The secret behind Tall Grass Prairie’s renowned cinnamon buns

WINNIPEG — When three Manitobans and two Americans opened a small shop in Wolseley in 1990, they never expected it to become a Winnipeg success story.

Owner Tabitha Langel still remembers baking 30 loaves of bread on Tall Grass Prairie’s opening day.

“The secret I think goes back to the farm and the grain,” Langel said. “They are made from fresh ground organic flour which is the original prairie wheat, it’s nutty and it’s tasty.”

WATCH: Global’s Morning News helps make homemade cinnamon buns

Langel said the high end cinnamon, local Manitoba butter, organic eggs and love from the baking staff add a special touch to the buns as well.

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“It’s not just the flavour Winnipeggers are choosing to support, it’s the connection to the land because here they get the meet the farmer,” Langel said. “The farmer brings the flax and wheat here.”

PHOTO GALLERY: Behind the scenes at Tall Grass Prairie in Wolseley


 The bakery has become a locally-grown whole and organic food favourite in the last 25 years.

In 2002, they were invited by one of the city’s top tourist destinations to open a second location at The Forks Market. The second kitchen opened to the public in 2006.

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Now the bakers make hundreds of cinnamon buns, croissants and hand-shaped loaves of bread daily.

Many Winnipeggers continue to rely on Tall Grass for delicious holiday gifts on every occasion.



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