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.
Picks up orders can be made same day but please call to check product stock. Otherwise orders can be placed 24 hours in advance online or by calling 403-678-4232
Canmore and Banff Monday - Saturday
Please give at least 24 hours’ notice for a delivery order and 48 hours for a bread order. Delivery is free but minimum order amount is $25. Please call 403-678-4232 or order online to place your order.
We are also selling some produce to save you the extra stop at the grocery store. Come in or call ahead to see what we are offering.
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.
A nice light rye bread with a dark crusty exterior and deceptively light interior. A JK fixture for over 15 years.
A recipe from the swiss alps. A mixture of whole wheat and white flours with our 8 grain mix topped with bran.
A rye loaf with the addition of walnuts and sunflower seed, proofed in a ringed wicker basket and dusted with flour for a very distinctive appearance.
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.
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.
Sourdough rye bread with cracked rye, oats, sunflower and sesame seeds and molasses.
A light sour dough 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.
Soft pretzel 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.
Individual pretzels made with pretzel dough and salt sprinkled on top. A perfect grab and go snack.
Our Daily Breads
Whole Wheat: Traditional whole wheat low in fat and salt.
Multigrain: Our multi grain bread contains oats, flaxseed, sesame seed, bran, sunflower seed, millet, coarse rye and cracked wheat for a very nutritious loaf of bread. Not too heavy and topped with grain for a nice wholesome appearance.
White Bread: Traditional white loaf, low in fat and salt.
Flaxseed: 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.
Mediterranean Loaf: Made from the same dough as our ciabatta buns in a circle or big donut shape.
Our Daily Buns
Ciabatta: Hard on the outside and soft on the inside. Our most popular bun for sandwiches.
Maggiolini: A long oval bun made with the same dough as our Barcelona Baguette.
Multigrain Kaisers: Round buns made with our multigrain dough. Perfect for burgers.
Multigrain Ciabattas: Same as our regular ciabattas but made with our multigrain dough.
Artisan Bun of the Day: Twin buns made from the dough of our bread of the day.