Introduction to Three Brothers Bakery
Three Brothers Bakery has been a staple in Houston’s South Braeswood neighborhood since 1960. The bakery has earned a reputation for its delicious breads, pastries, and sweet treats that remind many Houstonians of home. With its roots in Polish-Jewish traditions, the bakery offers a wide variety of Eastern European-style breads and pastries, as well as cookies, cupcakes, pies, and cakes for any occasion.
A 200-Year History
The bakery’s history began in 1825, when Robert "Bobby" Jucker’s forebears launched a breadmaking business in the same building where French military leader Napoleon Bonaparte once slept. Jucker’s grandparents later inherited and operated the bakery with their four children, including Jucker’s father, Sigmund. The family’s baking traditions were passed down through generations, but their journey was not without challenges.
Overcoming Adversity
During World War II, the family was separated and forced to work in concentration camps under dire circumstances. Sigmund was in charge of waking everyone in the camp, and after one incident of oversleeping, he was met with a cruel punishment from the Nazis. The experience had a lasting impact on Sigmund, and he never fully recovered from the trauma. Despite the hardships, the family persevered, and after the war, the three brothers took over a German bakery and began making bread again.
Coming to America
The brothers had their sights set on moving to Colorado, but their sister, who had relocated to Houston, convinced them to join her in Texas instead. She told them that the streets of Houston were "lined with gold," and the brothers decided to take a chance. They moved to Houston and began working in a warehouse, making white bread in brutal heat. However, they soon realized that they wanted to open their own business and use their baking skills to create something special.
Establishing the Bakery
On May 8, 1949, the brothers opened the first Three Brothers Bakery on Holman Street in Downtown Houston. They later moved to a new location on Almeda Street and eventually signed a 40-year lease in South Braeswood, where they reopened the bakery in an area known for its growing Jewish community. The bakery became a staple in the neighborhood, and the three brothers made everything by hand, just as they had learned from their family.
Expanding the Business
Years later, Robert Jucker joined the business, and his wife, Janice, joined him in 2005. Together, they expanded the bakery, opening new locations and introducing new products. In 2008, the Braeswood location was hit hard by Hurricane Ike, but the bakery reopened two years later, making headlines with its delicious pecan pie. The bakery’s Pumpecapple Pie, a complex, multilayered concoction, was featured on the Food Network and in programs like CBS Morning News and Good Morning America.
Seasonal Treats and Traditions
Today, Three Brothers Bakery offers a wide variety of seasonal pastries and treats, including Halloween-themed goodies, pumpkin-flavored treats, and traditional Jewish pastries like rugelach and Hamantaschen. The bakery aims to keep up with the times, offering new and exciting products while still honoring its traditional roots.
Conclusion
Despite the many challenges it has faced, Three Brothers Bakery remains a beloved institution in Houston. The bakery’s 200-year history is a testament to the resilience and determination of the Jucker family, who have overcome adversity and continued to thrive. As Robert Jucker says, "You cannot tell them, ‘You can’t do that.’ That’s not an option for them." The bakery’s story is a reminder that with hard work and perseverance, anything is possible, and that tradition and innovation can come together to create something truly special.
