We will be OPEN Tuesday, December 24th, from 7am till 2pm.
We will be close for Christmas holidays between December 25th and January 7th. See you back on Wednesday, January 8th.
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.
Plain and simple, flour, water and sea salt, this is what all traditional sourdough breads should be.
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.
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.
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.
Come in and smell, taste and bring back some freshly baked bread.
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.
Our Osttirooler Stone Mill. We mill heritage Alberta grains to produce our whole wheat, rye and speciality white flour.
Simply for taste, there is nothing that compares to freshly milled flour when baking 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.
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 ciabatta on CTV.
We love our customers, please feel free to visit during business hours. Follow us on Twitter by clicking the icon below.
8608 99 St NW, Edmonton, AB T6E 3T8
08:00 a.m. – 04:00 p.m.
Please read Letter from Yvan and Ritsuko below;
Dear customers, friends.
A little memo to let you know what is happening at Bonjour Bakery. After having been small business owners for the last 25 years, me and my wife Ritsuko are starting to feel the weight of our 50 to 60 hours work week schedule. The ole saying, "what use to bend and pull now breaks and snaps" is becoming accurate for us. We are passionate and love what we do but must start to look realistically at setting up a work schedule that will permit us to keep going for another 10 years we hope.
As you may know, all of our doughs literally take 2 to 3 days of slow fermentation before baking, this is what gives bread a great taste, it would be easy for us to change our production techniques to a more industrial way and shorten our work week but the results would not be "our bread", I don't think we would be proud of bread like that.
We have changed our opening hours to Wednesday, Thursday and Friday 8am to 4pm and Saturday 7am to 4pm. I know that this may cause some inconvenience to some of you, and apologizes in advance for it. We hope to be able and continue to provide you with the best bread we can make.
Best regards and thank you for your continued business,
Yvan and Ritsuko Chartrand