Yvan Chartrand and his wife have been in the baking business for 20 years. They raised their children in Japan and then moved to Canada four years ago to set up Bonjour Bakery. Using centuries-old European techniques, Bonjour Bakery specializes in French artisan sourdough bread. Compared to other bakeries, Yvan's baking process takes up to three times longer, as the dough is allowed to ferment and rise for up to two days before being baked. This process - which takes artisan bakers years to master - combined with using wild yeast culture (levain), creates a bread with a unique appearance, flavour and aroma that is distinctive and irresistible. The bread is baked on the hearth of the oven (stone floor) to create crusty, delicious loaves. To compliment the masterful baking process, Bonjour uses the highest quality Albertan ingredients. The organic wheat grain is from Heritage Harvest in Strathmore, Alberta, while the organic rye comes from Barhead, Alberta. For Bonjour's French sourdough products, un-bleached, un-treated white flour from Medicine Hat, Alberta is used. Furthermore, whole wheat flour and rye flour are milled right at the bakery. All of this is done with the goal in mind to reduce food mileage, encourage local farming, and make food which gives life while respecting our planet and being honest with our customers.
Due to this unique fermentation process, all Bonjour Bakery items have a four day advance lead time. This allows Bonjour Bakery to craft each loaf especially for SPUD customers, with fresh loaves arriving at your doorstep the same day they are baked.