Baking from scratch – since ’56

One of the best parts about the creativity at the bakery is the ability to play with ingredients and flavours. Chef Graham's new soups and sandwiches are another way we're highlighting the creativity of our team. In his own words, "A panini is a great way to showcase a country sourdough. It takes these gorgeous breads and helps our customers imagine them as so much more than a loaf on a shelf. And that first bite of crunch with the string of cheese, the way that feels and tastes is so good! I love that part! The beauty is that the sandwiches will change, they can't stay static. It's like a schoolyard here. It's playful and the sky is the limit. I'm always looking for new ingredients that change with the season and availability. It's inspiring to have these features be completely open to whatever I want to do."

Want the pro-tips at getting the best bang for your bread buck? Follow these steps: 1. The first thing you should know is that when you order online, you automatically receive 5% of your order back in loyalty points that can be put towards a future purchase. 2. When you buy in bulk (5 or more bread) you get a 10-20% discount! 3. It doesn’t have to be just bread. Mix and match your favourite bagels and buns and they count too! (1/2doz bagels/buns equals 1 loaf when calculating the discount). 4. Our bread products freeze very well. This deal is available for pre-order only, every week, on all our breads. Even our sourdough! (Sourdough orders require 2 days notice due to the long fermentation time)

Originating in the Bordeaux region of France, the canelé batter is baked in a fluted mould resulting in a custardy centre and a crunchy caramelized crust and this month we’re putting a citrus-twist on this traditional French pastry. This canelé is filled with a super smooth ganache montée (whipped ganache) flavoured with Grand Marnier Liqueur, a cognac-based orange liqueur, and orange zest for a truly unique take on this classic. Available daily until April 19!

Who doesn’t love these tasty chocolate seasonal eggs, especially nesting on top one of our cruffins that have been filled with more eggs and Nutella™. Finished with a light dusting of icing sugar, or “snow” because it is only March in Alberta and this feature won’t be around for long.

Bon Ton Bakery turns 69 years young today and we can’t think of a better day to honour and send off our deck oven “Pav”. “Pav” started at French Meadows bakery in ‘94/95 and went to 3 other bakeries before landing here at Bon Ton in 2010. “Pav” worked really hard over its 15 years but the time has come for retirement so we’re saying goodbye and moving “Pav’s” load over to “Logi” who is young and fresh and eager to bake delicious breads for our community.

You’ve asked and we’ve listened. Sandwiches are back! Come find out which one is your favourite. Available Wed - Sat.