Flour. Water. Salt.

Brio Bakery

Brio Bakery is in the Oliver Exchange Building on the corner of 121 Street and 102 Avenue (12021 – 102 Avenue).

We are hiring! We're looking for a Pastry Baker to join our team! You can find the job description here:
Brio Bakery Pastry Baker Job Description

Orders can be emailed to orders@briobakery.com by 3 pm the day before pick up. You can find our weekly menus on Instagram and Facebook each Monday. Due to circumstances beyond our control, parking in the vicinity is substantially reduced. We encourage you to place an order, as above, and call 780-424-2131 when you arrive - we will run your order out so you don't need to find parking.

Physical gift cards available in store. E-gift cards can be purchased at Brio E-Gift Cards  

Bread Done Differently

Everything is made by hand, the traditional way, using just three ingredients: flour, water, and salt.

Obsessed by Baking

Todd Barraclough started baking in 2006, because he was searching for truly great bread. Over nearly a decade, baking turned into an obsession—he attended the San Francisco Baking Institute in 2013, and again in 2015, where he learned his craft and developed his own wild yeast. In 2015, he founded Brio Bakery.

Old World Traditions

Brio Bakery specializes in bread the way it’s been made for thousands of years. Using a levain (wild yeast) and only three ingredients — water, flour and salt — baker Todd Barraclough creates handmade, artisanal bread with a taste and texture that is special, and that your family will love.

Viennoiserie

In addition, Brio makes viennoiserie—croissants, brioche, pain au chocolat—with the same care and attention to detail.

Our Baker

Learn everything there is to know about Brio founder and baker, Todd Barraclough.

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Our Bread

Learn everything there is to know about our handmade bread, viennoiserie, and our levain.

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