Breadland Organic Bakery

Breadland Organic Bakery Our bakery has a wonderful selection of rustic organic sourdough breads:
100% Whole Grain Spelt, Kamut, Rye, and European White. And much-much more....

We are closed on Family Day Monday February 15th

Our Two Sourdough StartersSince the very beginning of Breadland, we have been working with two sourdough starters that a...
06/02/2026

Our Two Sourdough Starters

Since the very beginning of Breadland, we have been working with two sourdough starters that are part of our daily baking life.

One is our white wheat sourdough starter, which we use for our traditional white sourdough breads.

The other is our whole grain spelt sourdough starter, which we use for our whole grain breads.

Both have been nurtured with care for nearly 20 years, using only flour, water, time, and patience. They are living cultures, and every day they remind us that real bread cannot be rushed.

These starters are the heart of our sourdough baking. They help create the flavour, texture, and natural fermentation that make our breads so special.

For us, sourdough is not just a method. It is a tradition we have carried with us since opening Breadland, and one we continue to care for every single day.

Freshly fed, naturally fermented, and baked with care.

StoneMilledFlour NaturallyFermented TraditionalBaking BreadMadeWithCare YEGFood

As we continue our 20 years of Breadland story, this part is very close to our heart.When we opened Breadland and starte...
05/30/2026

As we continue our 20 years of Breadland story, this part is very close to our heart.

When we opened Breadland and started operating, my parents came to Canada to help us with Noel for the first six months. We were working very long hours, and in some ways we were used to that because we had done the same in Hungary.

But this time was different.

In Hungary, when we worked those long bakery hours, we did not have Noel yet. Now we had a child, and our priorities had changed. He was our priority.

We tried our best to make Breadland part of our family life, not separate from it. We truly worked together as a family.

In those early years, we worked overnight, and for at least a year Noel had his own little bedroom in the bakery office. During the summer, when there was no school, he would come and work with us overnight. We had no other choice. It was just the three of us, so he slept when we slept and was awake when we were awake.

That might sound hard for an eight-year-old, but I truly believe it gave him incredible experience and shaped him in a good way for life. He learned how to use the cash register, serve customers, braid challah bread, sweep the floor, wash dishes, and he did a great job with everything.

The only time he got into trouble was when he had nothing to do, so we learned quickly that we had to keep him busy. :)

Every morning, in his pajamas, Noel would have a chocolate croissant and a glass of milk in the café before we opened. And if he slept in a little, he didn’t mind being there in his pajamas even after the store was already open.

We were tired from lack of sleep, but we also had so much fun together.

We were excited to build Breadland, but family was always our priority. We tried our best. I know we probably didn’t always get it perfect, but we built this bakery together — as a family.

To be continued. 🤍

Freshly milled, right here at Breadland.Every day, Csaba mills organic whole grains in our bakery using our stone mill, ...
05/29/2026

Freshly milled, right here at Breadland.

Every day, Csaba mills organic whole grains in our bakery using our stone mill, The Miller. This is an important part of what makes Breadland bread different.

By milling our grains in-store, we can use flour while it is fresh, full of natural flavour, aroma, and nutrition. The slow stone-milling process is gentle on the grain and helps preserve more of what makes whole grains so valuable.

For Csaba, this is more than a process — it is part of his lifelong craft as a baker. From selecting the grains, to milling the flour, to shaping and baking the bread, every step is done with care and experience.

Freshly milled organic flour.
Traditional sourdough.
Real bread, made with time and purpose.

Come visit us and taste the difference.

SourdoughBread WholeGrainBread ArtisanBakery YEGFood YEGLocal

Challah in the making ✨Today we are preparing our challah dough for tomorrow’s bake.Each loaf is mixed, rested, hand-bra...
05/29/2026

Challah in the making ✨

Today we are preparing our challah dough for tomorrow’s bake.

Each loaf is mixed, rested, hand-braided, and left to slowly ferment overnight before being baked fresh on Friday. This extra time gives the bread its soft texture, beautiful flavour, and that special handmade quality.

Our challah is not sourdough, but it is made with the same care and patience we bring to all of our breads.

Fresh challah will be available tomorrow — Friday only.

Freshly baked chocolate croissants ✨Golden, flaky layers wrapped around rich dark chocolate — simple, classic, and alway...
05/27/2026

Freshly baked chocolate croissants ✨

Golden, flaky layers wrapped around rich dark chocolate — simple, classic, and always worth slowing down for.

Our croissants are made with care over time, creating that delicate, buttery texture and beautiful crisp outside. Perfect with coffee, as a morning treat, or for an afternoon moment when you need something special.

Available at Breadland Bakery & Café while quantities last.

Spelt SourdoughSimple ingredients, slow fermentation, and freshly milled organic spelt — this loaf is one of our everyda...
05/27/2026

Spelt Sourdough

Simple ingredients, slow fermentation, and freshly milled organic spelt — this loaf is one of our everyday favourites.

Our Spelt Sourdough is made with organic whole grain spelt flour, milled fresh in-house on our stone mill. Spelt has a naturally nutty, slightly sweet flavour, and when it is slowly fermented with our sourdough culture, it creates a beautiful bread with depth, character, and a soft, wholesome crumb.

No commercial yeast.
No shortcuts.
Just flour, water, salt, time, and care.

Perfect for toast, sandwiches, or simply enjoyed with butter while still fresh from the bakery.

Available at Breadland Bakery & Café.

This year, as we celebrate 20 years of Breadland, I want to continue the story of how Breadland began.After spending so ...
05/23/2026

This year, as we celebrate 20 years of Breadland, I want to continue the story of how Breadland began.

After spending so much time at the library researching bakery equipment and planning, we eventually got our first computer. We had to learn how to use it, and little by little, we started building our business plan.

At that time, my English was still very basic, so I used a dictionary to help translate and write everything. I didn’t fully believe that we could really have our own business. I thought that at some point something would stop us. But I also didn’t want to live with the regret of never trying.

It is hard to explain how the business plan came together. Many times I sat down not knowing what to write, and then the ideas just kept coming. When I looked at it afterward, I was surprised by how good it turned out. I can’t take credit for it, because I know it was beyond my ability at that time. Looking back now, I truly believe God was guiding me.

I worked on that plan for more than a year before we finally went to the bank to apply for the loan we needed.

To my complete surprise, the bank said yes right away. They told us our plan showed research, dedication, and knowledge.

We were overjoyed.

Then a trusted businessman friend asked about the interest rate and told us it was too high. He encouraged us to go back to the bank and negotiate. I was shocked, because in Hungary you did not negotiate with the bank.

But we went back, and the bank lowered it. Then our friend said it was still too high, so we went back again — and they lowered it again.

In the end, he offered to lend us the money himself, with even better terms than the bank. Without signing anything, he trusted us with the amount we needed to open Breadland.

That trust is something we will never forget.

To be continued. 🤍

Two sourdough cultures. One Breadland story.Since the day we opened Breadland, we have been nurturing two different sour...
05/21/2026

Two sourdough cultures. One Breadland story.

Since the day we opened Breadland, we have been nurturing two different sourdough starters: our whole grain spelt sourdough and our traditional white sourdough.

Each one has its own character, flavour, and purpose. They are part of our daily rhythm, cared for with flour, water, time, and patience — the same way sourdough has been made for generations.

Beside them is another important part of our bakery: our stone mill. Every day, we freshly mill organic whole grains in-house, keeping the flour fresh, flavourful, and full of natural goodness.

From grain to flour, from starter to loaf, this is the heart of what we do.

Real bread takes time — and we believe it is worth it.

We’re Hiring! Join Our Team at Breadland Bakery & Café 🥖✨Breadland Bakery is looking for a part-time team member to join...
05/21/2026

We’re Hiring! Join Our Team at Breadland Bakery & Café 🥖✨

Breadland Bakery is looking for a part-time team member to join our bakery team.

Shift:
3–4 shifts per week (Monday and Saturday availability needed)

This position includes:
• opening and closing duties
• Helping customers at the counter
• Bread slicing and packaging
• Dishwashing and general kitchen support
• End-of-day cleaning and keeping the workspace tidy (cleaning is an important part of this role)

We’re looking for someone who:
• Has experience in retail food service or barista work
• Is reliable, detail-oriented, and comfortable with cleaning tasks
• Has a friendly attitude and enjoys working with customers
• Can work efficiently in a busy bakery environment
• Has some flexibility with workdays, which would be greatly appreciated

If you enjoy artisan bread and would like to be part of a small, hardworking team, we’d love to hear from you.

How to Apply:
Send your resume to [email protected]

📍 Breadland Bakery & Café
8440 109 Street NW, Edmonton

05/20/2026

This year, as we celebrate 20 years of Breadland, I want to continue sharing the story of how we got here.

When we arrived in Canada in August 2003, we came with only three suitcases and $2,000 cash. That was everything we had.

In our first week, we paid rent and daycare, and for the rest of the month we ate eggs and toast every day. Starting over was very difficult, but at the same time we were so happy. We loved living in Canada and felt grateful for the opportunity to be here.

At that time, neither of us spoke English. We started language school and took turns going. First Csaba took a semester, then I did.

We also liked our new workplace and loved the people we were working for. Csaba worked full time, and I was hired part time, but most days I stayed longer to help him and to make sure the bakery would succeed.

Our employers encouraged us that one day we should open our own bakery. Because of their encouragement, after only one year in Canada, we started to look into what it would take to open our own business.

We didn’t have a car or a computer for more than a year, so we took public transportation to the library, where we could use the free internet for one hour. We took turns. One of us stayed with Noel in the children’s section reading books, while the other researched bakery equipment and how much everything would cost.

We spent so much of our free time at that library, slowly planning what would one day become Breadland.

Looking back, it was such a humble beginning — but it was also full of hope.

To be continued. 🤍

Address

8440 109st
Edmonton, AB
T6G1E2

Opening Hours

Monday 8am - 7pm
Tuesday 8am - 7pm
Wednesday 8am - 7pm
Thursday 8am - 7pm
Friday 8am - 7pm
Saturday 8am - 7pm

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