These bakeries are distinguished by commendable know-how, respect for the product, as well as a “know-how-to-promote” Quebec grains. Each bread made by these artisans represents a story, a sharing, which takes the form of a loaf, a bastard, a string, a fougasse or a baguette. Whatever your choice, you can be sure that the bread will taste as good as it does for you! Here are some good bakeries to get your daily bread.
This bakery, which is barely a month old, is a dream come true for Mathieu Lhomelet, this talented young baker. He, who has proven himself by baking in the biggest houses in Montreal, finally offers a product entirely in his image, where techniques and know-how blend perfectly with his values of highlighting the grains and artisans of Quebec. We love the khorasan, quinoa and cranberry loaf, the olive focaccia, the country loaf and of course, some sweet treats from the Guichart-Denis duo.
► facebook.com/LeTamelierboulangerie/
► 1199 boulevard du Curé-Labelle, Blainville
This bakery, located in the Laurentians, is a sign that passion and the love of sharing will always triumph. Since the opening in 2015, the self-taught couple has undeniably won the hearts (and palates) of Quebecers with, in particular, breads that have personality. These are made from organic grains from Quebec, then fermented between 72 hours and 230 hours (!) to make it both more tasty and digestible. A visit to Merci la Vie is definitely worth the detour!
► shop.mercilavie.co
► 485 boulevard des Laurentides, Piedmont
Few bakeries grind their beans directly on site. Among them, the baker Martin Falardeau of La Meunerie Urbaine was one of the first in Quebec to engage in this far from elementary process. Working with freshly ground flour not only makes the bread tastier, but also more nutritious. To taste the difference, we opt for its breads made from wheat or spelled.
► la-meunerie-urbaine.business.site
► 6151 Monkland Avenue, Montreal
The Automne bakery has quickly become a favorite in the Rosemont-La Petite-Patrie district, and for good reason. From day one, the two friends – one baker, the other chef – displayed their values and their philosophy of offering tasty, nutritious breads made from high-quality local ingredients. Six great years later, we are delighted that nothing has changed, apart from the desire to offer a higher quality product every day.
► automneboulangerie.com
► 6500 Christophe-Colomb Avenue, Montreal
► Tommy Dion is a columnist/food critic and founder of the web platform and gourmet guide lecuisinomane.com.
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