), la Boulangerie La Rémy (La Rémy Bakery), located in Baie-Saint-Paul, is a modern establishment which operates the old-fashioned way. Bread is baked in two brick and clay wood-fire ovens modeled after 18th-century French ones. Except for the baguette and the brioche, it is made with local wheat stone-ground at the nearby mill. Everything is hand-shaped.
I was seriously taken by the “pain au fromage” (cheese bread).
…and of course, Quebec’s own traditional bread, the popular “pain à l’eau” or “pain de ménage” (made with white flour, lard and sugar):
Having grown up in Paris (and traveling there regularly), I have eaten my fair share of brioches overtime and I can safely say that this unconventional looking one was probably one of the best, if not the best I have ever had. Kudos to the bakers!