|Payment |||Interac, MasterCard, Visa|
|Getting There |||In Bison Courtyard on Bear Street, one block west of Banff Avenue.|
|Summer Hours Daily 7AM – 7PM; Winter Hours Wednesday-Monday 7AM – 7PM, Closed Tuesday|
Profile Last Updated: April 16, 2008
Wild Flour bakes a variety of breads daily, using organic whole grains and unbleached flours wherever possible. All breads are fat-free or low in fat, and are baked in a stone hearth on location. Breads baked daily include country sourdough, mixed grain and wild seed, Banff baguette, wheat levain, Jewish rye with caraway seeds, and ciabatta, an Italian white bread which has a distinctive long, flat shape. In addition to the daily breads, each day of the week finds a new addition to the lineup. For example, on Tuesdays they offer a five-grain rye sourdough, on Thursdays there is a walnut raisin levain, and on Fridays there is Warthog rye, named for and made with Warthog ale from Big Rock Brewery.
Coffee in the Morning
Wild Flour features coffees from Kicking Horse Coffee Company, with four roasts on the menu. 454 Horsepower and Kick Ass are both rich, dark roasts. Three Sisters is a blend of dark, medium and light beans. Cliffhanger Espresso is a strong Italian style, flavourful brew. Accompany your morning cup of coffee with a freshly baked treat from the bakery. Choose from a variety of scones, low fat muffins, cinnamon buns, or a slice of sweet loaves like Omega 3 banana, carrot, chocolate zucchini, or sour citrus.
Lunch at Wild Flour features grilled paninis with various fillings. Choose from roasted vegetables and goat cheese; Italian coldcuts with mozzarella and basil; albacore tuna salad with olive tapenade; or the vegetarian special. Finish off lunch with a rye brownie, a peanut butter seed bar, a lemon tart, or a date square.