We mill certified organic whole grains in-house each day on our traditional stone mill. This helps preserve the full structure of the grain — including the bran, germ, and natural oils — resulting in flour with fuller flavour and more of the grain’s natural character.
We mill our whole-grain wheat, rye, spelt, and kamut fresh for baking, allowing the character of each grain to come through in every loaf.
White, whole grain, sprouted, rye, spelt, Kamut, multiseed, and multigrain breads
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Rotating Saturday breads and specialty sourdoughs baked in limited quantities
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Whole-grain wheat, rye, spelt, and Kamut milled in-house and available for retail
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Most of our breads are naturally leavened with sourdough and fermented slowly to develop structure, depth, and balance. The longer fermentation helps bring out flavour and is often valued for improved digestibility.
Even our non-sourdough specialty breads are fermented overnight to allow the dough to mature fully and develop flavour.
Breadland is a family-owned bakery in Edmonton’s Garneau neighbourhood, rooted in traditional European baking and a deep respect for organic grains.
Breadland was founded by Agnes and Csaba Nemeth, master-trained bakers whose careers began in Hungary — Csaba in 1985 and Agnes in 1992. Both completed three years of trade school and spent years working in the industry before earning their Master Baker qualifications.
Those years shaped our approach to bread. Since opening Breadland in Canada, we have remained committed to certified organic grains and flours, natural fermentation, and traditional methods that give bread the time it needs.
Master Baker & Co-Founder
Csaba’s baking journey began at the age of 15 in a small village bakery in Hungary, where he learned traditional European baking methods beside experienced master bakers. From wood-fired ovens to hand-shaped breads, those early years gave him the foundation, discipline, and respect for the craft that still guide his work today.
As Breadland’s baker and co-founder, Csaba brings decades of hands-on experience to every loaf. He oversees the sourdough production, long fermentation process, and daily stone milling of organic grains, always focusing on simple ingredients, consistency, and bread made with care. His work is at the heart of Breadland’s quality and tradition.
Master Baker & Co-Founder
Agnes grew up in a baker’s family in Hungary, where baking was part of everyday life from an early age. After completing her formal baking education, she continued to build her experience in the bakery trade, later earning her Master Baker qualification and working alongside Csaba for many years before bringing their craft to Canada.
As Breadland’s co-founder, Agnes brings together tradition, care, and attention to detail in both the products and the customer experience. From product development and pastries to the front of the bakery, she helps shape the warm, personal feeling Breadland is known for. Her passion is to offer honest, natural baking made with quality ingredients and the same care that has guided Breadland since 2006.
