Pizzey Ingredients

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About

Company description

Glenn and Linda Pizzey weren’t starting from scratch when they founded what would become one of the largest providers of processed flaxseed in North America. The Pizzey family, after all, has called western Manitoba home for more than a century, making their living growing and processing crops—including flaxseed—over several generations.

The two of them have long believed in the nutritional power of flaxseed. Glenn grew it on the farm and soaked up all he could at industry meetings, even when many thought it was a dead-end crop.

Then, they struck gold when Linda started baking flax bread in the family kitchen under the name Country Ovens. She sold flax loaves by the hundreds every Saturday at the St. Norbert farmers’ market—so they had to free up more kitchen space back at the family farm to keep up with demand.

They converted extra space in the farmhouse into a small commercial bakery. 150,000 loaves of bread later, the operation was eventually moved to a renovated building on the farm.

Their success led them to a new business venture in 1993, when they retired Country Ovens and started Pizzey’s Milling and Baking Company, shifting from just bread baking to also supplying processed flax to manufacturers. Three decades and millions of pounds of flaxseed later, they haven’t looked back.

Today, they operate a 40,000 sq. ft. facility, and their on-site, fully equipped laboratory is an innovation hub where they study the ins-and-outs of flax science.

And through it all, they’re still the same family. Still on the farm just south of Angusville, MB. Still believing as strongly in the power of flaxseed as they did on day one.

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