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We're Open!



BUTTER BLOCK & CO

The Devenish Building
Suite 111, 908 17th Avenue SW
Calgary, Alberta T2T 0A3
 

HOURS:

Tuesday 07:30- 5:00pm
Wednesday & Thursday 07:30 - 3:00pm
Friday 07:30 - 5:00pm
Saturday  08:30 - 5:00pm
Sunday 09:30-3:00pm

or until all pastries are gone
 

Closed on Holidays
 

 


C

 

 

INSTAGRAM

 
View fullsize UBE X SESAME Using powder purple yam into our croissant dough, giving it the vibrant color, contrasting with black sesame, which will also offer a crunch! Finishing this off with our tahini cheesecake batter in the centre! Pre-order on our website
View fullsize We will take care of the baking so you can sit back with a cup of coffee, and eat away! #enjoyyourfriday
View fullsize Starting Monday with @good.news.calgary, a new hang out spot in Inglewood! Easily accessible by walking in, driving in and biking in! Doors open at 8am on weekdays and serving their own soft serve throughout the hot summer days! Our newest partner
View fullsize Wake up and let’s go! Let’s not waste any Sundays of the summer! Wherever your adventures take you, make sure you bring snacks along!
View fullsize @french50bakery x @highlinebrewing x @butterblockyyc Bread, beer and pastries now available in @inglewoodyyc! Every Saturday at 9am, Marie would drive in from Okotoks, set up and get coffee ready! At noon, it’s beer o’clock, where Gram
View fullsize Ten days of #tasteof17th! Accepting one per person and one voucher per transaction! Jump on our promo: One eco-bag with a dozen of our classic BIYs for $30!! And for $35 you may also get your second bag! If you don’t have a voucher, no worries
View fullsize After some serious scrubbing and reorganizing, we finally have made more space in the kitchen for our future freezer! Which means we can almost double our production and hopefully won’t be sold out too often! But for now, get ready for tomorr
View fullsize Earning cash back for eating croissants sounded like a dream, until we met @neofinancial 🙌🏻 Their marketing team reached out and learnt about our needs, they then created a reward program that caters to our business! Not only do we get to benefit
View fullsize Wednesday. Mid week, the day we all hustle to ensure Friday can be short and the weekend will be awesome! For us, and perhaps many others in the industry, it’s the day we can have a shorter prep list or even a slight chance of getting off wor
View fullsize Our evolution of Pain au Chocolat, which did you like best? Our mission was to make it more chocolate tasting rather than “sweet” by using 44% cocoa mixed into the dough. Sometimes it was tougher because cocoa also soaked in more liquid