Sabine Veit with father Richard Veit
European Heritage
It all began in a small village near Stuttgart, Germany in 1927. From one location that housed a store, a bakery and living quarters, Albert Veit baked through the night and delivered fresh goods to customers every morning.

Over time Albert's special skill for creating extraordinary handcrafted breads was passed down to his son Richard who transformed the business into a multi-million dollar company with over 75 locations in Germany.

Backerhaus Veit means "the Veit House of Fine Bakers". In 1987 Albert's granddaughter Sabine Veit brought the art of traditional European bread making to Toronto, Canada. Albert's
unique Old World recipes quickly captured the imagination of a public hungry for a healthier, more substantial and uniquely delicious kind of bread.

The craft of European bread making has been passed down over three generations. Today, with our small batch approach, our naturally leavened handcrafted bread is baked in stone hearth ovens under the careful eyes of Sabine and her team of heritage-trained Bakers. Striving towards being the gold standard of authentic frozen artisan breads in North America, Backerhaus Veit's growth and success are a testament to our commitment to craft baking.