Maple Pecan Sticky Bun
$6.50Brioche swirl, maple caramel, toasted pecans. The one people drive for.
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Kensington · Calgary · Since 2019
Good afternoon,the kitchen isin full swing.
Brunch through dinner. Bread out of the oven at seven. The coffee is serious; the room is not.
What it's made of
Anatomy of the sticky bun
01 · The dough
Brioche laminated over three days, rolled out by hand at five in the morning. Never sooner, never from a freezer.
02 · The caramel
Single-origin Quebec maple, cooked dark to 118° and poured while it still moves.
03 · The pecans
Toasted whole the same morning and split by hand. Never from a bag.
04 · The butter
Cultured cream, churned in-house, folded in cold so the layers stay layers.
05 · The finish
Fleur de sel, pulled across the top while the caramel is still glass-hot.
01 · The dough
Brioche laminated over three days, rolled out by hand at five in the morning. Never sooner, never from a freezer.
02 · The caramel
Single-origin Quebec maple, cooked dark to 118° and poured while it still moves.
03 · The pecans
Toasted whole the same morning and split by hand. Never from a bag.
04 · The butter
Cultured cream, churned in-house, folded in cold so the layers stay layers.
05 · The finish
Fleur de sel, pulled across the top while the caramel is still glass-hot.
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From the kitchen
Three things people drive for
Cider-Braised Short Rib
$32.00Alberta beef braised in apple cider, parsnip puree, crispy sage.
signaturegluten-free
Smoked Salmon Benedict
$19.00Poached egg, cold-smoked BC salmon, hollandaise, toasted english muffin.
The short version
A bread counter that
got out of hand.
Four stools became a whole room. The idea never changed: seasonal Canadian cooking, made from whatever the market brought, served where you can smell the oven.
Our storyDinner is the quiet flex
Book a table for the golden hour.
1124 Kensington Road NW
Mon–Fri 7:00–21:00 · Sat–Sun 8:00–22:00