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.