About Mother

Truth: Mother Bakery was never part of the “plan”.

When we opened the doors to our French-Canadian restaurant, Chartier, in 2016 - we knew two things:

1. Having great bread in a French restaurant is as important as a sushi house having great rice.

2. Food is love, so whatever we decide to make - it had to be made with love (and intense amounts of butter).

With this in mind, we set off to the San Fransisco Baking Institute to learn the art & science of the perfect natural sourdough, and it wasn’t long before loaf production was in full swing. So much so, that we actually started offering off-sales of these beautiful boules from our kitchen window (coined by customers as the “bread window”).

Word spread fast, and we soon had a loyal following of locals who lined up outside our kitchen window every morning to buy our bread. Over the years, we experimented with other additions; donuts, brownies, cookies, croissants - and it wasn’t long until we had six full-time, experienced and talented bakers operating out of 300 square feet of our restaurant kitchen.

Expansion was necessary, and after a LONG search for the perfect sunny spot to call home - we opened our dedicated bakery production space, Mother, in Nisku’s Business and Entrepreneur Centre. It’s the perfect spot for our team to artistically innovate traditional recipes using natural levain (aka Mother, aka starter) - utilizing her in everything from our bread to our croissants, cinnamon buns, donuts and so much more.

Our focus is quality over quantity - encouraging mindfulness in every bite you savour.

We hope you taste the love - because holy toledo, it’s in there.