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.

Making Ciabatta  on CTV

Making Pizza on CTV

Telus My Edmonton


GLUTEN intolerance,
s it only the wheat? Maybe Not.

What or maybe who’s to blame then!

Click here to read more.

We will be closed from Sunday, July 27 until Tuesday August 12 for our staff summer vacation and to allow us to perform annual equipment maintenance.


We Look forward to seeing you back on August 13th.

Sorry for any inconvenience that this may cause you.


Thank you, Yvan and Ritsuko

2014 Summer Holidays