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WELCOME


Exceptional breads, world-class pastries, and a rotating menu inspired not only by the finest ingredients, but also by the people who visit us each and every day.

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WELCOME


Exceptional breads, world-class pastries, and a rotating menu inspired not only by the finest ingredients, but also by the people who visit us each and every day.

A SPECIAL LOCATION DESERVES A SPECIAL CONCEPT.
 

Calgary’s beltline has long been the hub of the city’s vibrant social scene and we wanted to provide Calgarians with a place to celebrate everything that makes the neighbourhood so dynamic. Located in the heart of the bustling 17th Avenue strip, Corbeaux Bakehouse provides a new venue for Calgarians to unwind, connect and, quite literally, break bread. A new concept inspired by communal eateries in Europe and other cosmopolitan locales, Corbeaux celebrates fresh ingredients, exciting flavors, and the spirit of community. 

Join us as we create your new community bakehouse.

THE SPACE

Corbeaux’s location at 7th Street and 17th Avenue SW has a storied history of being a place for Calgarians to meet and make memories. Corbeaux’s cozy interior and luxurious outdoor patio provide the perfect space for relaxing with a coffee and a pastry on lazy weekend mornings or convening with friends and family for a meal and a glass of wine later in the day. 

THE NEIGHBORHOOD

The Beltline, and 17th Avenue SW in particular, is well known as the heart of Calgary’s urban culture. Full of restaurants, bars, and shops that reflect the city’s youthful energy, the strip once known as the Red Mile has matured into a culinary destination. We’re proud to bring our unique bakehouse to an already vibrant and welcoming community. 

THE ATMOSPHERE

Inspired by the French bouchons in Lyon but with a decidedly Canadian twist, Corbeaux pairs the traditions of the old world with the casual ease of present-day Calgary. This isn’t a place to be fussy or formal—Corbeaux offers customers a place to take a break, laugh, and indulge in some truly spectacular food and drinks. So kick back and enjoy our food and your community.

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OUR FOOD


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OUR FOOD


OUR FOOD
 

Everything we serve at Corbeaux is made from the finest raw ingredients, often using traditional methodology, to create a culinary experience that is both exhilerating and comforting to all five senses.

OUR PHILOSOPHY

At Corbeaux our aim is to serve simple foods very well. Our Culinary Director Chef Keith Luce has worked in the kitchens of fine dining establishments all over the world, but has never lost the lessons he learned growing up on a farm in New York state. Chef Luce works with our staff to employ old world techniques and philosophies to create menu items that bring out the flavours of our delectable, high-quality ingredients, many of which are locally sourced.

“There’s an element of getting back to basics that fascinates me, while still recognizing the opportunities that are available now in using the techniques and resources that are at our fingertips to improve and finesse some of the traditional methods,” Chef Luce says.

Our evolving menu is based around the ultra-simple concept of freshly baked bread, which can be transformed into a mouth-watering savory sandwich, a vehicle for spreads and cheese, or an accompaniment to a variety of seasonal and sharable dishes. While Chef Luce is a firm believer in farm fresh ingredients, in-house cured meats, and home-baked breads, there’s another ingredient that he insists that the entire Corbeaux team brings to the kitchen: soul.

“There’s an intangible aspect to a dish that a cook brings to it,” Chef Luce says. “The best food people talk about is always their grandmother’s or their mother’s — and it’s not just nostalgia. There is something to the fact that there was care in that food and that’s not an easy thing to attain in a commercial setting. But it’s a great goal and a noble one. We’re doing this as a team, as a community. And we’re doing it for a community.”

OUR HISTORY

Part of the Fratello Coffee Roasters Group of businesses, the driving force behind the Corbeaux Bakehouse mirrors what we do with our coffee roasting business. Quality raw ingredients, a dedicated like-minded staff, and a devotion to the local community in which we operate are the key factors that fuel our vision. Owners Chris and Russ Prefontaine both have a passion for travel and have encountered spectacular restaurants and cafes in Europe, America, and Australia that serve as a hubs for local communities while providing exquisitely delicious food and drink. Knowing that the spirit of these establishments could be reimagined for the Calgary market, the Prefontaines began by opening Analog Coffee in 2012, a world-class coffeehouse that rivals those of Portland, New York, and Amsterdam. Corbeaux Bakehouse is the next step in that legacy: an eatery based on the basic principles of fresh ingredients, quality craftsmanship, and a comfortable communal experience. We built a place where we want to hang out, eat, drink, and make memories with our friends and loved ones. We hope you want to hang out here too.

 
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OUR TEAM


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OUR TEAM


THE TEAM
 

CHRIS AND RUSS PREFONTAINE

The Owners. Brothers Chris and Russ Prefontaine have been in the food and beverage business their entire lives — since their father started the company that would eventually become Fratello Coffee Roasters in 1974. Through the brothers’ attention to detail and ongoing quest to build relationships with coffee growers all over the world, Fratello has become a leader in the gourmet coffee business, selling their wholesale product to likeminded cafes and restaurants that believe that their customers deserve a better bean. In 2012 Chris and Russ’s dream of owning their own upscale café was realized with the launch of Analog Coffee on 17th Avenue in Calgary, a mere block away from the Corbeaux Bakehouse.

Chris and Russ apply the same approach that has brought them success with Fratello to what they do at Corbeaux: if you start with high quality ingredients and put them in the hands of passionate professionals, magic is bound to happen. As the owners of Corbeaux, Chris and Russ stick to the same principals that have always guided them and are committed to being a part of Calgary’s vibrant food and beverage community. 


KEITH LUCE

Culinary Director. As a James Beard Award-winning chef, Keith Luce has years of fine dining experience, but in his heart, he’s a farm boy who was raised learning about what goes into growing the quality ingredients that form the backbone of Corbeaux’s dynamic menu. After cooking at some of New York’s most prestigious restaurants as a young chef, going on to hone his craft elsewhere in the U.S., Europe, and as White House Sous Chef, Chef Luce has landed in Calgary to lead the culinary team at Corbeaux. Drawn to a concept that allows him to play with basic elements like fresh bread, cured meats, and enticing cheese, Chef Luce has developed an exciting and evolving menu for customers looking to grab a pastry in the morning, quick but satisfying lunch, or popping in in the evening to indulge in irresistable shared plates with friends and family.

“There’s an element of getting back to basics that fascinates me, while recognizing the opportunities that are available now by using new techniques and resources to improve and finesse some of the traditional methods,” Chef Luce says. “That’s the biggest part of my search and journey in the last 10 years of my career.”

Inspired by those primary ingredients, old world methods, and that special something that comes from cooking with humility and passion, Chef Luce combines his wealth of experience with his love of freshly grown food, and whenever possible, local ingredients. While Corbeaux does feature some signature dishes that our customers can’t live without, Chef Luce’s dynamic menu will always offer something new for adventurous food enthusiasts to try when they step through Corbeaux’s doors.


“I want to be always evolving,” he says. “It is my wish and intention for a certain part of the menu to be continuously pushing forward while retaining the spirit of what we’re doing and continuing to be relevant and fresh.”
 


CHRISTIAN BAUER

Master Baker. Whereas Chef Luce provides Corbeaux with vision and soul, the heart of the Bakehouse comes from our Master Baker, Christian Bauer. Born and raised in Germany, Bauer watched his older brother become a baker and decided to follow in the profession because it would allow him to have his afternoons free, but quickly fell in love with the poetic simplicity of baking bread. After receiving his Master Baker certification in 2001 Bauer began travelling the world making bread, with stops in Switzerland, South Korea, Indonesia, Slovakia, Dubai, and finally, Australia. Inspired by the Corbeaux concept, Bauer has once again moved around the world to head up our baking program.

Like Chef Luce, Bauer has a passion for simple food that requires care in preparation and high quality ingredients. Specializing in hearty European-style breads, Bauer says he is forever intrigued by how such basic ingredients can come together to create something so outstanding.


“What fascinates me is that it is just a very very simple thing. You just need flour, water, salt, and a starter, whether it’s sourdough or yeast,” Bauer says. “Every day you start from zero. You mix the dough and you bake. And then the next day you start again.”

Bishwa Pati

Pastry Chef. No one can live by bread alone, which is where our award-winning pastry chef Bishwa Pati steps in. Originally trained in India, after working his way through the kitchens of cruise ships and major hotels (the most recent being an eight-year stint at the Sheraton Eau Claire in Calgary), Bishwa has become one of Calgary’s most celebrated pastry chefs. He uses his international experience to create a style that blends together European techniques with the hominess of classic North American comfort food.

At Corbeaux Bishwa has all of the equipment and ingredients that he’d find at a luxury hotel, plus the freedom to experiment and create desserts and pastries that reflect our commitment to seasonal ingredients and from-scratch techniques. Bishwa and his team work together to create a varied array of cakes, pies, petit desserts, French pastries, cookies, and more, all adhering to Bishwa’s philosophy that flavour needs to be his top concern.

And for Bishwa, that flavour comes in the form of a sophistication and depth of taste, which means his desserts don’t resemble the sugar bombs that you may find elsewhere. Combining his knowledge of the science of baking with a refined palate, Bishwa formulates recipes that cut down the sweetness while still allowing his baked goods to retain their structure and texture, allowing for more interesting flavours to shine.


“My biggest pastry philosophy is to stay away from too much sweetness,” he says. “I don’t like that feeling of the sugar getting into your jaws. The sweetness is contrasted by citrus or the saltiness in my desserts. My endeavor is to always balance those flavours.”

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