Tall Grass Prairie Bread Company

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Sharing Archives

On this page please find items previously featured on our main Sharing page. We move most of our news items here once they've been on the main Sharing page for a while, so you can easily find them again.

Past News bites

[May 2012]

A suggestion from the classroom

[June 2012] A thank-you to the students of Linda Fuller's high school classroom for a great suggestion. While reasearching organic agriculture, they came across a web site which they felt would be of interest to friends of Tall Grass.


Our community is enriched when we share good information. We've added it to the SHARING Links page.

Call for proposals

[June 2012] Food Matters Manitoba is putting out a call for workshop proposals for the 2013 Growing Local Conference. This conference is Manitoba's premier food security event that brings together consumers, farmers, traditional harvesters, and everyone in between. Deadline for submission is June 30th. [More…]

Celebrating herbs

[June, 2012] Watch for our Herb Summer Bread, a gentle loaf made with fresh local Manitoba herbs.

We celebrate the emerging herbs of spring and summer, blending them into this baked delight. With each new batch, a new flavour is born.

Take one home and share the bounty and delicate flavours with people you care about.

Manitoba morels

[May 12, 2012] While supplies last, Tall Grass and Grass Roots Prairie Kitchen are excited to offer our friends freshly picked Manitoba wild morel mushrooms. These are hand-picked in the Interlake region of our province and are only available for a short period of time. The price is $7.50 per quarter pound.

The morels are available at both Tall Grass locations (Wolseley and The Forks) and Grass Roots Prairie Kitchen (also in The Forks Market). Below is a recipe to try:

Creamy Manitoba Morels

1/4 pound of Manitoba Morels
1/4 cup butter
3 large cloves of garlic
1 medium sized onion
250 ml heavy cream
salt & pepper (to taste)

  • Gently wash the morels and cut into bite-sized pieces
  • Place in a pot filled with water and bring to a boil, for 10 minutes
  • Drain and rinse with warm water
  • Melt butter in a pan
  • Add chopped garlic, sauté
  • Add chopped onions, sauté until translucent
  • Add morels, sauté one minute
  • Add heavy cream, sauté gently until cream thickens
  • Serve immediately, salt and pepper to taste

[January 20, 2011]

A sweet tooth for your Sweetheart

St. Valentine's Day has many colourful origins, and as many stories. For some it expressed anticipation of the coming spring. An old English belief held that birds chose their mates on February 14th. At least two saints were named Valentine. Roman Emperor Claudius II, (200 A.D.) forbade soldiers to marry, but a priest named Valentine secretly married young couples against the orders of the emperor. What is certain is that St. Valentine’s Day was officially declared in 496 A.D. and has been celebrated ever since.

This year join us and celebrate Valentine’s Day with Random Acts of Kindness…

  • Cook for a friend
  • Wash someone’s dishes
  • Reach out to somebody you don’t like
  • or, of course, buy Tall Grass & Grass Roots treats…

In addition to our wide array of sweet treats, we carry several special items around Valentine's Day. Try

  • Red River Hearts: A heart shaped cookie filled with a delectable glaze made from our own local raspberry and wild cranberry blend. A visual and sensory delight.
  • Mocha Kisses: A decadent rich Valentine’s treat with butter, chocolate, coffee and, yes, sugar.

[October 5, 2010]

Our pumpkin specials, from the land to your table

From our delicious deep-dish pumpkin pie, to our delightful array of pumpkin specials, we have a bounty of harvest treats for you.

We are now pressing our own pumpkin from organic and/or local pumpkins.

Try our seasonal muffins, loaves, cheesecake and even pumpkin brownies!

We also recommend you reserve a spot on your table for our Harvest Bread, combining organic grains and freshly ground whole wheat flour from the bounty of Manitoba organic farmers.

Remember that these specials are quite popular in the days closest to Thanksgiving weekend, so we highly recommend you stop by or even phone us to order your special items ahead of time, then pick them up in time for your feast.

Thanks be to God for an abundant harvest. May your celebrations be graced with joy.

[April 2010]

Thank you! The eyes have it

The work of the Potato Coalition Of Manitoba, and strong public and corporate support through e-mails and phone calls to the Provincial Minister of Agriculture and Peak of the Market paid off on Friday, April 16th with a constructive meeting, and an agreement leaving all concerned in a win-win position.

Peak of the Market has agreed to the forging of an exemption to the most recent potato regulations. This allows small potato producers (5 acres or less) and small root crop producers (1 acre or less) to operate without permits, and no time restrictions on direct sales.

The Potato Coalition will change its focus from potatoes to supporting small agriculture in Manitoba. It will continue to work with Peak of The Market in an ongoing way to ensure small independent potato and root crop producers have a voice and their needs are met.

Tall Grass thanks the Coalition for their great efforts, Peak of the Market for their willingness to enter the dialogue and find a solution, the Manitoba Goverment for its leadership and especially our customers and staff who have gotten behind the organic potato farmers’ effort promptly and effectively.

This solution is a true testament to Manitoba’s communal spirit.

Thanks for your help,
Tabitha Langel, Paul Langel, Kathy Barkman and Lyle Barkman
Tall Grass Prairie Bread Company

[March 2010]

Easter Specials: Hot Cross Buns and more!

Easter is heralded by the traditional hot cross buns.These spicy, fruit laden and delicious buns are an ancient British tradition. We have these by the dozen or in any quantity, along with a feast of other Easter special baking. See our What We Make section for more details!.

[February 25, 2010]

First customers after re-opening

Our first customers arrived just before the 7 AM opening on Febraruy 25th, following months of extensive renovations to our Wolseley bakery. Corey Clement, Annie Janzen and Jake Harms (from left) started their day with fresh baking and big smiles. Read more...

[February 2010]

Welcome back - Tall Grass in Wolseley!

"Welcome Back!" is what we're saying to one another as our customers, friends and neighbours return through the new front door of Tall Grass Prairie Bread Company in Wolseley.

The home of our original organic dream, this small Wolseley community bakery had long outgrown its original space. The plans for renovation took many years, and we seriously considered every detail for you, our customers.

We opened at 7:00 AM Thursday, February 25th with fresh bread and cinnamon buns from our brand new rotary oven.

A hearty welcome back to Tall Grass from all the staff and co-owners Lyle and Kathy Barkman and Tabitha and Paul Langel (pictured above).

[WINNIPEG, February 2010]

Open House in Wolseley bakery February 20th

The renovations are coming along quite nicely and we are excited to invite you to our Open House!
Neighbours, customers & friends, come and join the Tall Grass Bakery Blessing & Open House Celebration!

Saturday, February 20, 2010 - 859 Westminster Avenue

  • 3:30 pm Blessing of the renovated building
  • 4 to 6 pm Open House

Enjoy cinnamon buns & beverages. Let’s celebrate!

[WINNIPEG, January, 2010]

Renos at 859

It was at 859 Westminster that the story of Tall Grass Prairie Bread Company began, established itself as a beloved quality, organic neighbourhood bakery and grew.

After nearly 20 years, an extensive expansion and addition to the bakery began in the fall of 2009. The past months have been an exciting, and hard working journey.

Led by Tom Monteyne, of Winnipeg's Syverson Monteyne Architecture Inc., the renovated structure features beams from the old Winnipeg Arena, ceilings of salvaged Manitoba scrub oak wood, and a mezzanine full of natural light as part of the customer area. The production and sales spaces are larger, but still cozy. And customers will find favourite and new bakery and deli items waiting.

So what is the exact date? That's being worked on.

In the meantime, check the website, and this web page for updates, or call the bakery line at (204) 783-5097 for a recorded message.

Before all that, however, following is a pictorial story of our renos at 859 Westminster. Enjoy.

Wolsely neighbours have been watching the new building emerge from the ground and grow as part of the community, even before it opens! And we are appreciative of the opportunity to distribute our fresh baking from another neighbourhood store, Humboldt's Legacy, throughout the renovations process. (See next news item, below).

Wolseley renovations photo album


[June 12, 2009] We gathered members of our community to officially announce our renovation plans and bless the project as we embarked on this major undertaking. We thanked the building for all it has provided and inspiration it has afforded us all. Tom Monteyne. our architect, showed an early concept model of the building and spoke of the thoughful process that led to the detailed plans. Tabitha Langel, one of the four co-owners of Tall Grass Bread Company, introduced speakers marking the beginning of the journey. We all enjoyed refreshments including everyone's favourite, cinnamon buns. Naturally!





[July, 2009] Demolition took place toward the end of June and within the first week of July the basement forms were in place and the concrete was being poured. The timbers arrived in the second half of July, allowing the structure to take form.


Timbers arrive, get notched and emerge into a new structure!



[August 2009] The upper storey of the new structure reveals itself as a bare grid, then snug with insulation and finally the outer surfaces.



[September / October 2009]
As work continues outside, we move our baking to The Forks, allowing interior work to commence.

Clearing the original production space in Wolseley. Sale of our fresh goods continues through Humboldt's Legacy, just down the street.



[November 2009] We are blessed with a very warm autumn. Great weather for outdoor work on the big beam.

WIth the beams in place, the brickwork can be completed.

Drilling for eco-friendly geothermal heating, installing windows and electrical services for the bakery.



[December 2009] We're nearly finished!
Here is how Tall Grass Bread Company at 859 Westminster in Wolseley
looked before the snow arrived in mid-December.

Watch this space for updates!

Photos by Kathy Barkman, Brian Hydesmith and Tom Monteyne.

[WINNIPEG, Nov 24, 2009]

During renovations you can still get Tall Grass bread at Humboldt's

Dear Tall Grass Customers,

After nearly 20 years of producing quality, organic baked goods for our neighbourhood, Tall Grass Prairie Bread Company has finally embraced a renovation of the original building. This icon of neighbourhood whole food has thrived and it has become difficult to fit production and customers into the building. The new space has been thoughtfully designed to blend old and new, while respecting what we stand for as an integral part of our community.

We are grateful for the generous and enthusiastic welcome we have received from our neighbours at Humboldt’s Legacy (just down the street at 887 Westminster in Wolseley) during this next step of the Tall Grass Prairie Bread Company renovation. The next few months of the project will unite the old and new buildings and transform them into a beautiful new space to serve you better in the future.

Freshly baked Tall Grass products are arriving daily for you at Humboldt's Tuesday through Saturday, 7 AM to 7 PM, where we will do our best to have the following products on hand. On Sundays and Mondays, visit us at The Forks for the full range of your Tall Grass favourites.




Cinnamon Buns

Whole Wheat


Cracked Wheat


White Multi Grain


Whole Wheat Multi Grain


Spelt Bread

Sunflower Seed Oil


Special orders can be placed and picked up at Tall Grass Prairie Bread Company at The Forks. Call us at (204) 957-5097. We thank you for your patience and understanding as we proceed with this exciting development.

We look forward to serving you in a fuller capacity when we open in the newly renovated building and thank Humboldt's for their community spirit and cooperation. We hope you take the opportunity to look around this unique little store!

updated 6/29/12

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