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Guillaume or Mamie Clafoutis

I have to pick up some Viennoiseries (Croissants and others...) for a brunch Sunday morning. I'm hesitating between Guillaume or Mamie Clafoutis.

From what I hear, I can't go wrong with either, and the difference seems to be merely personal preference and not overall quality. So should I just flip a coin, they're both not too far out of my way..

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  1. Definitely Guillaume! I love Mamie Clafoutis, but Guillaume is in an other league. Nothing Mamie makes is better than Guillaume's Buns aux pommes... grab as much as you can!

    Plus if you need a baguette too, the baguette tradition is the best in the city. The fougasse à la fleur de sel is pretty awesome and unique too.

    17 Replies
    1. re: Glaff

      Didn't realize they were in a different league, thanks, that makes my choice easier.
      Well, I'll try the different sorts of croissant (regular, choco, almond), and I know they have some nice sweet breads. And now that you mentionned it, I'll try the Buns aux pommes.

      All I've had there were the croissants and fougasse (olive oil and sundried tomatoes I believe it was). By the way, does anyone know if they use almond liqueur for their almond croissants? Sure tasted like it the last time.

      1. re: sweettoothMTL

        The Buns are my new favorite thing in the city right now. Seriously. They're like miniature kouing-aman.

        1. re: Glaff

          What are they called in French, so I'm sure to get the right thing? Brioche aux pommes?

      2. re: Glaff

        I love Mamie C. On Friday there I had a heavenly confection with pistachio paste, almonds, and cherries. I discovered this discussion and tried Guillaume on Saturday. Got a lemon brioche and a chocolatine. Both were extremely dry, and barely edible; about what you'd expect at a gas station convenience shop. The bread looked ok, but only the fougasse looked competitive with Mamie's. I'll never know, because I'm not going back.

        1. re: o_lucky_man

          Are you working for Mamie Clafoutis ? :)

          You sure look like you've never really been to Boulangerie Guillaume. For a chocolatine or a brioche to be extremely dry, it has to be like 4 days old... No need to say that like every good bakery in this city, Guillaume only sells fresh breads and viennoiseries.

          1. re: Glaff

            No, I'm just a happy customer of Mamie C.
            I'd have loved to have discovered another great boulangerie; that's what I expected.
            And I got what I described.
            (The brioche was wrapped in brown paper.)

            1. re: Glaff

              To be honest, the time I tried Boulangerie Guillaume several months ago I wasn't impressed. I can't remember what I tried(maybe croissants, etc.).

              1. re: BLM

                Nothing wrong with that. There's a difference between saying you were not impressed by something you had there and comparing this bakery to a Dépanneur... I would not even say that about the worst bakery in town.

                1. re: Glaff

                  I have been to Guillaume a couple of times now and have *loved* everything I had tried (olive fougasse, chocolate bread, chocolate/hazelnut bread, cheese and oregano bread) but I have to agree about the brioche. I tried the orange and dark chocolate one and it was positively awful. It was, as o_lucky_man said above, incredibly dry and practically inedible. Maybe it would be been better warmed and spread with butter or something, but my understanding and previous experience with brioche is that it is usually a buttery, melt in your mouth kind of bread, that shouldn't need anything else.

                  Other than the brioche though, I would wholeheartedly recommend Guillaume. I also love their opening hours too (7-7) - it is very convenient to be able to stop in before or after work, especially in the summer!

                  1. re: unlaced

                    Thanks for your honest review. I'll give them another try. I think my first time there, I tried some of their non-breads(croissants & maybe a brioche).

                    1. re: BLM

                      Definitely try the breads! The chocolate, chocolate/hazeulnut and cheese and oregano ones that I tried are kind of individual portion sizes, like bread rolls in a sense - just delicious! They have special names but I cannot remember them off the top of my head (the cheese and oregano one started with a c I think) They were not French words that I recognised (I am not bilingual but I know a lot of French food words :) )

          2. re: Glaff

            Not sure why Glaff thinks Guillaume is so much better than Mamie Clafoutis. The bread at Guillaume's is good, but the viennoiserie is terrible! The croissants and chocolatines are soft and soggy, whereas the ones at Mamie Clafoutis rival the best viennoiserie in Paris. The same goes for sandwiches, which are at best mediocre at Guillaume's. Don't even get me started on the fruit tarts at MC. They are phenomenal...

            -----
            Mamie Clafoutis
            1291 Avenue Van Horne, Outremont, QC , CA

            1. re: linzertorte

              Because I like them both, have tried most of the things at both places and can compare ? I rarely go to Mamie or Guillaume for croissants or chocolatines though, as it's too far from home and I only eat that in the morning when it's fresh. Tried only one croissant from Guillaume a few months ago and they were nothing like you describe.

              Not tasted the sandwiches at Guillaume, but the few I had at Mamie where "meh" at best. But still ok for a quick lunch. Not végé-pâté one though... that was pretty bad.

              Breads are really good at both places. But the Guillaumes's baguette tradition is the best baguette in Montreal in my opinion. Same with his fougasses.

              Don't know about the fruits tarts. I've had the tarte tatin which was pretty horrible and a strange clafoutis aux prunes. I'm starting to stick with the cake caramel, as whenever I try new things I'm always disappointed. The other cakes are always a safe choice too, but cake caramel is awesome.

              1. re: linzertorte

                I agree. I would not go out of my way to have a croissant or chocolatine at Guillaume. Too soft, not crunchy or buttery enough for my taste. The almond croissant on the other hand is actually quite nice, unshelled almonds, not too sweet and the almond paste not too buttery. Mamie Clafoutis has the upper hand (and dare I say even a Pain Dore or Premiere Moisson croissant beats Guillaume's)
                But now that the Marie The/Mamie Clafoutis on Parc no longer carries baguettes, they will likely not see me there on Sunday morning anymore. I will continue to get my breakfast fix at Guillaume.

                -----
                Premiere Moisson
                3025 Rue Saint-Ambroise, Montreal, QC H3J, CA

                Mamie Clafoutis
                1291 Avenue Van Horne, Outremont, QC , CA

                1. re: estilker

                  Guillaume's croissants are very mediocre(tried them again recently to confirm). Not even decent.

                  1. re: BLM

                    Has anyone tried the croissants since they reopened? They look quite different now, more crunchy, less soft. I haven't tried one though (can't give up the petit ecoliers!)

                    1. re: unlaced

                      I had one last week, see description above.

            2. Guillaume recently re-opened on Sundays, but I would say they are a bit different in the viennoisseries department (Guillaume seems to have more brioche and less danoises). But it's really an luxury choice.
              Been going to Mamie Clafoutis on Parc, but now that Guillaume is open on Sundays again, I will get my fix there (yes, that buns aux pommes is to die for).

              13 Replies
              1. re: estilker

                adresses would be nice.
                I know that there's a mamie on Van horne street but where is their second location?
                And where's Guillaume?

                1. re: maj54us

                  Not sure what estilker meant, as far as I know, the second Mamie Clafoutis location is on St-Denis, near Square St-Louis.
                  As for Guillaume, it is on Fairmount, just east of st-laurent.

                  Yes, I saw that last week, that they are again opened on Sunday. I never understood being closed on Sunday to begin with.

                  1. re: sweettoothMTL

                    I always wish Fous Dessert would open on a Sunday!

                    I hadn't realised Guillaume was so close to Laurier actually - I am going to try it this Sunday!

                    1. re: sweettoothMTL

                      On their Facebook :

                      "Rendez-vous à la Maison de Thé Marie Thé au 5009 avenue du Parc à Montréal, vous y trouverez un comptoir avec les produits Mamie Clafoutis !"

                      1. re: Glaff

                        Did not know that, interesting.

                        Thank you

                        1. re: sweettoothMTL

                          It's a small location in the basement next to PA. They teamed up with the tea shop next door I think. Open pretty early on Sundays and around noon only few goodies are left.
                          Boulangerie Guillaume is on Fairmount, just east of St Laurent (past Lawrence and next to Montee de Lait Cafe)
                          Oh and the "buns aux pommes" is called that way in French :-)

                          1. re: estilker

                            Great Estilker, thanks, I'm certainly getting that Sunday morning (leave me some!)

                            1. re: sweettoothMTL

                              Good to know. I like Mamie Clafoutis but their attitude is awful. Guillaume, here I come.

                              1. re: oana

                                Curious to find out how is their attitude awful? I always found them polite and a tad rushed in their service missing a bit of warmth but not awful.

                                1. re: maj54us

                                  I never found an attitude problem at Mamie Clafoutis even when busy, if you want to eat upstairs in the tea room they offer to bring it up. I went to Guillaume today just around the corner from Lawrence and was surprised how small it is. I was expecting to get a quiche but they mainly deal in breads and related products, no desserts so the variety is better at Mamie CLafoutis. The buns mentioned above look like sticky pinwheels. I tried a small cheese bread which was quite good. The variety of breads are appealing but will leave that for another time. I like how it was all the open.

                                  1. re: wilmagrace

                                    Thanks for another great find in Guillaume, I have been twice already in the past couple of weeks and their breads are fantastic. Although IMO saying, "Guillaume is another league" is a bit of a stretch. Their baguette for example is almost identical in taste and texture to Clafoutis, their carre is nice and buttery, their integral was also top notch, another smaller whole wheat loaf I tried was also very good. It seems Guillaume does have the upper hand on bread selection over Clafoutis and overall yes they probably do have a slight edge. I too though was disappointed with the chocoalatine, it was very average actually I would say below avg and their croissants were just OK, Paltoquet I believe still has the edge on everyone in that dept.

                                    1. re: ios94

                                      Is it me or has Guillaume made a change to their baguettes? I've also noticed they are undercoating most breads with cornmeal, I don't think they were always doing this (I could be wrong). Just an observation, either way their breads are fantastic.

                                      1. re: ios94

                                        I haven't been a lot this summer but I saw that yesterday on his Facebook :

                                        " Et enfin, affinage de nos baguettes : pavot sur kamut-miel pour du croquant, son de blé sur la BIS pour sa distinction ; ensuite, la baguette tradition sera dorénavant "monoscarifiée" pour souligner son caractère unique à Montréal et aussi accentuer l'oeil de la grigne se qui augmente la qualité de l'alvéolage. "

                                        He sure knows his bread !