It’s dark outside when the bakery really comes alive.
Our bakers use the simplest ingredients and make magic out of them. They have trained for years to hone their instincts to make something truly unique.
On Monday nights, our sourdough breads begin their journey as a mixture of flour, water, and salt. Over the next forty hours the natural yeast from the environment and the wheat grain will work in tandem with lactobacilli bacteria to trigger the fermentation. The sugars contained in the grains metabolize into CO2 gas bubbles and make our dough rise. This method of bread making dates back thousands of years.
There are no shortcuts in making a true long fermentation sourdough. Letting the bread ferment for the entire rising process gives it a rich, tangy crumb. It is moist on the inside with a crackly crust that begs to be ripped into. We’re passionate about this bread that evokes a nostalgia for the old country, the hearth in the home, and a hearty meal in the dead of winter.
Sourdough has its health benefits, too. The natural leavening process before baking pre-digests the sugars, lowering the glycemic index of the loaf. A lower number on the index leads to lesser disruption in blood sugar levels. On the Glycemic Index, pure glucose is valued at 100. White bread is relatively high at 74, whereas a true sourdough is a much more manageable 53. This allows people with Diabetes a bread option that won’t spike their sugar levels. The best part about it is that it’s also delicious enough that it won’t leave them feeling like they’re settling for the “responsible” choice.
Nutrients are also more readily absorbed from long fermentation sourdoughs. Phytic acid, an anti-nutrient found in other carbohydrates, isn’t found in long fermentation bread. Normally, this anti-nutrient binds to vitamins and minerals and inhibits absorption. In a true sourdough, calcium, iron, zinc, and magnesium are present and easily absorbed during digestion. We value the benefits of our long fermentation sourdoughs, but that’s not why we make them. We cherish the tradition and the artistry of the process. But most of all, it’s the perfect bread for grilled cheese, dipping in a hearty stew, or ripping into with some really good butter. And you can feel good about it.
The Bon Ton Lineup.
Country Sourdough: The classic. Made with 100% organic white flour. Round loaf, available in small or large. (Available Wednesday – Saturday)
Heritage Sourdough: Made with 50% whole grain heritage wheat from Gold Forest Grains (Morinville, Alberta) and 50% organic white flour. Oblong loaf. (Available Wednesday – Saturday)
Wild Yeast: Made with 50% organic rye flour and 50% whole grain heritage wheat from Gold Forest Grains (Morinville, Alberta) with thyme, flax, and sunflower seeds. Small oblong loaf, or large round loaf. (Available Wednesday & Saturday)
Prairie Rye Sourdough: Made with 70% organic dark rye flour from Gold Forest Grains (Morinville, Alberta) and 30% organic white flour with sesame, flax, pumpkin seeds, and sunflower seeds. Small square loaf. (Available Wednesday – Saturday)
Carrot Pumpkin Seed: A savory sourdough. Made with 100% organic white flour. With dried organic carrots and pumpkin seeds. Rustic oblong loaf. (Available Saturdays)
Rustic Olive: Made with 100% organic white flour with green olives and thyme. Ciabatta style loaf. (Available Friday – Saturday)