Saunders Bakery has been a Rockwood landmark for over 100 years but this week the business closed its doors for good.
On Friday, owners Brenda Pettit and Paul Holman handed over their last orders to customers eager to get a final taste of their favourites from the bakery.
“There has been some tears already,” said Holman. “It’s an awfully sad moment.”
For over 100 years Saunders Bakery has stood in the same location on Main Street in Rockwood. Even before that, the building housed Grieve's Bakery.
“I’m not sure when it started but I have a picture of it in 1893,” said Holman of Grieve's Bakery.
Pete and Nellie Saunders purchased it in 1914 and eventually turned it over to two of their children, Bernice and Herb. That is who Paul and Brenda purchased it from in 1994.
“We worked for them for years,” said Holman. “They tried to sell and it got to the point where they were going to close before we came to an agreement,” said Holman.
In total, Holman has worked at the bakery for 46 years. Although most customers marvel at the smell of fresh baked goods when they walk in the door, he said he barely notices it anymore.
“When we first take the bread out of the oven and put it on this rack and with a little bit of airflow I can smell it,” said Holman.
A lot has changed in the bakery business over the years. Holman said when he goes to baking conferences in recent years, most of the vendors are pushing automation and pre-baked goods.
“A lot of places bring things in frozen and they heat them up and put them out for sale. There’s not a whole lot of baking skill anymore,” he said.
Many people know about Rockwood because of the bakery, which specialized in jelly donuts and double-height bread.
“When people ask me where I am from I say ‘Rockwood’ but they don’t often know where that is,” said Holman. “When I say it’s 15 minutes east of Guelph they say ‘is that where that little bakery is?’”
Margie Longstaff of Guelph was among the first in line to pick up her final order on Friday.
“I have been coming here for 50 years , at least,” said Longstaff. “I used to come with my mom and ever since me and my four brothers have been customers.”
She left with an armful of bread and donuts.
Pettit said it was just time to walk away from the business after working in the shop for 35 years. She handed over many of the last 90 or so preorders that were picked up by loyal customers on Friday.
She said she is thankful for the customers and staff who have supported it along the way.
Holman agreed.
“We couldn’t have done this without the wonderful staff we have had over the years,” he said.
Holman said it was important to highlight the contributions of longtime employee Roy Nightingale.
“He started here when he was about 16 and I think he retired when he was 62. He’s had a lot to do with the bakery,” said Holman.
The building has already been sold but will not continue as a bakery. Holman said they tried sell it as a business.
“We came close a couple of times but they fell through at the end. When COVID came we thought not to many people are buying businesses right now so we thought we will take the business out of the equation and sell it outright,” said Holman.
