"The brainchild of chef Seth Gabrielse and renowned baker Julien Roy, this bakery has made it its mission to source, use, and promote local grains. Almost all of the flour they use is from Quebec, and they keep their ingredients to a minimum, so you taste the integrity of the grains, while still offering creative choices like kamut with blueberry and ginger confit or an apple and cheddar loaf." - Mallory Frayn, Erinn Blicher
