Hi...I'm lynn and i'd love to be your new dough dealer :)
My Story
On a cold and snowy morning in February 2025 I woke up and decided to make a new sourdough starter. It had been a few years since I baked sourdough and I had a strong feeling that it was something I needed to do (and it had absolutely nothing to do with the fact that I didn't want to shovel my driveway). Little did I know that this was the Universe setting me on a different and completely unexpected path. Fast forward, after 6 months of nurturing a robust starter and experimenting with many recipes (oh....so many recipes), and Lynn's Sourdough Bakery Co. was open for business!
While my starter, Godrich Gryffindough, and I developed our working relationship I began to start thinking about what I wanted my business to look like. 3 things remained constant:
- Quality - the ingredients had to be wholesome, the process efficient and hands-on, and the product exceptional
- Price - with the cost of groceries and life in general, I wanted to sell a product that was affordable to everyone
- Customer satisfaction - I knew I could develop the best product at the best price, but I have always felt that establishing good relationships in the communities I serve is equally as important.
As my customer base in Redwood Meadows, Bragg Creek and surrounding areas grew, so did my excitement - and my menu! Today I operate a busy little microbakery from my home 7 days a week, and I love every minute of it. I get to wake up every morning, turn my ovens on and pursue my passion - hashtag so very, very grateful :)
In addition to nurturing my obsession with sourdough daily, I have owned and operated a takeout and delivery pizza restaurant in SW Calgary since 2015. As both the financial and operations manager, I got a whole new insight into the food industry, and I bring that hands-on knowledge and experience to my bakery.
My Products
I use a mature and well-balanced sourdough starter in all my products - no artificial yeast, just natural fermentation that is healthy for the body.
Ingredients
Sourcing the best ingredients for my bread is a priority. I use a high protein all-purpose unbleached flour for my starter and in all my recipes.
- My bread is made with 3 simple ingredients - flour, sea salt and filtered water
- My buns are made with flour, sea salt, filtered water, milk, butter and organic cane sugar
- My bagels are made with flour, sea salt, filtered water, organic cane sugar and maple syrup
Simple. Delicious.
In addition to being certified by Alberta Health Services in food handling, I also pratice allergy awareness with my methods and baking. I have several customers with gluten intolerance/sensitivities who have been unable to enjoy bread until they tried mine - I love this for them! Therein lies the beauty and benefit of the sourdough process - natural fermentation between 24-36 hours that aids in digestability.
I mostly bake-to-order so if you have any allergy or sensitivity issues, let's chat so I can ensure you get the best and safest product.
"LIFE IS TOO SHORT TO EAT BREAD THAT IS NOT FERMENTED"
Lynn, 2025