Bon Ton Bakery Edmonton

Our bakery team represents at least 10 different countries across the world. You might think that’s strange for a local bakery. We don’t think it’s strange. We think it’s one of our best features. We love our people. They are dedicated (putting up with sometimes ridiculous baking hours), patient (you’ve got to be patient to wait for things to rise), creative and just as obsessed about baking as we are. Just like baking, it takes the right ingredients, and the right environment to create that perfect creation. Our people are no exception. Each brings their unique traits, abilities and experience to make Bon Ton who we are. Many of our team members have stayed with us for over 5, 10, 20 and more years. Like we said, dedicated and just a little crazy. Bon Ton’s 40 hour fermentation sourdough loaves are made in the time-honoured tradition of using natural bacteria to create wild yeast which enhances the flavour and texture of long fermentation bread. Sourdough not only tastes delicious, it is also nutritious. Fermented sourdough bread begins with a natural starter which consists of flour and water mixed together and left to ferment. Yeast from the air reacts with the flour, feeds on the starches and multiplies slowly, producing gut-healthy lactobacillus bacteria. This process pre-digests carbohydrates in the grains which results in the natural rising of the bread.