Artisan Breads

Our daily breads:   All JK Breads are made on site from scratch using the freshest possible ingredients.  Our flours come from the Ellison Milling Company in Lethbridge, heart of the grain country of southern Alberta.  Hard Red Spring, Soft White Spring, Durum and Red Winter wheats and Ryes are all available in southern Alberta allowing us a selection of the best quality flours.  All of our breads are low in sugar, salt and fat.

Whole wheat: Our whole wheat is 100% whole Wheat.

Multigrain: Our multi grain bread contains oats, flaxseed, sesame seed, bran, sunflower seed, millet, coarse rye and cracked wheat for a very nutricious loaf of bread.   Not too heavy and topped with grain for a nice wholesome appearance.

Barcelona baguette:   Our Barcelona is larger than a traditional French baguette.  We bake our baguettes and all of our daily buns in our slate deck oven.  The combinations of the high heat and the slate enables us to achieve that nice crusty exterior and chewy soft interior.

Scottish Bread:  This is the ultimate breakfast bread that fills a hole all day long.  Made with a cooked porridge mix of oats, bran, sunflower seeds and coconut to which we add cranberry, raisins, almonds, walnuts and apricots.  Made with whole wheat flower and topped off with oats.

Flaxseed:  At only $2.95 a loaf, this is a great value in a healthy bread.  A slightly smaller loaf made with coarse rye, oats and flax seed balanced with white flour and topped with bran.

Our daily buns:

Maggiolini:  These are the smaller version of our Barcelona baguettes.  A nice and light mini crusty baguette, perfect for a sandwich or on its own.

Ciabatta: Our most popular bun.  Big and bold with a crust exterior and a very chewy interior.  A real favourite with the brown bag crowd and our fishermen friends next door.

Artisan Breads of the Day:

Monday – Norwegian Rye: A special recipe developed by and for the Norwegian ski team during the 1988 Olympic events held in Canmore.  This bread contains Oats, Bran, Flax seed, Millet, Cracked Wheat, Sunflower seeds and coarse rye. 

Tuesday – German Rye: A nice light rye bread with a dark crusty exterior and deceptively light interior.  A JK fixture for over 15 years.

Wednesday – Alpine Bread:  A recipe from the swiss alps.  A mixture of whole wheat and white flours with our 8 grain mix topped with bran.

Thursday – Basket Bread:   A light rye loaf with the addition of walnuts and sunflower seed, baked in a ringed wicker basket and dusted with flour for a very distinctive appearance.

Friday – Farmers Bread:  Our heaviest loaf is made with 70% rye flour.  We shape it round and it has a slight sourdough taste.  Made by our very own farmer’s daughter. 

Friday – Swiss Braided Bread(zopf): This bread is traditionally shared at family gatherings on Sunday mornings.  It contains butter and eggs and a bit of sugar and has a beautiful braided shape.

Friday – Danish Rye: Sourdough rye bread with cracked rye oats, sunflower and sesame seeds and molasses.

Saturday – Nordic Bread: Whole wheat  flour, Rye flour, Flaked Rye flour, Roasted Barley, Sunflower seeds, Flax seeds.  This bread is loaded with goodness to keep you warm and strong.

Saturday – Rundle Loaf: A delicious sourdough bread with rye flour and caraway seeds.