Today we’d like to introduce you to Arlo Brandl.
Hi Arlo, we’d love for you to start by introducing yourself.
I began almost accidentally — as a nineteen-year-old college student staring at a rough loaf of bread and realizing I was more interested in baking than the path I was on. After a friend challenged me to pursue what genuinely interested me, I switched majors, immersed myself in baking books, and took a job at a local bakery the very next day.
From there, baking became both craft and identity. I worked overnight shifts, fell in love with the rhythm of production baking, and discovered that what moved me most wasn’t just the bread itself, but the community formed around benches, ovens, farmers, and customers. Over the years, I chased knowledge relentlessly — working in boutique grain-focused bakeries, wood-fired ovens, brewery pizza programs, research collaborations on heritage grains, and bakery management roles across Michigan and beyond.
Eventually, that journey brought you back to Michigan, where I met my partner, Alisyn in a wood-fired bakery — the beginning of both a partnership and a shared dream. Together, we slowly built a bakery from wholesale bread deliveries made out of borrowed kitchens into a respected community-focused business centered on croissants, artisan bread, local ingredients, and human connection.
Now, after more than sixteen years in professional baking and nearly a decade of owning our own bakery, I find myself in a reflective chapter: someone who successfully built the life and business once dreamed about, but who is also beginning to seek something deeper — more spaciousness, sustainability, teaching, writing, and a life less defined by exhaustion and overnight labor.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It hasn’t been the smoothest road, but our vision never faltered. Things we can’t control; unforeseen costs, repairs, worldly issues, all of those played a part into the struggles that made Ali and I’s bakery today thanks to remaining steadfast through it.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
For the past ten years of owning the shop, we have focused on milling local grains, utilizing local butter and milk and bringing time and intention to all our products.
From our croissants to our naturally leavened loaves, people come back for the flavor and quality of service time after time. It truly is a lovely testament to have such a loyal following for so many years.
We never have really focused on ‘gram worthy looks as much as recognizing flavor and integrity keep our doors open and people returning time after time.
What was your favorite childhood memory?
I believe spending time at my grandparents near Lake Huron would be one of the fonder memories. I remember my grandmother baking and cooking nearly everyday, and taking care of all their birds, gardens, rabbits and more with my grandfather.
It was quite the magical piece of property now looking back!
Pricing:
- Croissant $2.50
- Sourdough loaf $6
- Cinnamon roll $3
- Pretzel $1.5
Contact Info:
- Website: http://www.tecumsehbakery.com/
