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.
Whole grain flours are milled on site in a stone mill imported from France. Locally-grown organic grains are supplied by Alberta farmers committed to preserving the earth. Breads made with freshly milled flour are filled with all the vitality possible and above rich, earthy flavour that is deeply satisfying.
Making Ciabatta on CTV
Making Pizza on CTV
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GLUTEN intolerance
Is it only the wheat? Maybe not.
What or maybe who’s to blame then!
Telus My Edmonton