About us
A market stall that became a shop on Westminster Avenue. Three bakers, two baristas and one oven that has run six days a week since 2014.
How it started
Marnie Friesen sold sourdough at the St. Norbert farmers’ market for three summers, baking in a rented church kitchen at night. When the corner shop on Westminster came up in 2014, she moved the oven in.
Tess joined in 2017 and brought croissants. Gabe came for the coffee in 2019 and now also runs the deliveries.
We still bake everything on site, with Manitoba wheat and rye, butter from a Manitoba dairy, and eggs from a farm near Steinbach.
Who bakes
Marnie Friesen
Started with a sourdough stall at the St. Norbert market and opened the shop in 2014.
Tess Lafrenière
Grew up in St. Boniface. Makes the croissants, morning buns and every cake.
Gabe Sorensen
Runs the coffee bar, the morning deliveries and our wholesale accounts.
A day at the bakery
4:00 am
The oven goes on. Yesterday’s dough comes out of the cooler to be shaped.
5:30 am
Wholesale bread goes in the van. Croissants go in the oven.
7:00 am
Doors open. The second bake starts while the first is still warm.
2:00 pm
Tomorrow’s dough is mixed and left to rest overnight.
From our regulars
The seeded rye is the only bread my kids fight over. I have two set aside every Friday.
Colleen R. I ordered my daughter’s birthday cake on a Monday for Saturday. It looked like the photo I sent and tasted better.
Harjit S. Their croissants have been on our breakfast menu since 2020. In four winters, one late delivery, in a blizzard.
Luc B.