We are so excited to welcome Mum's Bread Bakery!

are now located just past 52nd Street on International Avenue (Calgary's Culinary and Cultural Capital)

Their sourdough bread made without yeast relies on a natural fermentation process, using a sourdough starter as the leavening agent. The starter, made from flour and water, contains wild yeast and lactic acid bacteria that ferment the dough, causing it to rise. This method gives sourdough its distinctive tangy flavor and chewy texture. Since no commercial yeast is used, the fermentation process is slower, resulting in a denser, more flavorful loaf with a crisp crust. 

Mum's use Organic Flour from Calgary's Heritage and Ancient Grain Mill.
This flour is fresh, stoneground, and additive-free. It retains more nutrients due to minimal processing and is milled to order, preserving flavor and enzyme activity. Stoneground flour has a coarser texture, enhancing the flavor and nutrition of baked goods.