Let the levain do the talking: Boulangerie Guillaume bakes Quebec flavours into every loaf

Lovely yeasty smells waft westward on Fairmount, drifting towards Saint-Laurent, escaping Boulangerie Guillaume’s modest storefront. At the heart of the scent are their many breads, ranging from traditional baguettes and sourdoughs to more innovative offerings like the banana-cardamom loaf and the tamari-tinged sunflower seed baguette.

Don’t even get me started on the sinful pleasures of the petit écolier (a bun interspersed with white chocolate, cream and dark chocolate bits), the apple-caramel bun and the sharp cheddar and fig roll. Each and every loaf that emerges from the ovens at Guillaume seems to be charmed. They even pass the ultimate test with flying colours: these breads are still edible (Nay, a joy to eat! Untoasted !) on day two.

Their all-too-reasonably priced breads are even harder to resist when you know the provenance of the ingredients: Quebec. Guillaume uses organic Quebec flours – white, whole wheat, kamut and spelt, among others – and finds local organic ingredients whenever possible. Each bread has an ingredient list accompanying its name and price. Direct trade (organic) coffee is sourced from local roasters Saint-Henri, kombucha from raw foodies Crudessence, and a variety of non-pasteurized fruit juices are bottled by the Longueuilbased Plein Jus.

In their lunch counter, there is a rotating selection of sandwiches made on Guillaume bread, ideal for lunch on the go. A commitment to quality is backed up by an interest in food security, making Boulangerie Guillaume a gourmet locavore’s delight.

Boulangerie Guillaume

17 Fairmount East | Metro Laurier