’t be separated from it, and I think it would be hard for the community to separate from it too. “
Avalon International Breads is on a mission to work with their community to eat well and do good. Find their freshly baked products throughout Southeast Michigan here.
Emma Beauchamp is the Editor in Chief of Taste the Local Difference.