The Start of a Family Legacy
In 1985, in the heart of Heidelberg, Ontario, Gerard and Maryann Stemmler opened the doors to a small butcher shop, Stemmler Meats, with a simple belief: do things the right way. After years in the industry, Gerard felt there had to be a better approach to food, one rooted in craftsmanship, integrity, and genuine respect for customers. Together, they built a business grounded in those values, putting quality first and letting that principle guide every decision.
What began as a modest local shop would grow into a multi-generational family business. But in those early days, it was about fresh meats, careful preparation, and serving their community well. Gerard, an old-fashioned butcher at heart, filled the cases with classic offerings: handcrafted sausages, house-made bacon, deli meats, and thoughtfully sourced local products from fellow artisans. From the start, it was about bringing high-quality, carefully prepared food to the people around them.
A Legacy Carried Forward
The early years were not easy. Gerard and Maryann ran the shop while raising three young sons. Days were long, weekends were spent at farmers’ markets, and rest was rare. Managing suppliers, overseeing production, and keeping the business afloat required grit and resilience. Those challenges shaped the culture of dedication and care that still defines the company today.
Now, that legacy is carried forward by their sons, Kevin, Shawn, and Terry. Kevin oversees business operations, product development, and regulatory affairs, ensuring every product meets exacting standards. Shawn manages the federal production floor, keeping operations efficient and consistent. And Terry focuses on the original store while handling key behind-the-scenes responsibilities. Maryann still stops by from time to time, staying connected to the everyday rhythm of the place she helped build, but she is enjoying some hard-earned rest.
Together, with a skilled and passionate team, they continue a family tradition rooted in pride, quality, and a genuine love of good food. What sets Stemmler apart in an industry dominated by high-volume manufacturing is simple: this is a labour of love. Margins are slim. The work is hands-on. The craft is traditional. They aren’t in it to get rich, they’re in it to serve families who value real food made with care. Every cut, every batch, every link of sausage reflects time, skill, and respect for the craft.
Honouring Tradition, Every Step of the Way
Today, production takes place in a 12,000-square-foot facility in Waterloo, where old-world techniques remain central to the process. While modern technology plays its role, natural methods lead whenever they deliver the best results. Ingredients are carefully sourced, animal welfare standards are taken seriously, and waste is minimized wherever possible.
For OEB, Stemmler produces a range of thoughtfully crafted meats, including chicken blueberry bangers, maple pork bangers, double-smoked bacon, peameal bacon, rosemary ham, Montreal smoked meat, and chorizo red wine sausage. Each product reflects the same commitment to quality that defined the original butcher shop in 1985. The hardest part of the work? Maintaining uncompromising standards in an industry where cutting corners is often the norm. The most rewarding part? Knowing their food brings families together.
There is something deeply meaningful about imagining people sharing conversation and laughter over a meal that includes something you crafted by hand.
What "Home Grown" Really Means
To the Stemmler family, home-grown is more than a label. It’s about connection. It’s about producing food with care and skill, rooted in community, and shared at tables where memories are made. It reflects the same values they began with: quality, integrity, and love for the craft.
Sustainability and responsibility are woven into their daily decisions. Thoughtful sourcing, respect for animal welfare, and reliance on traditional methods help ensure their food is made not only with flavour in mind, but with conscience as well.
That mindset is part of why their partnership with OEB feels so natural.
A Partnership Built on Shared Values
The relationship with OEB began with a need: create exceptional bangers, namely those delicious chicken blueberry and maple pork ones. What began as a single collaboration quickly grew into a trusted partnership built on shared values: quality, creativity, and care.
OEB’s focus on community, flavour, and an incredible guest experience aligns seamlessly with the Stemmler philosophy. Together, they celebrate craftsmanship and elevate simple ingredients into something memorable.
Seeing their products on OEB’s menu is a constant source of pride. It’s a reminder that the early mornings, long days, and careful preparation reach real people sitting at real tables, just like theirs. It transforms hard work into connection.
Moments That Tell a Story
Over the decades, there have been unforgettable milestones. Gerard once secured their first location with nothing more than a handshake agreement. No contract. Just trust. They’ve served food at major events like the Molson Indy Toronto. They’ve welcomed notable guests, including George Wendt, best known as Norm on Cheers, who sought them out personally. They’ve even hosted the Governor General and had the Stanley Cup stop by.
They’ve earned over 30 Provincial Product Awards, and some fans have gone so far as to sneak their products across the US border, just to enjoy a taste of home—a testament to just how loyal their customers are.
But the most meaningful moments are quieter. The familiar hum of the production floor, the aroma of smoked bacon, the steady rhythm of knives against cutting boards, and the knowledge that what they’re making truly matters to people.
Looking Ahead
What excites the Stemmlers most about the future is creativity. Exploring new flavours. Experimenting with bold ideas. Collaborating with OEB to bring something unexpected and delicious to the table.On the hardest days, it’s that passion (for food, for flavour, for craft) that keeps them going. Knowing their effort is appreciated by partners like OEB and by families across Canada makes every challenge worthwhile.
More than four decades after opening the small butcher shop in Heidelberg, the guiding principle remains unchanged: do things the right way, and let the rest follow.
