De Trog
Bio Bakkerij De Trog is a Belgian organic artisan bakery founded in 1970 in Ypres, producing 40-year sourdough breads, viennoiserie, private-label, and bake-off products for organic retail, horeca distributors, and direct consumers across Belgium, France, and the Netherlands.
- Company typePrivate
- Founded1970
- HeadquartersYpres, Belgium
- Headcount51–100
- GTM typeB2B
- OfferingHardware or Manufacturing
What De Trog does
De Trog (Bio Bakkerij De Trog BV) is a Belgian organic artisan bakery headquartered in Ypres (Ieper), founded in 1970 and operating under the Food Associates holding entity. The company produces a wide range of organic sourdough breads, viennoiserie, spelt and rye loaves, bake-off products, and specialty items (including the upcycled Bio Croustini and the 'Troggeling' bread red ale), using a 40-year-old trade-secret-protected sourdough culture ('Henri'), long resting and rising times of 8–12 hours, and stone-floor baking. De Trog is the first large Belgian bakery to obtain CO2-neutral certification and combines traditional craftsmanship with Industry 4.0 initiatives including Google Smart Glasses for order picking, robotics, and the BakeryBattle gamified training app.
The business operates a multi-channel go-to-market model. Revenue is generated through four streams: (1) own-brand retail sales via organic and specialty food retailers in Belgium (Colruyt Bio Planet, Origino, independent bio shops); (2) food service and horeca supply through professional distributors including Metro Cash & Carry (Belgium, France, Netherlands), Sligro, Biofresh, and direct morning delivery rounds; (3) private-label manufacturing for retail and cash & carry chains in Belgium, France, and the Netherlands with minimum order thresholds (€85–€125); and (4) co-developed branded lines such as the Waldkorn Organic Sourdough range with CSM Ingredients. Direct-to-consumer sales run through the Lokkal app in Ypres, and experience and R&D activity is anchored at the Atelier Pur Pain centre, supported by academic partnerships with KU Leuven, Universiteit Gent, VIVES Hogeschool, Sirris and Flanders Food.
Customers span organic retail (Colruyt Bio Planet, Origino), professional food service (Metro, Biofresh, Horeca Van Zon), institutional buyers (Belgian national football team 'Red Devils'), and culinary collaborators including Michelin-starred chef Gert De Mangeleer. The firm employs 120–130 people ('Troggelingen') across its Ypres production facility and is led by founder/master baker Hendrik Durnez with partners Peter Rodrigues and Stijn Switten, and COO Marc Van Hoeck. Headcount, product launches (four new SKUs in 2024), the Waldkorn brand partnership, and expanding Benelux distribution suggest moderate organic growth funded internally without external investment.
De Trog firmographics
Firmographics- Name
- De Trog
- Legal name
- Bio Bakkerij De Trog BV
- Website
- https://detrog.be
- Company type
- Private
- Founded year
- 1970
- Operating status
- Operating
- Headcount range
- 51–100 employees
- Short description
- Bio Bakkerij De Trog is a Belgian organic artisan bakery founded in 1970 in Ypres, producing 40-year sourdough breads, viennoiserie, private-label, and bake-off products for organic retail, horeca distributors, and direct consumers across Belgium, France, and the Netherlands.
- Ownership category
- akta.pro rank
De Trog industry classification
Industry- Product category
- Artisan organic bakery products
- NAICS
- Bread and Bakery Product Manufacturing (31181), Commercial Bakeries (311812), Bakeries and Tortilla Manufacturing (3118), Frozen Cakes, Pies, and Other Pastries Manufacturing (311813)
- SIC
- Bakery Products (2050), Wholesale-Groceries, General Line (5141)
- akta.pro primary industry
- Bread & Rolls Manufacturing (AFAKAAAA)
- akta.pro secondary industries
- Specialty Bakery Manufacturing (Gluten-Free, Artisan, Health-Focused) (AFAKAAAG), Premium/Artisanal Bakery Wholesale (AFAIAFAG)
Keywords
Where De Trog is headquartered
LocationHeadquarters
- HQ city
- Ypres
- HQ country
- Belgium
- HQ region
- Europe
Offices1 record
Markets served
De Trog business model
Business model- GTM type
- B2B
- Offering type
- Hardware or Manufacturing
- Cost components
- Personnel, Supply Chain, Technology or R&D, Operations, Infrastructure, Marketing or Sales
Revenue model
- Organic Bread and Viennoiserie Products: Sale of artisanal organic breads, pastries, and baked goods through retail stores and food service channels. Products include sourdough breads, baguettes, spelt products, rye breads, specialty items like Croustini (food waste product from surplus baguettes), and seasonal items.
- Private Label Manufacturing: Production under private label brands for retail and cash & carry chains in Belgium, France, and the Netherlands. Minimum orders vary by product type: IQF per pallet, freshly-baked from 85 EUR (Flanders/Brussels) or 125 EUR (rest of Belgium), bake-off from 125 EUR.
- Bake-off Products: Part-baked bread products that are finished baking at point of sale, distributed through horeca and food service channels with weekly invoicing.
- Troggeling Beer: World's first 'bread red ale' made from surplus organic sourdough bread - a food waste reduction product creating additional revenue from production byproducts.
Go-to-market motion1 record
Distribution channels6 records
Marketing channels8 records
De Trog product offering
Product offeringCore offering
De Trog is an organic artisan bakery producing sourdough breads, baguettes, spelt and rye loaves, viennoiserie, and specialty items such as Croustini (made from surplus baguettes) using a 40-year-old homemade natural sourdough starter and long fermentation times. The company also manufactures private-label organic bread for retail chains across Belgium, France, and the Netherlands, supplies bake-off and Individually Quick Frozen (IQF) products to food service operators, and sells a co-developed "bread red ale" (Troggeling beer) made from surplus sourdough.
Differentiator
Problem solved
Functional benefit
Brands
- Pur Pain: Long-life artisanal organic bread brand in oxygen-deficient or frozen packaging. Products are freshly baked and packed in fully protected packaging for extended shelf life.
- Delisol
- Ferme De La Croix
Products and services
- Organic Artisan Bread Range Core range of artisanal organic breads, baguettes, spelt and rye loaves, and viennoiserie produced with natural sourdough and long fermentation, sold through retail and food service channels.
- Pur Pain long-life organic bread Sub-brand of long-life organic artisan bread packaged in modified atmosphere (oxygen-deficient) or frozen packaging that extends shelf life up to 21 days while preserving fresh taste.
- Bake-off bread products Part-baked bread products finished at the point of sale, distributed through food service and horeca channels for fresh-bake availability.
- Private label organic bread manufacturing Contract manufacturing of organic artisan bread under customer brands for retail and cash & carry chains across Belgium, France, and the Netherlands.
- Bio Pide with sesame and nigella seeds Turkish-inspired organic bread with sesame and nigella seeds, crispy crust, and olive oil in the dough.
- Pitten- en zadenbrood (Seed and grain bread) Organic seed and grain bread made from oats, sunflower seeds, flaxseed, broken rye, pumpkin seeds, and psyllium; vegan, wheat-free, and yeast-free.
- Bio Korenbrood (Corn bread) Organic Belgian corn bread supporting local economy and biodiversity through value-driven collaboration.
- Waldkorn Organic Sourdough bread line Co-developed line of four Waldkorn organic sourdough bread products — pain pavé, soft rolls, pull-apart bread, and baguette — distributed in Benelux via organic shops and food service.
- Bio Croustini Organic croustini-style snack made from surplus baguettes with Mediterranean herbs and olive oil, supporting food-waste reduction.
- Bio Oat Sourdough Bread Organic oat sourdough bread made with biological oats and De Trog's homemade natural sourdough.
- Bio Walnut Baguette Organic French-style walnut baguette with long rising times, homemade sourdough, and stone-floor baking (9% walnuts).
- Troggeling Bread Red Ale Bread red ale brewed from surplus organic sourdough bread, an upcycled product that turned bakery byproducts into a new revenue stream.
Quantifiable outcome
- CO2 emissions neutralised: 1,372 tons through green energy (solar panels), heat recovery, rainwater harvesting
- +4 more outcomes
Companies that use De Trog
Customer profileNamed customers6 records
Segments4 records
Ideal customer profiles4 records
De Trog technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Feature4 records
De Trog partnerships and signals
Strategic signalPartnerships
16 partnerships are on record, tiered core and minor.
- Chameleon Cook (Bavo de Boever)coreCulinary influencer partnership for food concept development, recipe creation, and creative content across streetfood, haute cuisine, vegan, and BBQ categories. Represents products in culinary world with creative freedom.
- CSM Ingredients (Waldkorn)coreCo-creation partnership to bring four types of Waldkorn Organic Sourdough bread to Benelux market: pain pavé, soft rolls, pull-apart bread, and baguette. Combines De Trog's sourdough expertise with Waldkorn's flour mix capabilities. Distributed through organic shops and food service.
- ESF (Europees Sociaal Fonds)minorEuropean Social Fund investment in employment opportunities and quality careers in Flanders, supporting De Trog's growth and employee development initiatives.
- KU LeuvenminorAcademic research partnership including EAVISE research group for technological innovation projects.
- Universiteit GentminorAcademic partnership for research and development in baking technology and food science.
- VIVES HogeschoolminorUniversity of Applied Sciences partnership for student projects and research collaboration.
- Flanders FoodminorInnovation cluster supporting food industry research and development in Flanders.
- Smart Farming & Food Processing (Interreg)minorEuropean Interreg project for smart farming and food processing innovation.
- VOKAminorFlemish business network; awarded De Trog the Industrie 4.0 Award in 2015.
- Red Devils (Belgian National Football Team)minorSupplier of organic bread to Belgian national football team for their meals. Chef Bartel Dewulf prepares team meals using De Trog products.
- Gert De MangeleerminorMichelin-starred chef who launched 'Babu' pop-up fast casual concept with 'The Bunner' bread created in collaboration with De Trog.
- Taking Climate Action / CO2logiccoreAnnual calculation of emissions, setting reduction targets towards 2030, and certification of CO2 neutral status through certified climate projects. Partner for sustainability certification and climate action.
- WeForestminorTree planting and forest restoration organization. De Trog donated proceeds from chocolate figurine sales during 'Warmste Week' for tropical reforestation in Ethiopia, Zambia, India, Tanzania, and Brazil.
- Food AssociatescoreParent company/holding that owns De Trog and related brands (Delisol, Fresh Flow). Registered office at Rozendaalstraat 65, 8900 Ypres.
- TROTECminorPartner for converting residual flows into animal fodder, supporting food waste upcycling initiatives.
- NatuurpuntminorNature conservation organization receiving grain surpluses for bird feeding, part of De Trog's biodiversity support initiatives.
Scale indicators6 records
Recent moves7 records
Expansion highlights5 records
De Trog competitors and assessment
Company assessmentBroad incumbents
- La Lorraine Bakery Group: Belgian-headquartered industrial bakery group producing bread, viennoiserie and pastry across retail private label and foodservice in Europe. Comparable to De Trog in product category, Belgian origin and broad retail/foodservice channels, but operates at far larger industrial scale and is not exclusively organic.
- Puratos: Belgian bakery, patisserie and chocolate ingredients group serving artisan and industrial bakeries. Comparable to De Trog in Belgian origin, artisanal bakery customer base and sourdough expertise; broader as an ingredient supplier rather than a finished bread brand.
- Vandemoortele: Belgian frozen bakery, pastry and savoury foods producer with pan-European retail and foodservice distribution. Overlaps with De Trog in Benelux artisanal/frozen bread category and private-label retail supply, but operates at much larger industrial scale.
- Harry's (Barilla): Large European industrial bread and buns brand owned by Barilla. Comparable in bread category and pan-European retail distribution, but mass-market rather than organic/artisanal.
Direct peers
- CSM Ingredients (Waldkorn): Global bakery ingredients and sourdough specialist that co-developed the Waldkorn Organic Sourdough line with De Trog for Benelux. Direct comparable on artisanal sourdough expertise and Benelux retail/foodservice distribution, though positioned primarily as an ingredient and brand partner rather than a finished-bread producer.
- Ferme De La Croix: Historical Walloon organic artisan bread brand revived by De Trog. Direct comparable in artisanal organic bread production with Belgian heritage positioning and a similar craft-focused product philosophy.
- Maison Kayser: French artisan bakery chain founded on traditional sourdough and long fermentation, with own retail and wholesale channels. Comparable to De Trog in fermentation-driven artisan bread, multi-channel retail/foodservice reach, and international expansion ambitions.
- Le Pain Quotidien: Belgian-origin organic, sourdough-focused bakery-restaurant chain with international footprint. Strongly comparable to De Trog in organic artisan bread positioning, Belgian roots, and brand storytelling around craft and natural ingredients.
Emerging players
- Schär: Specialty gluten-free and allergen-friendly bakery brand with broad European retail distribution. Comparable to De Trog's special-diet (spelt, ancient grains, vegan, oat) product lines and growth through specialty retail channels.
Regional players
- Philippe Conticini: French artisan viennoiserie and boulangerie brand leveraging traditional craftsmanship. Comparable to De Trog in artisanal craft positioning and viennoiserie category, though more French-market focused.
Market position
Strengths5 records
Weaknesses5 records
Competitive moat5 records
Key risks5 records
Key highlights7 records
Customer concentration
De Trog social profiles
Digital presenceDe Trog financial estimates
Financial estimateRevenue estimate
Valuation estimate
De Trog leadership team
Management profileNumber of profiles
Profiles4 records
De Trog funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
De Trog M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about De Trog
What does De Trog do?
De Trog is an organic artisan bakery producing sourdough breads, baguettes, spelt and rye loaves, viennoiserie, and specialty items such as Croustini (made from surplus baguettes) using a 40-year-old homemade natural sourdough starter and long fermentation times. The company also manufactures private-label organic bread for retail chains across Belgium, France, and the Netherlands, supplies bake-off and Individually Quick Frozen (IQF) products to food service operators, and sells a co-developed "bread red ale" (Troggeling beer) made from surplus sourdough.
Is De Trog a public or private company?
De Trog is a private company. It is classified as family owned and is currently operating.
When was De Trog founded?
De Trog was founded in 1970. It employs 51 to 100 people.
Where is De Trog based?
De Trog is headquartered in Ypres, Belgium, in the Europe region.
How does De Trog make money?
Four revenue lines are on record. Organic Bread and Viennoiserie Products are the primary driver. The others are private Label Manufacturing, bake-off Products and troggeling Beer.
Who are De Trog's main competitors?
Broad incumbents on record are La Lorraine Bakery Group, Puratos, Vandemoortele and Harry's (Barilla). Direct peers are CSM Ingredients (Waldkorn), Ferme De La Croix, Maison Kayser and Le Pain Quotidien. Schär is listed as an emerging player. Philippe Conticini is listed as a regional player.
Does De Trog have an API?
No public API is recorded for De Trog.
What industry is De Trog in?
De Trog's product category is Artisan organic bakery products. Its primary akta.pro industry code is AFAKAAAA, Bread & Rolls Manufacturing, with a secondary code of AFAKAAAG, Specialty Bakery Manufacturing (Gluten-Free, Artisan, Health-Focused). Its NAICS code is 31181 and its SIC code is 2050.