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The Artisan Way Of Baking

by Grainharvest Breadhouse Inc. Claim Listing

The key to artisan baking consists of using wholesome, clean (free of preservatives and additives) ingredients and slow fermentation. The slow rising of the dough gives enzymes enough time to break down complex carbohydrates therefore making the bread easier to digest.

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The key To Artisan Baking

  • Consists of using wholesome, clean (free of preservatives and additives) ingredients and slow fermentation.
  • The slow rising of the dough gives enzymes enough time to break down complex carbohydrates therefore making the bread easier to digest.
  • This interaction also creates lactic acid and acetic acid.
  • Lactic acid contributes to better digestibility and a unique flavour. Acetic acid acts as a flavour agent and natural preservative.
  • Just like a good wine, the more you take your time the better the results.

Our History

  • Grainharvest Breadhouse Inc. first opened their doors on September 27th, 1989. Founding members Hubert Wurm and Roland Berchtold are extensively trained bakers from Austria. When the two immigrated to Canada they quickly discovered the demand, and absence of, quality European breads. Two decades later David Nötzold, who grew up in the baking trade in Germany, joined the business.
  • Grainharvest Breadhouse’s devotion to quality and tasty products, quickly developed a good name as a bakery in the surrounding area.  Today Grainharvest operates 4 retail outlets: in Waterloo, Kitchener and St. Jacobs; and we wholesale our products across Ontario. A wheat and gluten free division was added, called “Circle of Life Bakery”, where everything is produced in a segregated facility.
  • The three owners are proud to be marking their 30th year of business in 2019, and currently employ close to 40 dedicated people. Grainharvest Breadhouse strives to provide honest, fresh and tasty products for all our loyal customers.
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  • Waterloo Branch

    105 Lexington Rd, Waterloo

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