La Fournée Bleue bakery has been baking its bread since 2018. At the bakery and at the counter, there are two bakers and two saleswomen.
The work is done at night: the dough does not care about opening hours. It is weighed and kneaded the day before, sleeps in the cold, and goes into the oven before the city wakes up. It’s a tough schedule and it’s the only one that yields this result.
We work with natural sourdough, without added yeast, using flour from a local mill. It takes longer, you can taste it, and the bread lasts longer.
The establishment holds its permit from MAPAQ and its staff has undergone training in food hygiene and safety.