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 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 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 one to several days in some instances. The bread is baked on the hearth of the oven (stone floor) to create crusty delicious loaves.
Come in and smell, taste and bring back some freshly baked bread.
We carry over 75 kinds of cheeses, many made from goat, sheep or cow's milk to accompany our breads. Some cheese are made from pasteurised and some from un-pasteurised milk.
Our Osttirooler Stone Mill. We mill heritage Alberta grains to produce our whole wheat, rye and speciality white flour.
Simply for taste, there is nothing that compares to freshly milled flour when baking bread.
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. My son Kenny has literally been raised in the bakery. Since the age of 12 when he has been involved. He joined the business full time 5 years ago and is now the Head Baker.
Making ciabatta on CTV.
We love our customers, so feel free to visit during normal business hours. Follow us on Twitter by clicking the icon below.
8608 99 St NW, Edmonton, AB T6E 3T8
--- PLEASE SEE SUMMER HOLIDAYS BELOW ---
Tuesday - Friday:
8am - 5:30pm
7am - 4pm
Sunday - Monday:
We will be closed from July 23rd until August 8th. Se you back on August 9th.