Learn more about a local baker who turned her passion into a flourishing bakery offering Artisan sourdoughs, unique danishes, and sweet delights.
Begonia Bakehouse is the brainchild of Calgarian and SAIT graduate Elizabeth Reimer. Located just off 17th Ave., Begonia has become a must-try destination. Reimer makes the naturally leavened version of sourdough, which takes three days to ferment before baking. Open Thursday – Sunday, Begonia offers regular and sprouted baguettes with a different variety of fruit and nut sourdoughs every day. Danish and croissants are popular and the pancetta-potato-and-everything bagel is a top seller. Along with the classics, Reimer fearlessly experiments with seasonal fruits and vegetables, adding new items to the menu weekly.