ABOUT US
OUR STORY
BAKING BREAD IN SASKATOON SINCE 1932.
The Christie brothers first opened the doors to the bakery on 33rd street in 1932, three years before the Bessborough Hotel opened downtown Saskatoon.
In 1966, Ennio and Janet Muzzolini purchased Christies from the brothers and started a family tradition of baking bread that has spanned six decades and two generations.
AUTHENTIC TRADITION, MODERN CRAFT.
OUR APPROACH
Inspired by European styles of baking and techniques picked up from travel, siblings Blair and Tracey Muzzolini established a more traditional approach to Christies: offering Saskatoon sourdough breads, Italian pastries, and wood-fired Neapolitan pizza.
At Christies, tradition isn’t something stuck in time. Every day as a bakery, we continue to pursue ways to improve our approach and introduce new ideas to traditional craft. The balance between old and new is a constant source of inspiration for us - and we are continually learning how to bake goods that honour the past and meet the needs of the present.
TRACEY MUZZOLINI
Tracey Muzzolini was born into the baking business in Saskatoon, Saskatchewan. Like every member of her family, as soon as she was old enough to walk she’d be covered in the flour dust from her parents’ bakery.
Tracey Muzzolini was born into the baking business in Saskatoon, Saskatchewan. Like every member of her family, as soon as she was old enough to walk she’d be covered in the flour dust from her parents’ bakery.
After traveling the world and spending time in Australia, Tracey had the opportunity to work with Chef Susur Lee in Toronto. This experience renewed and elevated her perspective on the magic of food. She then went on to study under world-class bakers at the Bread Bakers Guild of America. In 2007, Tracey competed in the category of “Baguette and Specialty Bread” with Team Canada for The Coupe Du Monde de la Boulangerie.
In the early 2000's, Tracey opted to bring her knowledge and experience back to her family bakery in Saskatoon. Together with her brother Blair, Tracey took over her family bakery from her parents, and she is proud to be one of the first bakeries in Saskatoon to offer artisan sourdough breads. They soon expanded the business to open a second location, ‘Il Secondo’, serving Saskatoon's first wood-fired Napoletana style pizza. Blending traditional methods with new techniques and integrating technology into her process, Tracey offers high-quality European baking, Napoletana-style pizza, and beautifully crafted pastries to the prairies of Saskatoon.
Tracey is a member and educator with the Bread Bakers Guild and is constantly looking for a way to continue her own education and expand her knowledge of baking. She is passionate about traditional baking methods and truly believes in passing this knowledge on in order to keep the baking profession alive.
NEWS & PROMOS
The latest from the Christies Bakery family.
Our feature, Pizza Zucca (w/ roasted squash and turkey sausage) is now available at Il Secondo on Broadway.
ONLY AVAILABLE IN-STORE
Our German Rye Bread is our featured product for the month of November. Available Fridays only!