Rosalie Fournier
Rosalie was a pastry chef in a hotel for eight years before dropping it all for bread. She took over the old Cartier Street bakery in 2021, kept the 1960s deck oven, and swapped commercial yeast for a sourdough starter she's fed ever since.
She's in at 3 AM, six days a week. On Saturdays, she sells at the counter herself — it's how she knows what the neighbourhood loves.
«Good bread only needs three things: honest flour, time, and attention.»
What we hold on to
Four rules Rosalie set for herself when she took over the bakery, and has never let go of.
Sourdough, not yeast
A sourdough starter fed every day since the takeover. The bread takes a whole night to rise, and it keeps for several days.
Quebec flours
Wheat and rye milled in Quebec. We know where the grain comes from.
Butter, rolled by hand
All-butter croissants and chocolatines, laminated by hand every night. No frozen dough.
Nothing goes to waste
Whatever is left at the end of the day goes at half price after 5 p.m. The next morning, everything starts from scratch.
From one oven to the next
The oven is over sixty years old; the starter, a few years. In between, a baker.
- The 1960s The deck oven The rue Cartier bakery has the oven built that still bakes every loaf.
- Eight years Hotel pastry Rosalie learns the discipline of hotel kitchens: tarts, entremets, tiered cakes.
- 2021 The takeover She takes over the old bakery, keeps the oven and swaps the yeast for her own sourdough.
- Today Six days a week In at 3 a.m., behind the counter on Saturdays to learn what the neighbourhood likes.