Breads, Sweets & Savouries

Name another pleasure as simple and enduring as biting into a chunk of hot fresh bread, lathered in butter.

Local Organic

Now imagine that loaf made with 100% local organic flour, filtered water, sea salt, no additives and kneaded with love. Next, imagine a sandwich made this way and you get, pun intended, a real cut above the rest. Our goal at Prairie is to have the best sandwiches in town, made on the best bread. Help us prove it.

Sourdough

Another specialty is Master Baker Gabor Dobos’ skill in the ancient art of sourdough, first used by the Egyptians 5000 years ago. Wild yeast in the air ferments the flour over 24 hours and breaks down proteins into easily digestible amino acids.

That means a range of great tasting breads, minus the indigestion that often comes from commercial breads and yeasts, mass-produced in four hours flat.

Confectionary, patisserie

If your tooth is sweet, Gabor has for you, in line with the finest and most elegant European traditions, classically-made pastries, confectionary and patisserie, made from really good ingredients. Whole eggs separated by hand, (compared to liquid pasteurized egg, used in most commercial cakes), organic flour, real butter and properly whipped cream (please no spray-cans).

Now, imagine afternoon tea at Prairie Bistro, enjoying a slice of gourmet cake, overlooking Big Lake and you have an idea of what a European-plus-Prairie heaven might taste like.

Sugar Alternatives

One last thing, for those who prefer sugar-free, Gabor is pioneering the use of birch sap (Xylitol), to make delicious sweets and cakes your children will love that won’t rot their teeth. Nor does it shoot your glycemic index through the roof, either.