Windmill continues a long standing tradition of creating authentic, tasty baked goods.

Windmill Bakery was started in 1976 by Ton Struyk, a Dutch immigrant. It was carried on by Tjeerd Wouda, a Friesen immigrant, into 2015. Now Grace, who is also from Europe, and I have taken on the challenge of keeping this important community service alive and thriving! Though not from a baking background, we have learned a tremendous amount and also quickly realized the need for a master baker trained in Europe. Enter Michael Meier.

Having a master baker on the team has allowed us to pursue the dream of training and equipping local young people in the valuable skill of baking. Our baked products reflect artisanal skills that are high in nutritional value. Outstanding breakfast and lunch options have been added and a supplementary menu caters to gluten-free or other dietary sensitivities.