Your questions, answered!
We're happy to answer all of your questions about our products and procedures. If your question is not answered below please submit it under our contact us tab. Thank you!
Where are you located?​
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We are nestled in the inner city community of Ogden/Lynnwood, very close to Glenmore and Deerfoot.
When ordering for pickups our address will be provided at check-out.
What days are pickups/deliveries available? When do I need to order by?​
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We currently offer pickup and deliveries every Friday (unless otherwise specified). Many of our baked goods take 48+ hours to prepare so this allows us the time that we need to prep orders and maintain other areas of our small business. As such, we require your order by Wednesday at 5:00PM for pickup/delivery that week. Orders placed after 5:00 PM on Wednesday will be carried over to the following week.
Do you offer delivery?
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We're happy to offer delivery within a 20km radius of us for a flat rate fee of $7 (Our checkout will determine eligibility based off of your address). We also offer free delivery on orders over $120 within Calgary city limits. ​
What type of payment do you accept?
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Our preferred method of payment is e-transfer to butterbakes@outlook.com - We do also offer card payments via square, however, this is subject to a 3% fee. Credit card fees are expensive for small businesses. To mitigate this, our preference is e-transfer to avoid passing on the fees, or having to raise prices.
Do you have a storefront?​
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No, we do not. Butter bakes is a home-based micro bakery and operate on a pre-order basis, with pickups and deliveries offered on Fridays.
How do I store my sourdough and other baked products?
Sourdough will stale fast in the refrigerator as it draws out moisture and dries the bread out very quickly, so opt not to store it there, unless you’ll be toasting it! (Even breads with inclusions and added ingredients.) Because it’s fermented, it won’t spoil/mold quickly like regular bread and will keep for days at room temperature. The crust likes to breathe and will stay crispy and happy in open air for 24-36 hours. Slice only as needed so the crust will keep the bread fresh. After cutting into it, keep it stored in a cotton tea towel or bread box on the counter. Avoid plastic baggies as they will cause the loaf to "sweat" and soften the crust. If you must store it in a baggie, leave it slightly open at one end.
Sourdough freezes very well. Wrap in plastic wrap and then a freezer baggie. Thaw at room temperature on a wire rack. It will be as fresh and soft as the day you froze it!
I highly recommend freezing our sandwich loaves and bagels after 2-3 days to keep them fresh. These products are preservative free, therefore they can spoil a lot faster than the ones you find at a grocery store.
Our cinnamon rolls are made utilizing the Japanese milk bread method called Tangzhong, this entails pre-cooking some of the flour and liquid in the dough so they stay soft and fluffy just a bit longer than your typical enriched dough products. I recommend reheating cinnamon rolls in the microwave for 15-20 seconds as they are the best enjoyed slightly warm! Cinnamon rolls also freeze very well, wrap well and defrost as required.
Isn't bread unhealthy?
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Humans have been baking bread for a reported 10,000 years. The early 20th century saw the establishment of large, mass-produced baking in cities. By the 1950's, small family bakeries were becoming less common, except in small villages and rural areas. Modernization quickly replaced the slow, long process that used to be bread making. Fast forward to today where commercially baked goods are typically loaded with additives and fillers. Wheat that has been stripped and depleted of its nutrients are being used, never mind the use of glyphosate spray.
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More and more people are becoming unable to consume bread and baked goods without digestive issues, and as someone who’s spent a lot of time working in the food industry, the rate of gluten allergies I’ve seen have increased tenfold. Before I delved into the world of bread baking, I too struggled with the ability to consume storebought bread without suffering consequences. As a mom and someone who cares greatly about the quality of food my family consumes, I wanted to do things the old school way. By creating my own artisan sourdough bread and other baked goods from simple, honest ingredients, I no longer struggled to digest bread. Good things take time and in our modern society, life is so fast paced and rushed; we are frequently in search of a quick fix or solution.
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At Butter Bakes, we do things that take time so you don’t have to. All of the flour used in our kitchen is sourced from local Alberta growers who are committed to sustainable and organic practices – it is then milled at The Scottish Mill where they utilize the traditional practice of stone milling. Stone milling retains much more of the nutritional value of the grain. Our bread is made the way it should be, from flour, water, salt, and the wild yeast captured in my sourdough starter. Our bread is nutritious, flavorful, and sustaining. The process allows for minimum fermentation of 24 hours which not only enables flavour development, but also breaks down sugars in the bread which lowers the glycemic index, making it less shocking to our blood sugar levels. Sourdough bread contains a plethora of naturally occurring probiotic and prebiotic bacteria.
Bread is not bad, the way we have commercialized it, is.