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
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.