Meet Trent Cooper
Trent Cooper is a master baker, but it's not just his skill that's impressive. His passion for what he does is what sets him apart.
Before he made Vermont his home, Trent spent much of his life navigating the restaurant industry in Florida, where he worked as head baker for a Michelin-star restaurant group (Mina Group) and was a sous chef for Lauren Macellaro at the Reading Room in St. Petersburg.
Returning To Westford
In 2020, he made the journey north to Vermont, where he returned to the same bakery where he spent months apprenticing under the late Gerard Rubaub in 2012.
From the very beginning, Trent's mission for his bakery has been to help people experience the joy that comes from breaking bread together.
Giving Back
Shortly after opening the bakery in 2020, Trent was able to donate just over $20,000 worth of bread to the community to help people during the COVID-19 shutdown. He saw people struggling and wanted to help, so he did what he knew best: he made bread. Since then, he has continued donating a large amount of bread and funds yearly to local charities in Chittenden County.
Today, Trent spends his days relentlessly studying the chemistry behind his signature pre-industrial revolution pain de campaign loaf. His vision for the bakery remains rooted in a deep sense of community, study, and honest craftsmanship.
When Trent is not baking, he enjoys camping with his dog Benny, motorcycling, tin-type photography, and traveling.