who we are
Ibis Bakery’s two locations provide bread and pastry to many cafes, restaurants and hotels across the Kansas City Metro. To learn more about our two distinctive bakeries, visit the Lenexa and Crossroads pages on this site.
Chris and Kate Matsch, the founders of Ibis, stumbled upon beautiful, crusty sourdough bread in San Francisco while they were on a very restrictive diet to help them feel better. Already interested in food systems, they began to develop a passion for a repaired and transparent chain, starting with how and where food is grown and finishing with the eater. With backgrounds in business and teaching, in 2013 Chris began baking bread and Kate began helping customers understand the difference between “real bread” and what they were used to finding at the grocery store. Ibis started selling loaves of bread at the farmer's market and then opened our commercial bakery in Lenexa to the public in 2014.
“Real bread” means it is made the way people have been making bread for centuries: slow rise dough made with freshly milled local grain - providing more nourishment to the body, making it more digestible and providing a more unique flavor.
This bread gives your body nourishment, is easy to digest and tastes absolutely delicious!
After a one-week class on laminated dough at the San Francisco Baking Institute, Chris began making croissants. Our flaky croissants are made with European butter over a 3-day process. Very talented bakers have come to work for us, and our bread and pastries have benefited from their passion and hard work. We now offer a full line-up of rotating, seasonal pastries alongside bread, topped cheese slippers and whatever else may come out of our ovens.
Although we all work hard, our customers are the ones who have truly made us successful. They have supported our creative process, paid prices that cover our extensive labor and the best ingredients we can find, sought us out wherever we might be selling and walked out of the bakery with armfuls of bread and pastries to share with friends. We are so grateful for the inspiration and encouragement you provide and thank you for being along for the ride!
About the Bread
We carry a variety of breads made with different doughs. Our slow rise, naturally leavened doughs are made over a 30-hour period with three fundamental ingredients: freshly milled flour, sea salt and our signature yeast starter. Our yeasted breads also include a natural starter for leavening.
The natural gluten that occurs in dough is actually broken down, or pre-digested, during our long fermentation process, making it easier on your system. Many of our customers who have intolerances to gluten have been able to eat much of our bread because of this natural fermentation process.
Enjoy our crusty, French-inspired breads with friends, family or strangers.
BREAD NOTES
To keep it from drying out quickly, slice the bread as you use it instead of slicing it all right away. Store on the counter for 2-3 days in the bag we provide. Our bread freezes very well, but should not be stored in the refrigerator to maintain optimal texture and flavor.
About The Pastries
Ibis Croissants are crafted in a 3-day process, allowing ample time for flavor and texture to develop. All of our croissants are made with European butter, creating a rich and decadent taste.
Our Pain au Chocolat, with its indulgent kiss of chocolate enveloped in flaky croissant, evokes memories of Europe.
Our Almond Croissants are filled and topped with a rich almond cream and baked a second time, finally garnished with sliced almonds and powdered sugar, creating a unique contrast of texture and flavors.
In addition to our core pastry menu, we also offer a rotating selection of seasonal pastries and varieties, drawing from the freshest produce and flavors of the season.
