The bread was originally made by one of the monks, Brother Sylvester, for the monastic community and its guests.
Over time, demand for loaves from outsiders gradually led to the development of the current commercial operation.
Several varieties of bread are baked, including white, whole wheat, rye, and raisin, along with a number of other products such as gourmet coffee, jams and fruitcakes.
The abbey is open to serious individual guests and small groups who wish to make a retreat and avail themselves of the counseling of the monks.
In 1974, the Dutch priest and writer Henri Nouwen was allowed to live with the community of monks as a temporary member for seven months.