French baking is a mix of simple concepts and complex management of time and temperatures.
It is a work of repetition and small details, part art part science ,developed night after night.
It is a trade in France built through sophisticated techniques develop over hundreds of years…

But in the end what really makes a difference is that our products are all made from scratch every night, fresh, from the best possible ingredients we can source. We roast the garlic for our garlic bread, we cut the olives, we make our own Foccacia topping mix, we melt the butter and incorporate our brown sugar and cinnamon, time after time.
All the recipes and techniques we are using came from France with Nick, so you know the product will be of the highest quality, and unique in many ways.

Our bread are mixed with our French levain, and some cold water to develop a good texture and draw the flavors out of the Canadian flours. Cold water and a very light amount of fresh yeast allows for a slow and controlled fermentation, delivering very consistent products unlike anything you have seen.
The bread will keep for several days, have a nice flavor but not a strong acidity, and offer an array of texture and feels depending of the bread of your choice.
Baked on stone in our electric oven, we are able to get the most even heat and control the moisture throughout the baking to bring you BREAD!
We use autolyse techniques for our baguette mixes, our Focaccia and Ciabatta are light as air thanks to a mixing trick called bassinage that will allow mixing doughs up and above 100% hydration (more water than flour!), and so on. It’s not simple, but it brings you some unique products every morning..

Our croissant and brioche recipes comes from Lyon, with the blessing of the original owner, Nick’s mentor.
It takes on average 24 hours from the mixing of the dough to the croissant coming out of the oven… so it’s not a quick and simple process! First the dough has to be mixed just right, then cooled down and left to relax. Once cooled it will be left to warm slowly for 12 hours at which point the work will start. First the butter will be incorporated, then the dough stretched out very slowly, less than half a millimeter at a time, until it’s ready to be folded. Then it will rest again, be stretched very slowly again, and folded in a different way to show the layers. after a final resting time the dough will be stretch to be cut, then proofed, and finally baked.
The advantage of doing all this is a much higher quality, and the ability to offer all kind of croissant: Chocolate, Bacon&Cheddar (breakfast), jam, Spinach&Feta, in different sizes and shapes. For we eat with our eyes first…

Almond croissants anybody??
Almond croissants anybody??