The workshop
We start at 4 AM. That’s the secret.
Clémentine Larose trained at the École hôtelière de la Capitale, then spent four years at a pastry shop in Lyon where margarine and powder mixes were forbidden. She came back to open her own shop on Saint-Vallier street in 2018, with the same rule.
Everything is made here: hand-turned puff pastry, creams cooked each morning, fruit bought at the Old Port market in summer. Two pastry chefs work with her, Vincent on chocolate and Fatou on entremets. Whatever's left at 5:30 PM goes into a half-price surprise bag.
Three pairs
of hands
Nobody else touches the dough. Everyone has their station, and everyone tastes everything before it goes in the display case.
Clémentine Larose
Trained at the École hôtelière de la Capitale, then four years in Lyon. She writes the menu and designs special-occasion cakes with you.
Vincent
He tempers, moulds and coats: chocolates in boxes of nine, bars, Easter eggs and every chocolate decoration on the entremets.
Fatou
Mousses, cremeux and mirror glazes: the day's entremets in the display case, and tiered wedding cakes.
What goes inside
No margarine, no powdered mixes, no store-bought blends. Here is where everything else comes from.
Moulin de Beaumont
Stone-ground, for puff pastry laminated by hand.
Charlevoix
A rich, firm butter, the only one that holds the layers all the way to the oven.
Saint-Nicolas
Delivered every week, for creams cooked that same morning.
Old Port Market
In summer, strawberries from Île d'Orléans, blueberries and raspberries, as long as they last.
A Limoilou roaster
Roasted in small batches, served at the counter or to go.
Our story
From Lyon to Saint-Sauveur.
- Quebec Hotel school Clémentine learns the trade at the École hôtelière de la Capitale.
- Lyon Four years with a pastry chef Margarine and powdered mixes were forbidden. The rule stuck.
- 2018 Saint-Vallier Street She comes back to open her shop in Québec City, with one oven, one counter and the same rule.
- Today Three pastry chefs Vincent on chocolate, Fatou on entremets, Clémentine on the menu and special-occasion cakes.
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