Bakers Journal

Features Business and Operations
Par-baked for the course

September 28, 2011  By Christine Dobby/Financial Post


September 28, 2011, Woodbridge, ON – Sabine Velt started her artisan-style bakery in Woodbridge, Ont. in 1987. Now on the verge of its 25th anniversary, Backerhaus Veit Ltd. owes its current success to Veit's 1993 decision to implement a par-baking system, giving her breads the longer shelf life demanded in North America. At the time, European bakers were taking a different tack, but Veit's move paid off and customers embraced the products. | READ MORE


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