About Our Bakery
When we moved ​from Germany to Canada in 2018 one of the first things we noticed was the lack of pretzels and crusty bread in the area. Growing up with pretzels as basic nutrition available everywhere at any time, it didn't take long for us to miss those delicious treats for breakfast, for brunch, for lunch, for supper, or as a snack.
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When we started selling pretzels next to our cakes and desserts at the Stony Plain Farmers Market, people went crazy for them! More and more people started encouraging us to open a bakery here in Stony Plain.
It took a while (and Covid didn't make it easier) but we finally found a decent location and started our German Bakery here in Stony Plain. The support we've received since we opened has been overwhelming to say the least.​
Our Products
All our products are handmade with love (and a lot of time). Most of our products are made using old, traditional German recipes.
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Have you ever heard of long-fermentation? Long-fermentation is our traditional baking method where we prepare bread dough 24 hours before baking. We use minimal yeast (or sometimes only sourdough) and let the dough ferment slowly overnight.
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During the 24-hour fermentation process, something remarkable happens:
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Natural toxins break down: All plants contain natural toxins, but our long fermentation pre-digests up to 99% of them
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Gluten becomes easier to digest: The extended fermentation breaks down gluten proteins, making the bread more wholesome and gentler on your digestive system
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Many commercial breads use large amounts of yeast to achieve a quick 90-minute rise. This means:
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100% of the plant's natural toxins remain in the bread
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Gluten hasn't been broken down
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High yeast content can be difficult for many people to digest
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Many customers tell us they have trouble with store-bought bread. They feel bloated or experience digestive discomfort. While some people are truly gluten intolerant, many others (including us!) simply can't handle the high yeast content and undigested compounds in industrial bread.
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Our long-fermentation process creates bread that's naturally easier to digest, allowing more people to enjoy fresh, delicious bread without the uncomfortable side effects.
