Montreal is a city that’s burgeoning with great boulangeries for the past five years are so. I’ve visited a few since I love my carbs and always appreciate the craft of bread, pastries, and viennoiserie making especially if it’s part of my breakfast. One of them is L’Amour du Pain. This brand has been around for 18 or so years and have experienced bakers (people who are second, third or even fourth generation) running the operation. They use local Quebec grown and milled flours so the flours are fresh and of course support local farmers. They use imported Belgian butter because it has a lower moisture content compared to Canadian butter therefore making the dough much more malleable when it’s used in viennoiserie doughs and croissants. I’ve visited the Maison Pepin location over on Place d’Youville since it’s the closest to where I was staying.
This particular location is nestled within a really cool shopping space that sells gorgeous artisanally made house ware, artwork and furniture and it has large window seating and plush couch in the middle of the dining area. I can imagine spending hours here reading or working if I didn’t have any plans.
I’ve gotten myself quite a bread selection since it’s the primary focus for them. Their 9-grain miche tasted wholesome and incredibly nutty (even though there are no nuts in there) with a good dense crust. The Pain a Jojo is a milk enriched bread with organic anise seeds and orange peel that was slightly sweet with a touch of pleasant spice. The loaf of cranberries and pumpkin seeds is what I would love to eat with some strong cheese to enhance its unique taste. The cheese bread that’s sold with an adorable wooden box was incredibly rich especially when it’s lightly toasted to really bring out the various cheeses’ flavors but be aware a small slice goes a long way. The Gribouille is a plush stick of savory bread that’s my ideal snack or lunch — made with tomato butter twisted with Swiss cheese, ham and herbs de Provence — lots of flavors and deeply satisfying.
For something on the sweeter note, their almond chocolate croissant is excellent. Flaky and the almond paste filled in there is deeply rich and almond-y. The strip of dark chocolate was pleasantly bitter to cut the sweetness of the almond paste.[alpine-phototile-for-flickr src=”set” uid=”26389565@N00″ sid=”72157709785748872″ imgl=”flickr” shuffle=”1″ style=”gallery” row=”4″ grwidth=”1200″ grheight=”800″ size=”640″ num=”30″ shadow=”1″ border=”1″ align=”center” max=”100″]