While everyone seems to have their favorite croissants, I personally prefer ones where every bite tells a story. You know, a creation that certainly tells something gourmet, but also testifies to the passion and approach of its creator.
I have decided to share with you my 7 favorite croissants in Quebec, which are characterized by a slightly more personal approach and whose result is particularly delicious because they tell much more than just a taste story… Because “a croissant is sometimes not just a croissant!
At Potter’s
Photo provided by Chez Potier
At the pastry shop and deli Chez Potier, nothing is taken lightly. So much so that every ingredient that comes through the lab door is carefully selected to maintain the highest quality standards. This applies to the cakes, but also to the large selection of pastries: Swiss bread, Kouign-Amann, Cannelé Bordelais, cookies and croissants. For the latter, Belgian butter (sustainably grown) is preferred over the various Quebec butters due to its higher fat content. An airy texture that borders on perfection, crispy on the outside and melting in the middle… Not to mention the buttery flavor that sets the tone for the next bite.
Bread… That’s all!
Photo provided by Du Pain… that’s all!
Charles Létang and Émilie Vallières, co-owners of Du Pain bakery… C’est tout! in La Pocatière, skillfully manage to share their love of grains and the bakery profession through their selection of sourdough breads, baguettes and fougasses. as well as the pastries they offer. The use of stone-ground organic flour from the Seigneurie des Aulnaies applies not only to the breads, but also to all the baked goods on offer. Through this use, supplemented with whole grain sourdough, the croissant gains enormous flavor and complexity. If the butter stays in your mouth, it’s a real treat!
Racine’s Farm Bakery
Photo provided by Racines Boulangerie
When we visit the Racines bakery in Rivière-du-Loup, we understand what a farm bakery is. We see it, we smell it, we taste it. The grains come directly from Mont-Joli and are then milled on site, while the fruits and vegetables come from their own garden. Fabien, the baker, combines his know-how, local knowledge and creativity to produce exceptional breads, quiches, focaccias and fabulous pastries such as sweet or savory Danish pastries, cruffins (hybrid of croissant and muffin) and croissants. Perfectly rolled, the croissant is the expression of the Quebec terroir: the butter comes from Laiterie de La Baie in Saguenay-Lac-Saint-Jean, the flour from the Goenel farm and the honey from Projet la Ruche, both in the Bas-Saint region -Laurent.
The Tamelier
Photo provided by Le Tamelier
There are some really good croissants in Blainville! Led by baker Mathieu Lhomelet, it’s up to turner Rémy Guichart to deliver flaky happiness every morning. We are entitled to a product that corresponds to the rules of art in their purest form. Butter, an important raw material for every good croissant, comes from Belgium and is known for its higher fat content. We take the opportunity to go with another creation with impeccable puff pastry, followed by a good bread!
Thank you life
Photo provided by Merci la vie
This bakery will undoubtedly make you thank life for coming here. On site or to take away, you can enjoy breads and pastries full of life and flavor. Fermentation is a playground that baker Albert Elbilia particularly loves, venturing into areas that few bakers dare to venture into. Croissants, pralines and danishes with seasonal fillings are all made from a dough soaked in carrot juice, giving every bite a special something. It cracks, it melts, it is spicy, it is alive… When I told you that it is not just a matter of taste, I confirm to you that a visit to Merci la Vie is an experience that will not leave you indifferent will let. You can also dine à la carte on site (morning and lunch).
Jolifeu Bakery
Photo provided by Le Cuisinomane
After wandering around great restaurants in Montreal (he was the chef, she was on duty), this couple decided to return to the region last spring to pursue a shared dream: opening a bakery. Their experience in catering, coupled with their shared passion for bread, creates a simply magical result! With a slightly different approach to traditional baking, they lovingly share delicious sourdough breads made from local grains and pastries that are worth the detour. The croissant is made with three local flours (Moulin des Cèdres wheat, Moulin de Soulanges wheat and Charlevoix cream wheat) and a small touch of sourdough, which gives it a particularly complex and tasty flavor. Be sure to try the cube croissant, always generously filled with seasonal fillings.
Gourmet District (Carrier Market)
Photo provided by District Gourmet
We might not think about heading to the Marché Carrier du District Gourmet in Sainte-Foy to stock up on croissants (and pastries), I admit that. However, I guarantee you that the detour is absolutely worth it. Dear Quebecers, consider yourself lucky: Maëva, pastry chef at the Gourmet Hall, shares her impressive past in Michelin-starred restaurants and palaces through plated cakes, pastries and desserts. Her croissant, which she learned to master alongside Alexandre Merlet in the Vendée, France, is a proud homage to her past, as it is easily the best in Quebec City. His secret? The technique and the many trials and errors are inevitable, but its unique taste, its touch of pleasant acidity that stays in the mouth for a long time and results from a dough made from rye sourdough – you have to taste it to understand it.
So if you’re craving croissants (or sugar), head to District Gourmet!
To round out the top 10, here are three more croissants worth checking out: Chouquette (Quebec), Hof Kelsten (Montreal) and Feuilleté Café (Montreal).
►Tommy Dion is a food columnist/critic and founder of the web platform and gourmet guide www.lecuisimane.com.