Food & Drink/Food Trends

RUSTIC SOURDOUGH BAKERY, Buttermilk Rye Sourdough
1305 17th Avenue SW
rusticsourdoughbakery.com/bread

This super traditional, buttermilk, batched bread is a constant sell-out at Rustic Sourdough. The crunchy peaks of crust, accompanied by the super moist interior, make this top-tier bread. The added use of buttermilk enriches the already tangy notes of the fermented yeast and helps to add a little density to the loaf. Enriched with a combination of organic flours, like unbleached untreated wheat flour, organic dark rye flour, rye sour culture and flax seed, this loaf has a great texture and nutty flavour.

SIDEWALK CITIZEN BAKERY, Red Fife Sourdough Bread
618 Confluence Way SE; 340 13th Ave SW; 338 10 St. NW
sidewalkcitizenbakery.com

Since 2009, Sidewalk Citizen’s sourdough starter has been alive and well, helping the bakery to produce dozens of loaves daily for hungry Calgarians. Done in a three-day cold fermentation process, Sidewalk takes very good care of its bread, hand-cutting each loaf. Red Fife Sourdough is Prairie bread that dates back to the late 19th century. Sidewalk Citizen is working with this ancient grain and uplifting it with the sour and lively starter to give it a great bubbly texture and fantastic chew.

FRENCH 50 MICRO BAKERY, Pain Maison
52 N. Railway St., Okotoks
french50bakery.com

This Okotoks-based bakery may be a bit of a drive from downtown Calgary, but French 50’s picture perfect loaves are worth the trip. The Pain Maison is cool-proofed and naturally raised and made with toasty bread flour. This beauty is decorated in traditional sourdough scores, making for foliage-derived designs to cover the breads exterior. Inside the thick and toasty crust lies the airy and flavourful centre. The Pain Maison is a classic white sourdough and one of French 50’s most desirable breads, selling out almost every day.