Sabine Veit is a woman on a mission. Her goal is to spread the gospel of great bread - in her case authentic, delicious handcrafted bread
In 1987 Sabine introduced her grandfather's European bread making traditions and recipes to Toronto, Canada. Since that time, Sabine's vision and energy have fueled the growth and success of Backerhaus Veit across North America.
Ms. Veit has created a culture of people committed to quality and service excellence. Her team of Bakers is trained in the European heritage of making bread
, the dedicated R&D team is lead by a food scientist and chemist, and the Sales and Marketing group have over 120 years of cumulative food experience. At Backerhaus Veit it's all about attention to detail and taking pride in the end result.
Today, the Old World traditions
and skills of Backerhaus Veit are housed in a modern facility where 29 languages are spoken.
At Backerhaus Veit quality, not quantity is what takes precedence. It's about creating a premium product with the kind of unmatched taste and texture that can only arise from batch-driven manufacturing.
Sabine acknowledges that, like bread making, building a company takes time and patience. "It takes generations to understand something well. You have to learn a little more every year. It's about sustainability. It's about purpose. It's about getting it right because every meal deserves great bread."