Our Story

Stone Ground Bakery, Inc. was established in 1979 by Hans Schmerse. His small European-style bakery began with a focus on the fundamentals; family recipes that had been passed down for generations and time-tested old-world baking techniques, all driven by his lifelong passion for baking bread and sharing it with friends and family.

Master bakers Derrick Schmerse and Tammy Hines continued the tradition that Hans established so many years ago. Their contemporary baking style reflected an ideal combination of many of the same original family recipes, using old- and new-world techniques they learned from renowned bakers across the globe.

They continued to combine tradition with innovation in 2010, when the bakery invested in new, state-of-the-art baking equipment, allowing for higher volume, a more consistent product, and quality retention without increasing prices.

Today, Stone Ground Bakery continues to deliver its artisan and sliced bread throughout the Wasatch Front and across multiple states through food distribution companies. The company is now owned by Tilia Holdings and, together with Wheat Montana, represents the Best of the West™.