Homestead Bread

We’re adding a new person to the Homestead Bread team! 🍞

We’re looking for a dependable, teachable person to join us as a Casual Bakery Support & Class Assistant in Southwood, Calgary.

This is a casual, part-time position with a small number of regular shifts plus occasional coverage. Our immediate needs include:

• Wednesday evening production support
• Approximately two Saturdays per month assisting with sourdough classes (3–4 hours)
• Occasional availability for sick shifts, vacation coverage and statutory holidays

You’ll support our trained bakers with clearly delegated, hands-on tasks such as assisting with bread and bagel production; preparing ingredients, materials, pans and bannetons; packaging; dishes; cleaning; and production reset. During classes, you’ll help with oven rotations, supplies and cleanup so the class can run smoothly.

Bakery or food-service experience is helpful, but it isn’t essential. We’re happy to train the right person. What matters most is that you follow direction well, communicate clearly, work confidently on your feet and genuinely enjoy being part of a collaborative team.

Because coverage shifts are an important part of this position, we need someone with genuine flexibility and dependable availability.

Pay is $15–$18/hour, based on relevant experience.

Interested? Send us a DM or email a short introduction, your résumé and your general availability to [email protected].

Please feel free to share this with someone who might be a great fit!

🍂 Fall sourdough classes are live!

I’ve opened 7 new class dates for fall 2026.

These are small, hands-on classes where we work through the full sourdough process together — starter, mixing, fermentation, shaping, baking and all the troubleshooting questions that come up along the way.

You’ll bake your own loaf during class, mix and shape dough to take home, and leave with active starter so you can keep going in your own kitchen.

And yes, there are snacks. 😂

Classes run Saturdays from 10am–2pm in Calgary and spaces are limited so everyone gets lots of hands-on time.

🍞 7 fall dates are now open for registration.

Link in bio / Eventbrite to choose your date.

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