All of our breads are baked on the stone hearths of our old French oven on Murray Street. Every night, our bakers mix their recipes from the best quality, unbleached or organic flours available in commercial quantities in eastern Canada.

The traditional French poolish or levain baking techniques allow the doughs to ferment and the breads to rise slowly, providing taste you cannot get from breads made with large quantities of fast-rising yeasts.

We offer at least one special bread on weekdays, several on Saturdays, and a couple on Sundays.