Styria Bakery II offers more than just bread - it offers a taste of the Alps. Once the owners Klaus and Dieter Campbell moved from their hometown of Graz, Austria, to the United States, they missed something they used to take for granted: artisanal bread. Their hunger for high-quality baked goods turned into a passion and family business, as the two brothers proceeded to become professional bakers in 1998. After a few years of supplying hotels, restaurants, and ski resorts around Salt Lake City with their culinary creations, they opened Styria Bakery II in 2006. Passionate about quality, they continue to offer baked delights made from healthy ingredients to promote the flavors from the Alps. Among bakery specialties are focaccia, cranberry-walnut bread, white Tuscan sourdough loaves, German-style rye bread, pretzels, and apple strudels.