{"id":411,"date":"2026-05-19T23:04:07","date_gmt":"2026-05-19T23:04:07","guid":{"rendered":"https:\/\/charlotterelocationguide.com\/?p=411"},"modified":"2026-05-19T23:04:07","modified_gmt":"2026-05-19T23:04:07","slug":"scoop-charlotte-lands-new-bread-facility-using-30-year-old-sourdough-starter","status":"publish","type":"post","link":"https:\/\/charlotterelocationguide.com\/?p=411","title":{"rendered":"Scoop: Charlotte lands new bread facility using 30-year-old sourdough starter"},"content":{"rendered":"

A new, massive wholesale bread production facility is opening next month in Charlotte, providing bread and pastries made with North Carolina flour to local businesses.<\/p>\n

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Restaurateur Jim Noble is opening Boulangerie Copain<\/u><\/a> in June to supply other arms of the Noble Food & Pursuits restaurant group. The facility will be on North Church Street.<\/p>\n

Noble said there\u2019s nothing really like the boulangerie in North Carolina, and few full-scale French bread production facilities on the East Coast, aside from New York and Miami.<\/p>\n

Bread is a cornerstone for Noble, who taught himself to bake and cook from Julia Child cookbooks while working in the bar business. He owns several restaurants and bakeries, including barbecue restaurant Noble Smoke<\/a> and Copain Bakery<\/a>.<\/p>\n

\u201cIt\u2019s been an amazing process watching this thing come to life. It is a 40-year-old dream,\u201dNoble told CharlotteFive in an exclusive interview. \u201cBarbecue for me, when we finally did Noble Smoke, was focused on being a 30-year-old dream, and now here\u2019s a 40-year dream come to pass. I\u2019m just excited to see it, and I\u2019m happy to work from a North Carolina perspective.\u201d<\/p>\n

The 10,000 square-foot commercial bakery will be outfitted with two of the largest deck ovens the French manufacturer Bongard<\/u><\/a> has ever produced. The ovens also inject steam, which develops the crust and texture of the bread.<\/p>\n

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The facility will also draw some inspiration from closer to home:<\/p>\n

Noble said he is excited to produce properly fermented, carefully made bread. The boulangerie\u2019s signature loaf, the Copain loaf, embodies his idea of what good bread should be.<\/p>\n

\u201cI want that kind of bread on my table,\u201d Noble said. \u201cIt\u2019s always been a driving force for me since opening my first restaurant in \u201883, really having the right bread.\u201d<\/p>\n

The name \u201cCopain\u201d dates back to 12th-century France. It means companion, or \u201cone with whom you share bread.\u201d Noble has used the name for other bakery ventures as well, including one in SouthPark and another in Ballantyne.<\/p>\n

Noble was doing some wholesale without the new facility, but was limited in how many accounts his retail sized bakeries could support. The new facility is over twice the size of the space the bakers were using prior, and didn\u2019t have full-sized deck ovens with steam injection like the ones Noble commissioned from Bongard.<\/p>\n

The new bakery will provide baked goods to other Noble concepts, including Noble Smoke, Bossy Beulah\u2019s, Roosters, The Jimmy and Copain. Along with providing bakery items to Noble\u2019s other businesses, Copain will sell wholesale to other partners, including The Ballantyne Hotel, Kimpton Hotel, The Westin Hotel and Summit Coffee.<\/p>\n

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The wholesale kitchen will be overseen by Executive Chef Jennifer Parker.<\/p>\n","protected":false},"excerpt":{"rendered":"

Boulangerie Copain opening in Charlotte with Bongard deck ovens, Lindley Mills flour and a 30-year-old sourdough starter for naturally fermented bread.<\/p>\n","protected":false},"author":1,"featured_media":410,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-read-todays-edition"],"yoast_head":"\nScoop: Charlotte lands new bread facility using 30-year-old sourdough starter - \u0421harlotte Relocation Guide<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/charlotterelocationguide.com\/?p=411\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scoop: Charlotte lands new bread facility using 30-year-old sourdough starter - 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