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.
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.
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 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.