Haha! No, it refers to the shape of the mold used. The chocolate-vanilla brioche is simply mushroom-shaped.

Yes, of course! Bakers work all night to bring you the fruits of their labors in the early morning. All products are baked daily.

We sometimes resell day-old bread when there is some left, but we sell it at a very low price so that they go early to emphasize the freshness of the day and thus allow some people to stock up and try new products. In addition, our bread keeps for a very long time given the style of fermentation we use and the very high level of hydration of our dough.

We have a few wheat-free (wheat flour-free) baked goods, including the rocher, the date square, and the oat and cranberry pancake. However, all of our products come into contact with all sorts of allergens, so we don't recommend them if you have severe allergies or intolerances.

All our products present a risk of coming into contact with all sorts of allergenic foods. Even if the allergens are not part of the product's ingredients, they may have come into contact at one of the stages of production or during the refining of the raw material at the miller or distributor. This is somewhat the reality of artisanal products.

The only animal products used in the making of bread are cream, butter, eggs, honey, and cheese. Just make sure, with the help of the clerk, that they are not listed as ingredients on each label.

In the kitchen, a department that changes regularly with the seasons, we try to have two vegan sandwich options. The same goes for salads and soups.

We are an artisan bakery made up of a team of bakers with different backgrounds. It is therefore normal that from one day to the next, we observe small differences, due to the kneading (the dough), the shaping (the shaping) and the baking of the bread (the color, development and scoring / blade stroke). Also, bread is a product very influenced by humidity and ambient temperature so it changes with the seasons.

That said, your satisfaction is our priority. It will always be possible to return a product that doesn't satisfy you. This gives us the opportunity to trace production and make any necessary corrections or review certain baking methods.

We use unbleached and untreated Canadian and Quebec flours. They are primarily selected for their breadmaking qualities and taste. Brands and suppliers may vary, but our choices are based on quality and availability throughout the year and season. Some of our flours are also organic or sustainably sourced, but we do not promote them in order to comply with organic certification laws.

We are not a certified organic bakery, however all our flours are organic (except the "white" flour), and we try to source organic products as much as possible. This is a business choice to allow greater accessibility to our products.

It's best to store bread in a paper or cloth bag for a maximum of 2 to 3 days. Beyond that, it's recommended to pre-slice and freeze it for longer storage. This way, you can remove the desired number of slices from the freezer without defrosting the entire loaf.

All breads freeze very well except for long loaves like baguettes and ficelles. They will have a maximum life of one month in negative temperatures because beyond this limit, they will taste a little like the freezer. Finally, never put a loaf of bread in the fridge: NEVER! The fridge makes bread dry, they will lose their aromas and will have an aftertaste of their neighbor on the shelf!