Bread with
nothing to hide.
Baked Pure started with a stubborn idea: that bread should be made from ingredients you can name, grown the way food used to be grown. Sixteen years later, that idea still runs every batch.
It began with a single starter and a folding table.
In 2008 we mixed our first sourdough with certified organic flour and a wild-yeast culture we still feed to this day. We loaded the loaves into the van and drove to a farmers market before sunrise. People tasted the difference immediately — and kept coming back.
We never wanted to be the biggest bakery. We wanted to be the one you trust. That means no preservatives, no dough conditioners, no genetically modified anything — just organic grain, water, salt, and the patience to let time do the work.
Sixteen years, one promise.
The first loaf
Baked Pure is founded in Edmonton with a single sourdough starter and a commitment to 100% certified organic ingredients.
Word gets around
Regulars start driving across the city for our bread. We add rye, multigrain and our now-famous cinnamon buns.
Beyond Edmonton
We take our table on the road, joining markets in St. Albert, Sherwood Park and beyond.
25+ markets strong
Baked Pure becomes a fixture at more than 25 farmers markets across Alberta, with thousands of loyal customers.
Still baking pure
Same starter. Same standards. Now you can order online for pickup at any market — the bread hasn't changed one bit.
"We bake the bread we want to feed our own families — and we're proud to put our name on every loaf." — The Baked Pure family