Tree Stone breads are made using centuries old European bread making traditions. Tree Stone specializes in 'pain au levain' (French 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.

Whole grain flours are milled on site in a stone mill imported from France. Locally-grown organic grains are supplied by Alberta farmers committed to preserving the earth. Breads made with freshly milled flour are filled with all the vitality possible and above rich, earthy flavour that is deeply satisfying.

NEWS.

With January 1st. behind us already, we are already hard at work. Bagel making equipment will make its way in the bakery in the coming week.  Now the big question, what type of bagel should I make? I will tell you already some of its features, the taste will be a cross from a New York and Montreal bagel. But what about its texture, its chewyness... Here is your chance to help me by letting me know what kind of bagel you want, please click on my blog for more information.