About yegBread
A small bakery in Edmonton's west end, baking three days a week.
Our story
Slow bread, told plainly.
We bake before the sun. Our flour is stone-milled from grain
grown an hour east, and we work out of a rented commercial kitchen
we share with a few other small food makers. There is nothing in
our bread that you couldn't name.
yegBread opened in 2026 - three friends, a borrowed kitchen on
off-hours, and a single rack of dough. We don't own the room
we bake in, but the recipe is ours, and it's the same one we
started with.
Bread is a slow conversation between flour, water, and time.
- from our first menu, 2026
We bake Thursdays, Fridays, and Saturdays. When the racks empty,
we clean down the kitchen and start tomorrow's dough.
Our process
From grain to crust.
-
Stone-milled flour.
We mill hard red and rye in small batches the day before a bake. Whole-grain, never sifted past 90%.
-
Long, cold ferment.
Our country loaf rests 36-48 hours in a 4°C retarder. The flavour comes from time, not yeast.
-
Hand-shaped, hand-scored.
Every loaf is shaped by one person and scored just before it goes in - no two are exactly alike.
-
Hot, fast bake.
Loaded into a deck oven at 240°C with steam. The first loaves go in at five; the last come out at ten.
Curious about a private order, a market stall, or working with us?
Get in touch.