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Bonjour Bakery

World Class Breads & Cheese

9913 - 82 Ave, Edmonton

Click HERE to order online!

780-433-5924

Bonjour Bakery

World Class Breads & Cheese

9913 - 82 Ave, Edmonton

Click HERE to order online!

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.

Welcome to our new home!

Our new home is located four blocks south from we were at;

-- -- 9913- 82 Ave. - - -

beside the CIBC bank on the corner of 99 Street and Whyte Avenue.

Organic Bran, butter and molasses.

No oil, only butter. Made with our in house milled organic wheat bran.

Contact Us

Call us!

9913 Whyte Avenue NW, Edmonton, Alberta T6E 1Z1, Canada

Voice: (780) 433-5924 Email: bonjourbakery@outlook.com

--- BUSINESS HOURS ---

Mon	Closed
Tue	08:00 a.m. – 04:00 p.m.
Wed	08:00 a.m. – 04:00 p.m.
Thu	08:00 a.m. – 04:00 p.m.
Fri	08:00 a.m. – 04:00 p.m.
Sat	08:00 a.m. – 04:00 p.m.
Sun	Closed

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 change on a weekly basis. If there are cheeses that you don't see please ask.

Find us!

We are located on Whyte Avenue

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

Bonjour Bakery

9913 Whyte Avenue NW, Edmonton, Alberta T6E 1Z1, Canada

Voice : (780) 433-5924

Also try these local places.

Need delicious takeout!

INCREDIBLE WINES TO YOUR DOORSTEP
Buy wine online from Edmonton to anywhere in Alberta

Great food deserves to be enjoyed by everyone.

Under the High Wheel serves old world comfort food in a warm and welcoming atmosphere.

We love coffee, we are passionate about people and we use coffee as a catalyst to create community.

Introducing our new Pain Paysanne

Plain and simple, flour, water and sea salt, this is what all traditional sourdough breads should be.

1/2

What We Do

Our philosophy

Slow, real slow

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

Slow, real slow

Our philosophy

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

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

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

See for yourself

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.

Some Of Our Breads

Pain Parisien

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.

Click here for the milling video.

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 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.

Download the Bonjour Bakery app for easy ordering.

Use the Bonjour Bakery app for easy ordering.

Online Order / Baking Schedule.

Click the following link for our baking schedule or to order online: https://form.jotform.com/210417492536253 or click below to get our app!

Click here to get the app!

Bonjour Bakery

Bonjour Bakery

Welcome

Welcome to our new home!

Our new home.

Photo Gallery

Organic Bran, butter and molasses.

Contact Us

Drop us a line !

Call us!

--- BUSINESS HOURS ---

What better than cheese with great bread.

Find us!

We are located on Whyte Avenue

Bonjour Bakery

Also try these local places.

Need delicious takeout!

Introducing our new Pain Paysanne

What We Do

Our philosophy

Slow, real slow

Our philosophy

Our flour

Slow, real slow

Our philosophy

Slow, real slow

Slow, real slow

Slow, real slow

Innovation

See for yourself

Slow, real slow

See for yourself

See for yourself

See for yourself

Gourmet Cheese

See for yourself

See for yourself

Some Of Our Breads

How We Do It

Our Flour Mill

Why?

See the milling

Artisan Bread

Artisan Baker

Making bread.

Use the Bonjour Bakery app for easy ordering.

Online Order / Baking Schedule.