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
Bank Street store best reached via Fourth Avenue
The French Baker is featured in the 2011 La Presse survey of the best croissants ... in Québec!