Quality always prevails

Quality Bakery in Invermere has learned from almost 30 years in business that a key to success is creativity and change

— Photo courtesy Peter Banga

When Peter Banga, a journeyman baker and pastry chef from Zurich, Switzerland, bought Quality Bakery in Invermere, it was the only bakery in the community. That was 1981. But as the Columbia Valley expanded and diversified, so did the business community. After almost three decades with Quality Bakery, Banga said that his main competition is now grocery store bakeries. But Banga brings some tried and tested skills to the industry.

“I always have a student from Switzerland or Germany (working at the bakery),” he said. “They always bring us new ideas and products—our assortment is always changing.”

Banga said creativity is important to any business and he utilizes his creativity and skill to his advantage. To that end, he bakes 20 to 30 varieties of high-quality breads, a variety of pastries and a number of specialty desserts.

“We can make things that the big companies can’t make,” said Banga. “Like white bread—we make it because people ask for it, but it is not the mainstay of what we do. But if people want a nice ciabatta or any bread with a nice crust and some flavour, they would come to the bakery. We do desserts and pastries too.”

Banga said he can remember a time when he sold a lot of doughnuts and white bread. However, now his specialties lie in wedding and anniversary cakes, truffles and Swiss chocolates, pastries, specialty coffee, pet treats and organic breads.

“Over the last 30 years things have changed quite dramatically,” said Banga. “You always have to see what people like and go with the flow and change. People want something new all of the time.”