Homestead Bread

Two spots just opened up for this Saturday’s Sourdough Workshop 🍞

Want to learn how to make naturally leavened sourdough from scratch?

We’ll cover:
• Mixing and fermentation
• Stretch & folds
• Shaping
• Scoring
• Baking at home
• Starter care and troubleshooting

Whether you’re brand new to sourdough or looking to improve your results, this class is designed to help you build confidence and understand the why behind the process.

📍 Calgary SW
🗓 Saturday
⏰ 10:00 AM – 2:00 PM
🎟 2 seats available

Send us a message or visit the website to reserve your spot.

There’s something special about pulling your own loaf from the oven.

🌾 We’re Hiring 🌾
Part-Time Artisan Bakery Assistant
Calgary, AB

Homestead Bread is looking for a reliable, curious, and hardworking person to join our small artisan sourdough bakery team during market season — with potential for ongoing flexible work.

This role is ideal for someone interested in:
🥖 artisan bread
🌾 fermentation & baking
🧺 farmers markets
📦 small business operations
✨ learning how a real production bakery functions behind the scenes

Tasks may include:
• dough prep & shaping
• packaging & labeling
• market support
• ingredient prep
• bakery organization & cleaning
• delivery support

We’re a naturally leavened sourdough bakery focused on craftsmanship, quality ingredients, and thoughtful food.

Flexible part-time hours.
Food/baking students encouraged to apply.
Driver’s license considered an asset.

📍Calgary, Alberta
📧 Please email your resume and a short introduction to:
[email protected]

Tuesday Delivery is open 🍞

With Good Friday coming up next week, we know things can get a little busy around here.

If you’d rather not worry about catching the Friday drop, we’ve opened up a Tuesday delivery to make things a bit easier.

You can stock up now and have bread ready going into the long weekend — everything freezes beautifully and refreshes easily in the oven for a few minutes.

Hot Cross Buns have returned.

This seasonal bake is one of our most requested items every year, and we only make them for a short window leading up to Easter.

Our sourdough hot cross buns are made using a naturally fermented dough adapted from my great-grandmother’s sweet bun recipe. Each batch is shaped by hand and finished with a light Demerara sugar glaze.

This year we have two varieties:

Traditional Fruit
A fragrant mix of raisins, cranberries, imported Italian orange peel, and crystallized ginger.

Double Chocolate
A cocoa sourdough bun with dark chocolate chips and warm spices.

They’re best served warm with a little butter.

Available now at our retail partners and online for a limited time.

Hot Cross Bun season is here.

For Little Modern Market this Saturday we’ll be bringing our naturally leavened sourdough hot cross buns.

Slow fermentation, warm spices, citrus peel, and fruit create a bun that’s soft, fragrant, and full of flavour.

For the market we’ll also have 4-packs, perfect for trying alongside our mini loaves.

We sold out early at the last market, so if you’re hoping to grab some, come early.

Find us March 7th, shop small + support the community!
10am-4pm at the Red & White Club - 1833 Crowchild Trail NW
Calgary Local Market | Calgary Event | Calgary Market

Real sourdough takes time.

One of the questions we hear most often at markets is:

“What makes your bread different?”

The answer is fermentation.

Our dough is mixed with just flour, water, salt, and natural starter. From there, the dough slowly ferments as wild yeast and beneficial bacteria develop flavor and structure.

Instead of rushing the process with commercial yeast, we watch the dough and let it tell us when it’s ready.

The result is bread that has:

• deeper flavour
• better texture
• and a fermentation process that many people find easier to digest.

It’s slower, but that’s the point.

Good bread isn’t rushed.

Find Us happening March 7th from 10:00am-4:00pm at the Red & White Club (1833 Crowchild Trail NW) Located at McMahon Stadium

Real bread takes time.

Every loaf we bring to market begins with certified organic flour and a long, slow fermentation. No commercial yeast. No shortcuts.

We allow the dough to develop naturally — building strength, flavour, and digestibility over 18+ hours.

That depth of flavour isn’t added.
It’s earned.

We’ll be bringing a full lineup of classic and specialty sourdough this Saturday — baked fresh and in limited quantity.

Find us March 7th, shop small + support the community!

10am-4pm at the Red & White Club - 1833 Crowchild Trail NW

Calgary Local Market | Calgary Event | Calgary Market

Half of today’s bake for Whitehorn Bistro in Lake Louise.

Hundreds of sourdough loaves, mixed, shaped, scored and baked by hand.

When I first started making bread this kind of order felt far away. Now it feels steady. Earned. Built one batch at a time.

We’re not trying to be the biggest bakery.
We’re just committed to making good bread — consistently, thoughtfully, with organic flour and long fermentation — and letting the work speak.

Growth doesn’t always look loud.
Sometimes it looks like row after row of the same loaf, done well.

Grateful for partners who value quality.
Grateful for a team that shows up.
Grateful that there are still places that care about real bread.

Onward.

Welcome

Renee and her team have graciously partnered with us to offer bread pickup in Cochrane. We have many clients in the area that would like to find our bread closer to home. Now you can!

Pick up dates can be found on our order site. Link in the bio.

Our last market of the year is this weekend with

We’re featuring our Christmas Stollen as our market special. We only make this little treat once a year for a few weeks.

Did we mention it’s now 100% vegan?!

We will also be bringing a collection of our most popular loaves, organic flour from , baking tools and gift baskets.

See you at the Red & White Club on Saturday November 22nd 10am - 4pm.