We’re excited to share that Bootsma Bakery has been featured in Culinaire Magazine! It’s an incredible honor to see our bakery recognized for its dedication to fresh, handmade baked goods. Being part of Alberta’s vibrant culinary scene is something we cherish, and we’re thrilled to share our passion with both locals and travelers. Take a look at the article excerpt below to see what Culinaire Magazine has to say about us!
From The Article
Jamie Bootsma is the owner and operations manager of Bootsma Bakery in Lethbridge, a European-inspired bakery with Dutch roots.
“I chose this recipe to highlight the variety of grains grown in Alberta, showing how simple and rewarding it can be to support local agriculture and experiment with diverse ingredients,” she says. Bootsma uses local barley flakes and flour, the sugar is produced at the Taber factory using locally grown sugar beets, and her vanilla extract is from Baking Barn — a local company that produces vanilla extract from Madagascar vanilla beans.
“While the texture may differ from traditional cookies, it’s equally delicious. I adapted a childhood favourite recipe for Open Farm Days as a fun, unique way to showcase ingredients from farm to table. The eggs come fresh from the chickens, and grains like barley, oats, and wheat are harvested, milled, and transformed into the flour we use to bake tasty treats.”