Today we’d like to introduce you to Charlene Ronsmans
Hi Charlene, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My passion for baking traces back to my childhood in Brussels, where some of my fondest memories are of making bread with my grandmother in her small apartment. Baking was more than just an activity it was a way of connecting, creating, and celebrating. Making waffles to chocolate moelleux and crème brûlée in my childhood home where some of my favorite memories,
I was fortunate to refine my skills at Wittamer, one of Brussels’ most renowned bakeries, where I worked alongside incredibly talented bakers and pastry chefs. It was there that I gained a true appreciation for the artistry and precision of baking. Though I considered pursuing baking professionally, the demanding early hours always intimidated me.
When I moved to Utah, I struggled to find bread that matched the flavors and quality I had grown up with. As a self-proclaimed bread addict, I knew I had to fill that void. This led me to dive deep into the history of breadmaking and sourdough fermentation. I started my first sourdough starter, baked countless loaves, and fell completely in love with the process. At every gathering, I would bring a loaf (or two), and it quickly became a crowd favorite. People started asking if they could buy my bread, which planted the seed of an idea.
I hadn’t heard much about microbakeries before, but once I discovered the concept, it felt like the perfect fit. The idea that I could bake artisan bread from home and share my passion with others excited me. After years of switching jobs and never feeling truly fulfilled, I made the decision to prioritize my mental well-being and pursue something I love. That leap of faith led to the creation of Le Pain de Charlie—a project born from passion, nostalgia, and a deep love for sharing good bread.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The journey hasn’t always been smooth, but every challenge has been a learning experience. As a microbakery, there are regulations I have to follow, I can’t just bake anything and sell it freely. Setting up my space to meet food safety standards meant passing lab tests and facility inspections, which was a process in itself. Fortunately, I was able to convert one of the bedrooms in my two-bedroom apartment into a small bakery, allowing me to operate within the legal guidelines.
One of the biggest struggles, however, has been production capacity. Since I don’t yet own a professional bread oven, I rely on a regular home oven, which limits how many loaves I can bake at once. It takes me about an hour to bake just six loaves, so when preparing for markets or large orders, I can easily spend over 12 hours baking. Because I’m committed to selling my bread as fresh as possible, I often find myself skipping a night of sleep to ensure my customers get the best product.
Despite these challenges, the joy of sharing my bread with others makes it all worth it. Seeing my customers appreciate and enjoy what I create keeps me going. I’m currently looking to buy a house, which will allow me to upgrade my setup, invest in a proper bread oven, and significantly increase my production capacity. It’s all part of the journey, and I’m excited for what’s ahead!
As you know, we’re big fans of Le Pain de Charlie. For our readers who might not be as familiar what can you tell them about the brand?
At Le Pain de Charlie, we specialize in European artisan sourdough bread—and soon, European sourdough pastries. Every product we create follows traditional European methods, ensuring authenticity and quality. Our bread is hand-kneaded, hand-shaped, and undergoes a slow fermentation process, which enhances both flavor and texture while making it easier to digest. Unfortunately, too much bread today is made quickly to stock shelves as fast as possible, sacrificing quality in the process. That’s not what we do. We take the time necessary to make every loaf meet our high standards—exceptional taste and outstanding quality.
What sets us apart is our dedication to tradition. We use a homemade sourdough starter as the foundation for all our products, and our breads reflect the rustic, dark-crusted, and deeply flavorful loaves you’d find in Europe. You won’t find cheddar-jalapeño or overly sweetened breads here. Instead, we focus on classic European flavors—breads with seeds or plain, pastries filled with almond paste or dark chocolate. Our crusts are crunchier, our loaves darker, and our flavors richer than the typical American-style bread.
We also take pride in sourcing our ingredients locally from Utah. Our flour comes from Lehi Mills, and our salt is sourced from Redmond, because using high-quality, local ingredients has always been a non-negotiable for us. Many of our customers are Europeans living in Utah, longing for the bread and pastries they grew up with, and we’re honored to fill that void. Every new addition to our menu is something you’d find in a bakery in France or Belgium, bringing a little taste of home to those who miss it.
At Le Pain de Charlie, we don’t just bake bread we create an experience, a connection to tradition, and a commitment to quality that you can taste in every bite.
How can people work with you, collaborate with you or support you?
Owning a microbakery means running a small business, and that comes with its challenges especially when it comes to growing and reaching more people. The best support I can receive is through word-of-mouth. When people recommend Le Pain de Charlie to their friends and family or suggest my bakery when someone asks where to find good bread in Salt Lake City, it makes a huge difference.
Many people I talk to aren’t satisfied with the bread they buy but still purchase it out of convenience. That’s where I try to help people see the value in supporting a microbakery like mine every purchase directly supports me and my craft. Every single order truly makes my day. I can guarantee that no one at a big grocery store is celebrating when you buy a loaf of mass-produced bread, but when you buy from a small bakery, you’re supporting someone who pours their heart into their work. Small businesses are what make our communities unique and vibrant, and that’s why I believe in supporting and uplifting each other.
I also appreciate any support on social media follows, likes, shares, and reviews on platforms like Google help me grow and reach more people. Beyond that, I’m working on expanding my reach by partnering with local shops and markets to carry my breads. If any stores are interested in selling my products, that would be a game-changer, making it easier for customers to find my bread across Salt Lake City without having to drive too far.
At the end of the day, every bit of support whether it’s a purchase, a recommendation, or a simple share means the world to me. It allows me to keep doing what I love and sharing my passion with the community.
Contact Info:
- Website: https://www.lepaindecharlie.com/
- Instagram: https://www.instagram.com/lepaindecharlie/
- Facebook: https://www.facebook.com/profile.php?id=61572490257215#
- Yelp: https://www.yelp.com/biz/le-pain-de-charlie-south-salt-lake
- Other: https://g.co/kgs/iCNvns3
