yegBread

Edmonton, AB  ·  2026

Bread,
baked right

A small, slow bakery in west Edmonton. Long ferments, stone-milled flour, a rented commercial kitchen, and not much else. We start at first light and stop when the racks empty.

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A dark-crusted country loaf cooling on a linen cloth.
Country loaf No. 01
Flour-dusted hands shaping a round of dough on a stone bench.

About

Three people, a borrowed kitchen, the same grain we grew up with.

We started yegBread in 2026 because the kind of bread we wanted to eat - long-fermented, real-flour, slightly stubborn - wasn't on a shelf anywhere within an hour's drive. So we rented a commercial kitchen on off-hours, found a miller, and started sharing the leftovers.

Our story