First customers (from left) Corey Clement, Annie Janzen
and Jake Harms.
Tall Grass re-opening customers arrive before 7 AM
Outside, it was a dark and almost spring-like morning.
Tall Grass Prairie Bread Company in Wolseley had scheduled
to re-open at 7 am, Thursday, February 25, 2010.
The lights from the bakery could be seen blocks away -
along Westminster, on either side of Arlington.
The first customer arrived at 10 minutes to 7. Wearing a
long navy blue coat, a head kerchief and a toque, her bus
pass secured to her waist, Annie Janzen came by
city transit. She bought bran muffins, a loaf of
multigrain bread and a package of organic wheat flour - to
make oatmeal coconut cookies in celebration of her
upcoming 80th birthday.
Several minutes later, at 6:57 am, Jake Harms
came through the door of the bakery. Having missed his
bus, and seeing the lights on in the bakery, he decided to
go for half a dozen cinnamon buns, a treat for the
colleagues at the office.
One minute later Corey Clement dropped by for a
spontaneous purchase - cinnamon buns for the guys at work.
“It’s strictly by fluke that I’m here,” he said. “I was
driving down the street, looking for some where that I
could buy something, and I was surprised to see the lights
By 7 am, on re-opening morning, the first three Tall
Grass customers had come through the door, remarked on the
old place and the new space, and made their purchases.
Visit your local bakery
Press visited us again in July, 2007, this time
prompted by our legendary cinnamon buns. If you click on
the picture, you'll be taken to a much
larger version of the article which you can scroll
through and read.
Here's the first bit of text:
Walk through the doors of The Forks Market first
thing in the morning and the aroma is intoxicating.
cinnamon buns. And not just any cinnamon buns, but
those glorious creations baked by the hundreds each
day by the Tall Grass Prairie Bread Company.
If you've never indulged, you are missing one of
life's great pleasures.
"They account for at least 20 per cent of our sales,"
says Tabitha Langel, one of the bakery's three owners.
Tall Grass will bake at least 600 buns for The Forks
Market location and another 600 for the Westminster
Avenue bakery. And if they all disappear (a most
likely event), they'll bake more.