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The Brewery District, Edmonton Bakery


Hello Edmonton! Thank you for the great response from everyone who has come into the bakery and experienced the friendliness of our staff and, of course, our wonderful variety of products! If you have any business meetings, a restaurant requiring fresh baked breads and pastries or an upcoming function, we can help. To our every day customers: we love seeing your familiar faces each and every day!

COBS Bread The Brewery District is your local Downtown Edmonton bakery. 

Conveniently located In The New Brewery District at 11956-104 Ave, Wayne & Yan along with our  wonderful team pride themselves in being your Local Baker. Our traditional bread contains no added sugar, colour or preservatives and is made from 100% whole grain flour. At the end of each day, all our leftover bread is donated to local charities such as Hope Mission, Boyle Street Community Centre, Overlander School, Spruce Avenue School, Operation Friendship Seniors Society and Multi Cultural Health Brokers. We also try and help out wherever we can with other charitable organizations.  All these charities have many dedicated and wonderful volunteers and we appreciate all their efforts!

We start baking each and every day between 1:00 AM and 3 AM.... and we enjoy it!  We are the New Bakery on the block, but have a very established group of dedicated bakers and front sales team. It gives us a great sense of pride being able to supply our customers with quality, fresh products each and every day.  Whether you are picking up snacks for a business meeting on your way to work, or purchasing a loaf on the way home, we love being able to give you that great fresh product that you've come to expect each and every day! Come by and visit us!  - COBS Bread The Brewery District Team

STORE LOCATION

11956 - 104 Avenue
Edmonton, Alberta
T5K 0G6

HOURS OF OPERATIONS

MON to SUN 7am - 7pm

CONTACT INFORMATION

PHONE: 780-423-9955
BAKERY MANAGER:
Wayne & Christina
LOCALLY OWNED & OPERATED BY:
Wayne & Christina

WHAT'S HAPPENING

Doris's Brioche French Toast Muffins

by Yvonne Y | Nov 26, 2017

For the holidays this year, we are pleased to introduce the Cranberry Orange Brioche-- made with the decadence of butter and the festive zest of orange and cranberries. They are a delightful match for your morning coffee, and make a great addition to your holiday cheese spread.

Our new culinary ambassador, Doris Gnandt of Stock & Bones, has incorporated our new Cranberry Orange Brioche into this delicious French Toast Brioche Muffin recipe! Pick up a fresh Brioche loaf today and try her recipe below.

Brioche French Toast Muffins

Ingredients:

  • 6 large eggs
  • 2 1/2 cups milk
  • 1/3 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 Brioche loaf or Challah cut into 1” cubes,

To create a more festive muffin, replace the vanilla and cinnamon with 1 tablespoon orange liqueur and the zest of one orange grated.

Directions:

Preheat oven to 350 F.

In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon.

Coat a 12 cup muffin tin with non stick vegetable spray. Slowly add the cubed bread into the milk and egg mixture, tossing gently to ensure all the bread cubes are thoroughly coated. Allow the mixture to rest as the bread absorbs the liquid; covered with plastic wrap for a few hours or overnight.

When ready to bake evenly but loosely distribute the bread mixture among the muffin cups, filling about ¾ full.  The bread puffs up while baking, but deflates when cool. Avoid having pieces jut out as they could overbake or burn.

 Bake for about 20 - 25 minutes or until tops are lightly golden brown and the egg mixture set. Baking time will depend on the size of the muffin tins and your own oven.

Allow French toast muffins to cool for about 10-15 minutes in muffin pan before gently running a sharp knife around the rim to remove them. Serve with your favourite syrup or simply dust with powder sugar.

*The French toast mixture can also be tossed with your favourite dried fruits or nuts or even sautéed bacon bits prior to baking.

 

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