Quality above all

In January, Quality Bakery updated its interior, keeping in step with its innovative, high-quality products

1 of 2Quality Bakery in Invermere, B.C., produces a variety of breads and pastries, as well as chocolates, sandwiches and more. — Photo courtesy Quality Bakery

2 of 2Customized wedding cakes are a specialty at Quality Bakery in Invermere, B.C. — Photo courtesy Quality Bakery

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When Swiss baker and pastry chef Peter Banga visited Invermere, B.C., in 1980, his friends talked him into having a look at the local bakery, which was for sale. Banga ended up working at the bakery for the next year, and then he bought the business.

His timing was good. Between the area’s growing tourist component and the local population, Quality Bakery enjoys a steady stream of customers who are enthusiastic about Banga’s hand-rolled pretzels, artisan breads, coffee cakes and pastries. The bakery also produces savoury sandwiches, gluten-free loaves, a line of organic rye breads, handmade chocolates and even dog treats.

The ambience is part of the experience

Quality Bakery occupies two buildings: the flagship store known as “the bakery” on 7th Avenue, and the 5,500-square-foot production centre—where the baking happens—which is about 500 metres from the bakery.

The bakery was closed for four weeks in January this year for an extensive upgrade and renovation. Though there have been a few expressions of nostalgia for its former ambience, Banga and his staff are happy with the smart, new interior and its improved efficiency and traffic flow.

Putting quality ingredients together

Banga is doing a roaring trade in wedding and other special-occasion cakes. He said that the Invermere area is a very popular locale for weddings, and as a result he has created a whole gallery of cake choices.

A visit to the Quality Bakery website shows an interesting detail—the site name is “healthybread.com,” a reflection of Banga’s core philosophy.

“We try to stay as natural as possible,” he said. “We keep our recipes simple and our ingredients recognizable. I have found some good recipes online and in old European recipe books from the 1930s, when they had no artificial ingredients.”

While Banga is certainly committed to keeping his prices competitive, he believes quality should stand out.

“Quality is remembered after the price is forgotten,” he said.