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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 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
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
See for yourself
See for yourself
Come in and smell, taste and bring back some freshly baked bread.
Gourmet Cheese
See for yourself
See for yourself
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 pasteurized milk and some from raw milk.
