Boulangerie BONJOUR breads are made using centuries old European bread making traditions. BONJOUR specializes in ‘pain au levain’ (French for sourdough) which is made using wild yeast culture (levain). ‘Pain au levain’ has a unique appearance, flavour and aroma that is distinctive and irresistible. Like wild fruit, these breads offer a concentrated flavour and character. The levain must be carefully nurtured and cultivated- its very essence is life.
What is Artisan Bread? First, the person, think about the person who makes the bread. Artisan bakers are craftsmen who bake crafted loaves of bread. Bread baking is an art but also a science. The baker needs to understand the ingredients, the dough making processes and know how to provide the best environment for the dough to develop slowly and carefully.
There is only one way to acquire the skills needed to become an artisan baker, it is called <repetition>. Artisan baking is learned by repeating the same gestures (folding of the dough, mixing, baking etc. until they are mastered. For myself, it has been well over 20 years, with health and luck I will be at it for another 20 years. Hopefully I will be able to graduate by then.
A LITTLE HISTORY.
What we do is simple, reduce food mileage, encourage local farming, make food which gives life while respecting our planet and be honest with our customers.
We make our breads using the following principles; We use local Alberta wheat for its great taste and quality. Whole wheat and rye is milled on location. Our bread is baked fresh daily many made from levain culture with long and slow fermentation. No additives, no preservatives.
Time is the essence of artisan bread baking. The dough is allowed to ferment from several hours to one or two days in some instances. The bread is baked on the hearth of the oven (stone floor) to create crusty delicious loaves.
Gluten Free? No, ours is much tastier. We make it the traditional French artisan way.
We use Marquis, 100% organic heritage wheat grain to make our whole wheat flour.
Our organic wheat grain is from Heritage Harvest in Strathmore, Alberta. Our organic rye from Barhead, Alberta.
Our whole wheat flour and rye flour are milled right here at the bakery.
For our french dough products we use un-bleached, un-treated white flour from Medicine Hat, Alberta
MEDIA: WATCH SOME VIDEOS
Some video events at CTV Edmonton studios.
MAKING CIABATTA ON CTV
Some of the breads we make (Click the + and - buttons to see them)
Where to find us, our hours of operations.
BAKERS JOURNAL: BONJOUR BAKERY WINS BAKERY INNOVATION AWARD FOR 2015.
- Fourme D’ambert, l’Or des Domes is made from raw milk. It originates from the Auvergne region in France.
Under a somewhat dry crust hides a firm but creamy cheese whose aroma ever so lightly evokes the smell of cellars.
- Raclette du Haut-Livradois is a firm cheese made from the raw milk of Montbeliarde mountains cows. It features a bold flavour with a lactic and fruity aroma. The rind is naturally thin and smeared while its texture is lightly honeycombed and predisposed to melting.
Kenny and Yvan holding a wheel of Comté cheese from Fromagerie Marcel Petite. Comté cheese has centuries-old heritage of cheese making from remarkable land in the Jura Mountains.
For five generations, the Petite family refined their particular method of aging and caring for Comté. The method is simple, the results are singular.