Our Baking Process

The Bäckerhaus Veit Difference

Time and patience are the key to artisan baking, and at the Bäckerhaus Veit , we use these essential ingredients to consistently create authentic, tasty, handcrafted bread.

The Bäckerhaus Veit baking process begins with a "pre-ferment", where a portion of fermented dough is mixed into each new batch. This Old World process creates the distinct crust (thickness and color), crumb (texture), flavour, and shelf life of authentic artisan bread.

Based on traditional Veit family recipes passed down over three generations, our European trained Master Bakers use only bromate free, unbleached, wholesome flour, and hand sorted ingredients, such as rosemary, olives, and flax seeds, to create authentic artisan bread products. All of the whole seeds and grains used are water soaked to increase nutritional benefit and digestibility. No artificial colors or sugars are added to any Bäckerhaus Veit products - guaranteeing our customers the most healthy and delicious breads available.

Bäckerhaus Veit successfully combines the traditional baking process and craftsmanship of a European village baker with modern state-of-the-art technologies and efficiencies to consistently bring the delicious and authentic taste of artisan bread to customers and bread lovers across North America.