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.

The all new renovated retail area is now finished. We now have a complete open style bakery. See where the dough is mixed, where the loaves are made, smell and see the breads coming out of our European oven. Clean and safe, nutritious and delicious breads. The new retail area is now called Boulangerie Bonjour and the new Cafe/Bistro the Tree Stone Cafe (opening soon) .

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