Preparing dough at Backerhaus Veit
The European Approach
The craft of authentic European bread making has been proudly passed down from one Veit generation to the next. What began in a small German village in 1927 is still very much alive in our pristine, modern plant in Mississauga, Ontario.
  • All our artisan breads, rolls and pretzel products are handcrafted by our European-trained Bakers - experts in the fine art of mixing, fermenting, hand-shaping, proofing and baking. Skilled in the science behind the chemical reactions of ingredients and processes, and sincerely committed to producing the finest authentic bread.
  • We prepare naturally aged dough using bromate-free flour and naturally cultivated sours. No artificial colours or flavourings are added to our products.
  • All Backerhaus Veit craft breads are baked in stone hearth ovens to capture the essence of the artisan baking in the time-honoured methods used by the original Veit Master Baker.
  • Our family recipes use only the finest natural ingredients. All whole seeds and grains are pre-soaked for maximum nutritional benefit and enhanced flavour.
  • Our small batch approach allows us to focus on the quality of every batch.