Simple freshly baked bread is the heart of everything we do at Corbeaux—the basic elements of flour, water, and salt are what fuels our menu. Bread is a staple in culinary cultures around the world, a perfect vehicle to pile meats and cheese on or to dip into soups and sauces. When we commune with friends and family over a meal we talk about coming together and breaking bread: it’s not just a building block for our bodies, but also for our communities.

Our culinary director, Chef Keith Luce’s stems from the farms of New England and the kitchens of fine dining restaurants in New York, Europe and beyond. This rich and varied experience allows us to bring in different techniques and knowledge from all over the world, making our bread unlike that you’ll find anywhere else.

Baked with fresh ingredients, locally-sourced grains, and century-old techniques, our bread is a wholesome alternative to the processed products that many of us have been forced to settle for. Whereas the grains used in standard North American bread have been stripped of their nutrients (making it more difficult for many people to digest), our breads are made of whole, natural food products, just like traditional bread makers have used for generations. While we always stick to those basic elements of flour, water, and salt, we love to experiment with different combinations of grains and add-ins to take that simple recipe to a different level.

At Corbeaux we have no intention to try and reinvent bread. We’re just reclaiming the way that it should be baked and reintroducing those traditions to our local community. 


Bread Q&A with Chef Keith Luce 

Our bread doesn’t look like the loaves that most of us are used to in North America. Our Culinary Director Chef Keith Luce answers some common questions that customers have about our unique artisanal bread:

Why makes Corbeaux's bread different from the bread I'd find in a chain bakery or grocery store?

We use different techniques and ingredients to craft our breads. Making our bread requires a long and slow fermentations of wild yeasted breads (made from our own starters) with very little manipulation, coupled with hand shaping and the use of freshly stone-ground top quality grains (ancient and native in many cases) mixed with nothing more than sea salt, our different sourdoughs, and filtered Calgary water.  

Why is the crust harder than other bread I may be used to?

Our breads are baked in a stone hearth oven at high temperatures in order to create a rustic artisan loaf. We believe that the textures and deep flavors achieved via these methods produce a deeper and more interesting sensual experience.

Why are there holes in my bread? 
Wild yeasted breads that undergo long, slow fermentations and are baked at high temperatures tend to have larger holes. The enzymatic process that leads to this texture has to do with the full maturation of acids and sugars. The result is a more flavourful loaf that is also more easily digestible.

Why does your bread have such a short shelf life compared to grocery store bread?

In general, soft loaves that have long shelf lives and remain soft over long periods of time are laden with additives and dough improvers. They are also most commonly made with simple corn syrups and refined flours. As a result, such loaves have negligible nutritional value and have been linked to many of the health concerns people tend to associate with breads like obesity, diabetes, and “allergies" or "intolerances."

Where can I buy Corbeaux baking and breads?

Analog Cafes: Assorted sandwiches and baking, 17th Ave SW, Calgarys Farmer Market, Southcenter Mall

Monogram Coffee: Baking

Market 17th: Baking and breads

Tea Factory: Assorted Sandwiches

Last Best Brewing: Rustic Breads

Divino Bistro: Rustic Breads

Bridgeland Market Rustic Breads