Artisan Buns Cooling in the Backerhaus Veit Bakery
Our Baking Process
Time and patience are essential to our European handcrafted breads. At Backerhaus Veit, these qualities enable us to create authentic, flavourful artisan bread.
  • Our craft breads begin with a "pre-ferment", where a portion of fermented dough is mixed into each batch of new dough. Fermentation gives bread flavour, enhances the crust (thickness and color), crumb (texture) and prolongs shelf-life.
  • The production process used to create authentic craft bread includes: mixing and kneading the dough using European technologies; allowing the dough the appropriate resting time to rise and develop; hand shaping, proofing (where required), scoring, topping; and finally, baking the bread in stone hearth ovens.
  • Unbleached, naturally leavened flour is mixed with yeast, a portion of the mother-dough starter and any additional ingredients our recipe calls for such as rosemary, olives, or flax seeds. No artificial colours or flavourings are used!
  • All whole seeds and grains used in our artisan breads are soaked in water for four to six hours to increase nutritional benefit, digestibility and enhance natural flavour.
  • After mixing, the dough is kneaded by repeatedly pressing, folding and turning it to develop and stretch the gluten and help it to rise and develop.
  • To increase the shelf life of certain products, Backerhaus Veit employs revolutionary par-baking techniques that assure the consistent high quality of our products.
  • At BV, under the watchful eyes of our expert Bakers, innovative European baking technologies continue to be integrated into the baking process to increase productivity and enhance quality control.