Sidewalk Citizen Bakery

Sidewalk Citizen's specialty is long fermentation, hand made sourdough bread made from local organic flour. Inspired by the bustling street foods of Israel, the sun drenched markets of the Levant region and the vast outdoors of the surrounding mountains and prairies. The food combines Mediterranean flavours with local ingredients. 

The bakery co-exhists in the seam between tradition and innovation, to preserve and invigorate centuries-old methods while creating exciting new flavour combinations. Like going on an adventure but remembering you have home to return to. Sidewalk Citizen Bakery is committed to the city of Calgary, the local food producers, food consumers, the artists and Calgary's sidewalks.

sidewalkcitizenbakery.com

About Us

Michal Lavi

Born in Israel, Michal graduated with a

Geology degree and a minor in Applied

Mathematics from the University of

Calgary. After working several years

as a geologist she quit her job to

pursue her passion of making films and

opening the bakery. Michal has written

and directed six short films screened

in over 50 international and national

festivals. Currently she is working on a

feature length film called Road Trip to

the Biggest Perogie in the World , and

is developing a one-hour TV drama. She

manages the bakery with Aviv, develops

the bakery’s connection and support of

Calgary’s arts community, and curates

the Tzavta Salon series.

Aviv Fried

Born in Israel, Aviv Fried graduated

with a Physics Honours degree and

a Masters in Biomedical Engineering

from the University of Calgary. He

turned down a finance job in Toronto

to pursue his passion to become an

artisan baker. Self-taught at the start,

Aviv later trained in Vermont with

Jeffrey Hamelman of King Arthur Flour,

in Paris with sourdough master Jean-

Luc Poujauran and in San Francisco

with Chad Robertson from Tartine

Bakery. He staged at Ottolenghi in

London and and at Blue Hill Farm with

Dan Barber in NY. His travels took him

to the Himalaya where he baked bread

in Tengboche Buddhist monastery and

the Everest Base Camp.

From delivering bread on bicycle in

a one-person operation, the bakery

slowly grew and is now located in the

East Village where it employs 40 people

who makes fresh pastries and bread

from scratch from local ingredients. .

In 2011, Aviv was chosen for Calgary’s

Top 40 Under 40. The bakery has been

featured in numerous articles in local,

national and international publications.

Colin Metcalfe

Colin started his culinary career by taking the apprenticeship program at SAIT. After graduation he started working at Catch Restaurant where he learned all about cooking top quality seafood and how to run a successful kitchen. It didn't take long before moved his way up to running the Oyster Bar restaurant. While at Catch he implemented the Ocean Wise program, helped to win the national 2009 Gold Medal Plates competition and won many oyster shucking competitions. After 5 years at Catch he moved on to run Thompsons restaurant at the Hyatt as well as the Raw Bar Restaurant at Hotel Arts. He would compete again in the national Gold Medal Plates competition 2011 with Hotel Arts. After working in large hotels for a couple of years he moved on to work for the Concorde Group where he helped open Model Milk, Double Zero Pizza and National Beer Hall. After working with the Concorde Group for almost 2 years the moved on to work with Sidewalk Citizen Bakery in March of 2012. He currently still works at the bakery and he also teaches a variety of cooking classes at the Paintbox Lodge in Canmore.