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In a quiet, rustic-style building just a few blocks away from the bustle of Main Street sits one of Grapevine’s most beloved gems. Hidden in plain sight for over 25 years, those in the know have been lining up as soon as the doors open for the freshly baked, wholesome breads and pastries at BreadHaus.
Long lauded by the local community, BreadHaus is embarking on a new journey under the ownership of Bryan and Fara Motta. The husband-and-wife team took the reins of this cherished European artisanal bakery in June 2024, committed to continuing its legacy of high-quality, organic and preservative-free baked goods.
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BreadHaus has become synonymous with artisanal baking, emphasizing traditional European fermentation methods and clean, wholesome ingredients ever since it opened in 1996. It was precisely this reputation for delicious, but good-for-you bakery offerings that piqued the interest of the Mottas.
“The business just really resonated with us. The concept is the same way we live at home – we love to eat clean, and we pay attention to ingredients,” explains Bryan. “We care about the food we eat. We also have two little kids, and this really seemed like a business that we would be proud to bring them into and be part of their lives.”
As with all of the bakery’s offerings, there’s a lot of love that goes into a loaf of sourdough at BreadHaus. Instead of relying on added yeast, the fan-favorite staple uses only three ingredients – flour, water and salt. It relies on an age-old technique of long-fermentation to get that perfect tangy hint, which takes three to four days from the time it is put in the mixer until it is baked off.
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An added benefit is that during the proofing stage, some of the gluten dies off, making it accessible to those who have sensitives to commercially made bread. In fact, BreadHaus is so known for their sourdough that some customers drive from hours away to stock up on these loafs of goodness.
Like many during the pandemic, Bryan tried his hand at sourdough, to mixed results. “It was just something I really liked doing, even though I wasn't very good at it. It's really hard to make sourdough at home because the conditions are always changing. Luckily, when you're in a commercial kitchen, it’s much easier,” he says.
One of BreadHaus's defining features is its commitment to small-batch production. Every item is crafted using organic ingredients, free from preservatives. Alongside the sourdough breads, the bakery also features traditional rye, train rolls, cookies, pies and various vegan and gluten-free options. The family also recently began introducing seasonal menu items, like a traditional Irish soda bread around St. Patrick’s Day and a Portuguese sweet bread inspired by Bryan's Portuguese grandmother's recipes for Easter.
Looking ahead, the Mottas envision expanding BreadHaus beyond Grapevine. The couple plans to grow BreadHaus throughout Texas and the U.S., ensuring more communities have access to healthy, wholesome baked goods. As they embark on this journey, customers can expect the same dedication to the quality and tradition that has made BreadHaus a cherished institution for nearly three decades.“It's really hard to eat clean. When you're at a typical grocery store, it's a challenge to sift through what's good for you and what's not,” says Bryan. “It’s difficult, it's time consuming and it's usually more expensive to eat healthy. My whole goal is to make it more accessible, to get this food to more communities.”