Welcome to Boulangerie Bonjour!

Bienvenue a la page web de Boulangerie Bonjour. We are a traditional European family bakery located in Edmonton, Alberta.

INTRO: OUR PHILOSOPHY

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.

ARTISAN BAKERY

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

BREAD GALLERY

Some of the breads we make (Click the + and - buttons to see them)

CONTACT US

Where to find us, our hours of operations.

BAKERS JOURNAL: BONJOUR BAKERY WINS BAKERY INNOVATION AWARD FOR 2015.

MAKING PIZZA ON CTV

1 S T .

Bonjour Bakery just won the 2014 Canadian Bakery Innovation Award from Bakers Journal. We’re really proud of it. More…

CHEESE

To help complement our breads, we are proud to bring you some of the best cheese in Canada. You will find below just a small samples of the cheese we carry.

Boulangerie Bonjour Bakery

8608 - 99 St. NW

Edmonton, AB T6E 3T8

Phone: 780-433-5924

For those who may wonder, we were previously known as Tree Stone Bakery.

Sun	Tues	Wed	Thurs	Fri	Sat	Mon
Closed	8 to 5:30	8 to 5:30	8 to 5:30	8 to 5:30	7 to 4:00	Closed

WE CARRY CHEESE FROM:

Terroir Cheese, B.C., Canada.

Fromagerie Domaine Feodale, Quebec, Canada.

and fine European cheeses.

Guillaume Tell: Artisan cheese, made from pasteurised milk, it is macerated (steeped) and ripened in apple ice cider from Rougemont, Quebec. The cider confers a beautiful golden color, with tender taste of apples and cream.

Cendré des prés: Unique artisan cheese, made from pasteurised milk. Soft with mould rinds, maple ash gives it an exceptional farm butter taste. Won the golden medal at the “81st British Empire Cheese Competition" of Toronto.

Le Noble: Artisan cheese, made from pasteurised milk. Soft with mould rinds. With its freshly picked mushroom smell, this cheese has a wonderful discrete buttery and creamy taste.

La Récompense: (The Reward) Made from pasteurised milk, the cheese is macerated and ripened with stout beer. It has a unique chocolate brown crust. From the first bite, an explosion of vanilla followed by an espresso taste fills your taste buds. You are then left with a light final taste of dark chocolate.

Mont Ida is a soft, rich, seasonal cheese made from pastuerized milk from our own Montbéliarde cross cows which are pastured in season. Mont Ida has a relatively strong flavour with an earthy smell and delicate notes of mushroom on the palate.

Made with unpasteurized milk, French Gruyére or Comté cheese is an artisanal, pressed cooked cheese with a natural brushed rind. French Gruyére is characterized by its surprisingly rich concentrated flavour with brown-butter and roasted nut aromas and a sweet finish.

- 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.