AUTOMNE BOULANGERIE

This artisanal bakery has not been empty since it opened in 2016. Behind the project are Seth Gabrielse, a former employee of Laloux and the SAT Culinary Lab, and Julien Roy, crowned best apprentice baker at the ^4th world bread fair in France while working at Le Pain dans les voiles. Here, the emphasis is on healthy, natural and homemade products grown in Quebec. In addition to breads and pastries, we prepare soups, sandwiches, pizzas, savoury pies, etc. Possibility of tasting these sweets on site, in the Scandinavian-style premises.