Bakery in Abbotsford

It's Friday night, the grill's warming up, and you need buns that won't fall apart halfway through dinner. That's the job these sandwich buns are made for.

Each one has its own shape. Burger buns are round and soft, sized to hold a veggie patty and all your toppings. Sub buns are long, built for deli-style sandwiches packed with cheese, lettuce, peppers, and sauce. Kaiser buns have a firmer top and a soft middle, so they're great for bigger, heavier sandwiches.

Don't mix these up with pav buns. Burger, sub and Kaiser buns are Western-style sandwich buns. They're larger and firmer, and they're made to hold a filling inside. Pav buns are small, soft dinner rolls meant to sit beside a dish, not wrap around one.

Families in Abbotsford pick up these buns for school lunches and backyard barbecues. Caterers and small restaurants use them too, since a sturdy bun keeps a sandwich together through a busy lunch rush.

Truth is, the bun is the part of a sandwich people think about least, and it's the part that decides whether the whole thing holds up. You can see more about sizes and uses on our Burger, Sub & Kaiser Buns page.

Do you want a soft, classic loaf, or something with a little crunch on top? With our white and sesame bread, you get to choose.

Our plain white bread is soft and light, with a gentle flavor that kids tend to love. It's the loaf for grilled cheese, bread pakora, and simple jam sandwiches. It's also the bread a lot of us grew up with, so it brings a bit of comfort to the table.

The sesame version starts with that same soft white bread and adds sesame seeds on top. The seeds toast while the loaf bakes. That gives every slice a light, nutty taste and a nice bit of texture without making the bread heavy.

Plenty of families keep both loaves in the kitchen. White for the kids' lunchboxes, sesame for the grown-ups' toast.

White and sesame bread works for everyday meals, but it's also handy when family's visiting and you want a fresh loaf ready for breakfast. We bake both kinds fresh at our Cedar Lane shop, so you can pick up whichever one suits your week. Read more on our White & Sesame Bread page.

Abbotsford has one of the largest Punjabi-Canadian communities in BC. That means a lot of homes here want kulcha on the table, and not just on special days. Our kulcha buns are baked for exactly that kind of everyday meal.

A kulcha bun is a soft, leavened Indian bread. It's plain and gently flavored, so it lets your food be the star. Tear it open and use it to scoop up chole, dal, or any sabzi you've made for dinner. It's also lovely warmed on a tawa with a little butter.

Kulcha buns are different from our methi buns (methi kulcha). Kulcha buns are plain. Methi kulcha adds fenugreek leaves to the dough, which gives it a stronger flavor and makes it more of a snack. If you want a side bread for a full meal, kulcha buns are the one to grab.

A good kulcha should be soft enough to tear by hand and plain enough to let the curry shine.

Our family's baking started in Punjab, so kulcha feels close to our hearts. We bake them fresh, the way they've always been made in our tradition. See more on our Kulcha Buns page.

Take a plain kulcha, mix fenugreek leaves into the dough, and you've got our methi buns (methi kulcha). That one change makes a big difference in taste.

Fenugreek, or methi, has a warm, slightly bitter, savory flavor that a lot of Punjabi families know from home cooking. Baked into soft kulcha dough, it turns a simple bun into something you'll want to eat on its own.

That's the main difference from our kulcha buns. Plain kulcha buns are an everyday side bread for curries and dal. Methi buns (methi kulcha) have more flavor of their own, so people often enjoy them as a standalone snack instead of a side.

A favorite way to eat them is with a hot cup of chai in the afternoon. Warm one up, sit down for a few minutes, and you've got a little tea-time break that tastes like home. They're also nice to put out when guests drop by, since they don't need anything else on the plate.

We bake methi buns (methi kulcha) fresh with the same family care we put into all our kulcha. Read more on our Methi Buns (Methi Kulcha) page.

Garlic bread is a savory side for dinner. Sweet buns go the other way. They're a soft, lightly sweet treat, closer to a snack than a side dish.

Our sweet buns are baked fresh with a fluffy inside and a gentle sweetness. They aren't heavy or sugary. They're just sweet enough to feel like a little something special.

Most families enjoy them in one of a few ways. Some eat them at breakfast with butter. Others save them for the afternoon, when a warm cup of chai and a sweet bun feel like the best part of the day. They also tuck nicely into a lunchbox.

There's something about a sweet bun with tea that brings people to the table.

Sweet buns are handy to have around when relatives drop in or when the kids come home hungry. You can set out a plate without any fuss, and everyone finds one they like. We bake them with the same family tradition that goes into everything on our shelves here in Abbotsford. See more on our Sweet Buns page.