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Bakery circuit

h
hwertheim Nov 3, 2011 06:16 AM

I got to spend yesterday in Montreal for work. Before and after, I managed to fit in several bakery stops. Since I miss such good bread in Ottawa, I ate it all day.

Le Fromentier (on Laurier)

Good croissant, not blow-me-away good, but very good. I also bought a walnut bread (not the one with cumin) which I am currently eating, that is good, but not spectacular either.

Boulangerie Guillaume

Their walnut bread is my current obsession. It is very sour, with well-toasted walnuts (such a simple thing makes such a difference). I also inhaled a Kamut honey baguette coated in sesame seeds. I realized as I ate it with salted butter that it is very similar to a perfect NY style bagel, in a different form. I went back at the end of the day to buy more, but there was none....

I also bought a pain au chocolat, which was a small baguette stuffed, and not skimpily, with very dark chocolate. I ate it with a banana, and it was revelatory.

Fous Dessert

They make great croissants. I now prefer them to those at Koign Aman, whose have, in my opinion, gone downhill recently.

I have to learn how to make some of these breads...my trips to Montreal are not frequent enough. Thank you Montrealers for supporting such a strong baking community.

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Boulangerie Guillaume
17 Avenue Fairmount Est, Montreal, QC H2T 2L9, CA

  1. m
    marblebag Nov 3, 2011 07:06 AM

    The Kouign Amann croissants vary by season. Since they don't prepare it in a temperature and humidity controlled room, the product changes with the ambient temperature. Having said that, I still prefer their almond croissant although I go to Fous Desserts for the rest.

    3 Replies
    1. re: marblebag
      hungryann Nov 3, 2011 07:35 PM

      So when is the best time of year for Kouign Amann croissants?

      1. re: hungryann
        m
        Maximilien Nov 3, 2011 08:25 PM

        I would say yesterday (tuesday night to wednesday morning ), it was a awesome couple of days, not too warm/cold, not too humid ...

        1. re: hungryann
          m
          marblebag Nov 4, 2011 06:48 AM

          Wait until the middle of the season when they are used to working in the "new" weather conditions and you'll get a more consistent croissant.

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