Open daily, 7am to 3pm
Sourdough, laminated pastry and good coffee, baked on Whyte Avenue every morning. Come early for the morning buns.
Every loaf ferments for two days before it goes in the oven. It's slower, and it's why the crust crackles and the crumb stays soft for days.
Everything else is simple: local flour, real butter, and coffee roasted twenty minutes away.
What regulars say (sample reviews)
The morning bun is the reason I leave the house on Saturdays.Priya, Google review
Best sourdough in the city, and they remember your order.Mark, Google review
Quiet enough to work in, good enough coffee to stay.Jess, Google review
Street parking on 104 Street. Bike racks out front.
Order loaves by 6pm the day before and we'll hold them at the counter until noon.