Looking for a better loaf and a calmer life? We start with snow, dogs, and learning to heat a home on wood—choosing species, managing airflow, taming coals, and moving heat through a mid-century bungalow—then step into the bake room with Edmonton’s Bonjour Bakery owner, Yvan Chartrand, for a masterclass on real bread. Yvan’s journey runs from Montreal to rural Hokkaido and back to the prairies, carrying lessons on heritage grains, stone milling, and the slow magic of fermentation.

Yvan breaks down what sourdough truly means in Canada—no shortcuts, no vinegar masquerading as time—just flour, water, and a 45‑year‑old starter nurtured daily. We unpack gluten in plain language, why rye yields dense, slice-thin loaves, and how real pumpernickel bakes for hours to avoid a burnt crust and raw core. He contrasts one-hour industrial processes full of conditioners and preservatives with three-day fermentation that naturally preserves, deepens flavour, and can support a lower glycemic response. We also demystify “whole wheat” labeling, explore ancient vs heritage vs modern wheats, and show how in-house stone milling preserves aroma and nutrition.

If you bake at home, you’ll love Yvan’s “three secrets” of bread—temperature, temperature, and temperature—and how season, flour storage, water temp, and mixer friction change everything from dough development to crumb. Along the way, we keep returning to a shared theme: patience and process matter. Whether you’re tending a fire, sled-hauling wood with the dogs, or feeding a starter, the reward is real—clean heat, clean bread, and a clearer head.

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