Bonjour Bakery
World Class Breads & Cheese
9913 - 82 Ave, Edmonton
Bonjour Bakery
World Class Breads & Cheese
9913 - 82 Ave, Edmonton
100% Canadian, 100% Albertan, 100% Edmontonian.
Purple Wheat Bread.
The colour comes from pigments known as anthocyanins, which are antioxidants also found in fruits and vegetables like beets and Saskatoon berries. The source of the purple colour traces back to tetraploid wheat that has grown in the highlands of Ethiopia for thousands of years.
I received a handful of grains 8 years ago, planted them in a flowerpot and harvested them in fall. Then, with those grains I seeded them in my garden for two years. We finally had enough to seed for plot of organic plot of landfor propagation in Morinville, Alberta.
The purple wheat is grown organically and milled in-store for the freshest possible quality and taste.
Pain Paysanne
Milled fresh instore on our stone mill using Park Heritage organic grains, this is what every sourdough bread should be. Only three ingredients are used for its fabrication, organic flour, salt and water, that's it. With a long multi days fermentation this is the way Pain au Levain (sourdough breads) have been made in Europe for centuries.
Baked in our stone lined German oven, this loaf is crusty with a delicious firm crumb.
The grains are grown organically In Morinville, Alberta.
Baguettes
Crisp on the outside, has the right balance between chewy and soft on the inside and full of complex flavor and aroma from long fermentation.
Our baguettes and parisiens are the perfect bread with good cheese or to accompany your daily meals.
White Pain Au Levain.
White Pain Au Levain.
Pain au levain simply means 'bread made with levain (sourdough)' in French. So, it is the simple, yet complex bread that should be on everyone's table.
Long traditional fermentation is key here.
Our levain (sourdough chef) is over 45 years old. U of A scientists have studied it.
This is the perfect loaf for your morning breakfast, lunchtime sandwiches or to enjoy some tasty cheese with.
Rye Breads
White Pain Au Levain.
Traditional
We make two types of rye. Our Country Rye sourdough bread is a beautiful mix of rye and wheat flour, its big brother, the Seeded Rye has seven grains added for great taste and added nutrition.
For our hard-core rye bread customers, we make a 100% organic rye loaf, one word of advice, don't drop it on your foot, you'll break a toe.
Traditional
White Pain Au Levain.
Traditional
Traditional breads, pure levain loaves made from a mix of whole wheat flour, rye flour and white flour.
Pumpkin/Sunflower
Other loaves...
Many more loaves to be found instore, Olives/sundried tomatoes, Foccacia, Harvest grains, Seliansky and many more.
What We Do
Our philosophy
What we do is simple, encourage local farming, make food which gives life while respecting our planet and be honest with our customers.
Our flour
We use local Alberta wheat for its great taste and quality. Whole wheat and rye are milled on location. Our bread is baked fresh daily many made from levain culture with long and slow fermentation. No additives, no preservatives.
Slow, real slow
Slow, real slow
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.
Innovation
Slow, real slow
Bonjour Bakery wins Business Innovation Award.
(Click on image to follow link)
See for yourself
Come in and smell, taste and bring back some freshly baked bread.
Gourmet Cheese
We carry over seventy-five kinds of cheeses, many made from goat, sheep, or cow's milk to accompany our breads. Some cheeses are made from pasteurized milk and some from raw milk.
