The final bakery I’ve visited in Montreal was Mamie Clafoutis. This bakery started in 2008, by Nicolas, a pastry chef and Joseph, a baker, originally from France. They moved to Montreal to build their dream, committed to find and share their fond childhood memories. The first bakery opened its doors in Outremont. They use traditional skills and using the best ingredients and organic if possible, like the Canadian flour from La Milanaise Mill.
I had a fairly hefty amount of pastries to taste at their retail bakery/cafe. Their raspberry and white chocolate bundt cake was wonderfully moist and fine crumbed. The pistachio-raspberry croissant was delicious and the pistachio paste was intensely flavored (in a great way). The lemon meringue tart had a good balance of tart and sweet and the crust was nicely crisp. The raspberry flan was creamy and the tart base was sturdy enough to hold the custard. The cappuccino served here is fine to pair with the pastries but nothing remarkable.
I did pick up two loaves of excellent bread before I left. The walnut and blue cheese loaf was unique and delicious. I appreciated the fact it’s not overtly salty or too cheesy when it’s toasted (some breads that incorporates cheese would be heavy and greasy when heated). The twisted baguette was an interesting shape to see and it’s a solidly good baguette.
The house made confections of cherry and raspberry gummies were pleasantly chewy and not too sweet. The dark chocolate almond bar was very good as it’s tempered well (has a good snap) and it’s wonderfully bittersweet.[alpine-phototile-for-flickr src=”set” uid=”26389565@N00″ sid=”72157710019752912″ imgl=”flickr” shuffle=”1″ style=”gallery” row=”4″ grwidth=”1200″ grheight=”800″ size=”640″ num=”30″ shadow=”1″ border=”1″ align=”center” max=”100″]