Mountain Loaf
Our Story:
The story of Olivier's Breads cannot be told without the story of it's founder Olivier Audibert and his unrelenting passion to the slow-fermentation process.
Olivier, his wife Valerie, and their four children arrived from France in 2008 after running a 'boulangerie' in Southern France for several years. In 2009, Olivier's Breads opened and introduced Western Canada's taste buds to authentic French Artisan Bread.
Photo: Valérie and Olivier in Lyon, 2006.
Present:
Desiring to carry forward this rich legacy, Solal and Thais stepped up when Olivier and Valerie retired in 2021.
At the age of 16, Solal, with a natural flair for engineering, created innovative machines, many of which remain integral to our baking processes today. Thais embarked on her journey in grocery store demos for the bakery at the age of 13, laying the foundation for her later pursuits in marketing and sales.
Photo: Thais, Solal, and their grandparents on their first visit to Canada.
Our products:
Bread is alive and real bread helps you to be the same!
At Olivier's Breads, all our creations are allowed to come to life naturally with the 'Long-Fermentation Process' which has been used in Europe for centuries. We call that Slow Crafted. Our master bakers are from France and refuse to compromise on the artistry of our breads and pastries. We ferment our bread for 24 hours.
There are no synthetic chemicals, and preservatives. Your gut will thank you!
