DECEMBER 2013
H
business elite canada
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Veit sought out business in
the United States and started
delivering frozen products to
large retail chains. The firm
streamlined their product of-
ferings and eliminated sweets
like croissants and danishes
and focused solely on artisan
products – an approach they
still adhere to today. Their
products include their arti-
san breads, rolls and buns,
as well as soft Bavarian style
pretzels. In describing Bäck-
erhaus Veit’s transformation
since inception, Veit says,
“We went essentially from a
small time fresh delivery bak-
ery, to a sophisticated frozen
North-American wide opera-
tion.” Electing not to build
their own brand, Bäckerhaus
Veit continues to experience
sustained growth as a private
label manufacturer.
Despite its history as a Euro-
pean-style artisan bakery with
85 years of European bread
making traditions, Bäckerhaus
Veit operates as a privately-
held, single-owner minority-
owned company. “It’s a good
