1990
Founded as a farm
2003
First loaf baked
3,000+
People in the supply chain
3
Counters across Chinhoyi
10
Counters far & beyond
Section (01) — Our Story
1990
It started with soil. A family farm in Chinhoyi — maize, sunflowers, and a few head of cattle. No bakery, no ovens. Just a belief that good land grows good food.
2003
Thirteen years in, we planted wheat beside the maize and milled our own flour. A single wood-fired oven was built behind the mil. The first loaves went to neighbors. They came back the next morning for more.
Today
That one oven became a chain of counters, a fleet of delivery vans, and a supply chain that feeds thousands daily. Over 3,000 people — farmers, millers, bakers, drivers — earn their living keeping Rugre on the table.
Section (02) — What We Stand For
The principles haven't changed since the first furrow in 1990. Only the scale has.
Everything we bake begins underground. We farm regeneratively, rotate crops, and give the land time to recover. Healthy soil is the only secret ingredient.
We don't rush fermentation, and we don't rush growth. A 36-hour levain and a 30-year plan have the same logic: give it the time it needs.
Our bread is shaped by people, not production lines. We employ over 3,000 across the chain because we believe a livelihood is the most valuable thing we can bake.
We grew here. We stayed here. The town that fed our first farm still feeds our flagship oven. Expansion never meant leaving home.
Section (03) — The Hands
A loaf of Rugre bread passes through many hands before it reaches yours. The farmer who sows the wheat. The miller who grinds the flour. The baker who shapes the dough at 4am. The driver who carries it to your counter before sunrise.
Over three thousand people earn their living along that chain — and we know most of them by name. Growth was never the goal. Feeding people, and feeding the people who feed them, was.
Farmers · Millers · Bakers · Drivers · Counter staff · Quality teams
Section (04) — The Masters
Rugre has empowered eighteen businesses — small and big — to supply the products and services that keep our brand running well. From organic food producers to technology and innovation partners, each one operates independently under our standards.
We don't acquire them. We don't own them. We choose them, we trust them, and we hold them to the same soil-first principles we were built on. Eighteen earned a seat — and the door stays open for the next one that makes the cut.
Organic foods · Milling · Packaging · Logistics · Technology · Innovation
Section (05) — Contact
Wholesale, events, press, or just to chat about flour — drop us a line and we'll write back before the next bake.