The Crusty Bun Team is constantly trying to improve product quality and customer service and therefore we have recently installed a Water Revitalization System. The Elisa Water System now provides us with fresher and more natural water which we use for our doughs, coffee, tea and table water.
For more information on the Elisa Water Revitalization System, please visit the website www.waterresearch.biz
With only a few weeks until Christmas we have started baking our famous Butter-Marzipan-Christstollen, and a variety of Christmas Cookies.
Stollen is a sweet yeast bread, packed with raisins, almonds, orange & lemon peel and a ribbon of Marzipan. We use only the finest ingredients for our Stollen: Turkish sultanas, California almonds, Marzipan (almond paste) from Germany, rum and real butter.
Like fruit cake, Stollen improves with the age, but it can also be eaten right now.
We also make Poppy Seed, Hazelnut or Apple-Cranberry Stollen, as well as the traditional Christstollen without Marzipan.
While we bake for you as much as we possibly can, we strongly encourage you to “pre-order” for Christmas Eve!
You can call us at (204) 257-7311, or place your order with our Store Front Staff the next time you come into the store, or you can send us an e-mail:
We look forward to seeing you soon!
Please, note our opening hours for Christmas - New Year’s Week:
|Mon, Dec 23
||8:00 am to 6:30 pm
|Tues, Dec 24
||8:00 am to 2:30 pm
|Wed, Dec 25
|Thurs, Dec 26
|Fri, Dec 27
||8:00 am to 6:30 pm
|Sat, Dec 28
||9:00 am to 3:00 pm
|Sun, Dec 29 -
|Tues, Jan 07
|Wed, Jan 08
||Regular Business Hours
We use real butter for our baking and we purchase it from Notre Dame Creamery, located in Notre Dame de Lourdes, Manitoba. Please, check out their website for more information on their great products (www.notredamecreamery.com).
On a final note, we have good news for those of you who do not live in or close to St. Vital:
Scoop n' Weigh - the Candy Store for Grownups - on 1770 Taylor Ave and Ellice Meat Market on 712 Ellice Ave carry an assortment of our breads and buns on Fridays and Saturdays.