Farewell processed foods. Adieu trans-fats. Hasta la vista preservatives. 
Parting is such sweet sorrow.
Or just sweet, thanks to newly opened Bianky’s Bakery, specializing in French pastries and breads all made without preservatives.
We discovered the bite-sized bake shop as we were strolling along 17th Avenue last weekend. We pushed open the door, walked in and stood, mouths gaping, at the rows of fresh croissants and scones.
We devoured the chocolate croissant ($1.95) in a single gulp (it flaked and bubbled in all the right ways), then followed it up with the feta-and-herb scone ($1.50). We ogled the pretty sweet tarts ($2.60-3.10), biscotti ($12 for a dozen) and cookies, and bought a couple for the road. Everything’s made with zero preservatives and real butter. (We’re cutting out the unnecessary extras, not the calories.)
Mack Hosein, a young Egyptian-Calgarian, started the bakery a few months ago but the sign just went up Saturday. He makes everything daily in-house, including sandwiches and soups for eat-in or take-out, plus a variety of cakes and pies to bring home. (So we’ll never have to part from their sweet stuff again.)
Bianky’s Bakery
121, 1013 17th Avenue SW
403-244-0103