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Dear customers,

Covid 19

As a primary food producer, we feel that it is our duty to remain open during the Covid19 pandemic, we have installed a hand wash station and guided posts to facilitate social distancing. Thank you very much for sharing this info with your friends.

Contact Us

Drop us a line!

Social Distancing!

Due to the Covid 19 pandemic we kindly request that at any one time, no more than 4 customers enter the store.

Call us or Text us!

Voice: (780) 433-5924 Text messages only: (587) 879-8043 Email: boulangeriebonjour@gmail.com

--- NEW HOURS ---

Mon.

Closed

Tue.

09:00 a.m. – 04:00 p.m.

Wed.

09:00 a.m. – 04:00 p.m.

Thu.

09:00 a.m. – 04:00 p.m.

Fri.

09:00 a.m. – 04:00 p.m.

Sat.

08:00 a.m. – 04:00 p.m.

Sun.

Closed

- - - - DRIVE IN, PICK UP WINDOW!- - - -

Advance Ordering !

You can place an advanced order and pick it up without entering the store.  Use the information found on the PDF below.

Download PDF

What better than cheese with great bread.

LIST OF CHEESES

This is a partial list of cheese that we have in stock. The list and prices changes on a weekly basis. If there are cheeses that you don't see please ask. 

Find us!

Better yet, see us in person!

We love our customers, please feel free to visit during business hours. Follow us on Twitter by clicking the icon below.

Bonjour Bakery

8608 99 St NW, Edmonton, AB T6E 3T8

Voice : (780) 433-5924 Text: (587) 879-8043

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Welcome

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

Our philosophy

Slow, real slow

Our philosophy

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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.

Our flour

Slow, real slow

Our philosophy

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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.

Slow, real slow

Slow, real slow

Slow, real slow

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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

See for yourself

Slow, real slow

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Bonjour Bakery wins Business Innovation Award.

(Click on image to follow link)

See for yourself

See for yourself

See for yourself

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Come in and smell, taste and bring back some freshly baked bread.

Gourmet Cheese

See for yourself

See for yourself

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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. 

How We Do It

Our Flour Mill

Our Osttirooler Stone Mill. We mill heritage Alberta grains to produce our whole wheat, rye and speciality white flour.

Why?

Simply for taste, there is nothing that compares to freshly milled flour when baking bread.

See the milling

Edmonton Journal's Liane Faulder (Twitter @eatmywordsblog) wrote a great article which includes a nice video, click here to read the article.

Artisan 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.


Artisan Baker

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 he has been involved. He joined the business full time 5 years ago and is now the Head Baker. 

Making bread.

Making ciabatta on CTV.