Tree Stone Bakery’s Breads

Levain: Our levain is basically wild yeast (sourdough) that we cultivate ourselves, we use Alberta organic flour and water only to propagate it.

White Bread Levain: Made with Alberta white flour it contains levain, sea salt, malted barley flour and water only.

Potato Bread Levain: Made with Alberta flour, fresh potatoes, levain, sea salt, and water, malted barley flour.

 

Whole Grain Levain: Freshly milled (in house) certified organic wheat, levain, organic white flour, sea salt (all ingredients 100% organic).

  

Country Rye Levain: Alberta white flour, freshly milled from certified organic grain rye flour, levain, sea alt, malted barley flour.

 

Rye, Raisin and Walnut Levain: Alberta white flour, freshly milled (in house) from certified organic grain rye flour, walnuts, raisins, levain, sea alt, malted barley flour.

 

Light Country Levain: Alberta white flour, freshly milled (in house) from certified organic grain rye flour, levain, sea alt, malted barley flour.

 

Traditional Levain: Alberta white flour, freshly milled (in house) from certified organic grain rye flour, freshly milled from certified organic whole wheat grain flour, levain, sea alt, malted barley flour.

 

Maslin Levain: Freshly milled (in house) certified organic rye and whole wheat flour, levain, white flour, sea salt, malted barley flour.

Sunny Day Levain (multigrain): Alberta organic white flour, freshly milled (in house) Alberta organic rye, organic whole wheat, organic oats and  organic buckwheat, sea salt, levain.

Seeded Rye: This special sourdough bread contains a mix of 7 grains for people who appreciate very highly nutritive breads.

Landbrot: This bread is a true German rye made 95% from organic rye flour.

French Baguette: Alberta white flour, sea salt, yeast.

Rustic Baguette:  Alberta  white flour, sea salt, yeast

Rustic Bread: Alberta white flour, sea salt, yeast.

Pizza Dough: Alberta white flour, Alberta organic rye and whole wheat, sea salt, yeast.

Brioche: Alberta white flour, 100% pure butter, fresh local Alberta eggs, sugar, sea salt.

 

Bagels:  Our bagels made the traditional way, cold fermented for 36 hours they are boiled in water and slowly baked.

Croissant: We make our pastries using %100 butter only. We offer 8 to 12 kinds daily, but be early as they sell quickly.