Automne Boulangerie
Bakery · Pere-Marquette
6500 Av. Christophe Colomb, Montréal, QC H2S 2G8, Canada
Highlights
Bakery offering acclaimed croissants, sourdough bread, and pastries
Bakery offering acclaimed croissants, sourdough bread, and pastries
"Since opening in 2016, Automne has been a magnet for bread buffs — and a supplier for many of the city’s top dining spots — thanks to its expert execution of staples and exciting seasonal creations. In a city overflowing with quality bakeries, this one, founded by Seth Gabrielse and Julien Roy, attracts lots of customers to its original location on Avenue Christophe-Colomb, as well as a second location nearby on Bélanger Street. Take note: The sourdough batard is a weekly must, the broccoli cheddar quiche is spot-on for brunch, and the ham and aged cheddar croissant is decadent but irresistible. For something sweet, the chocolatine and cinnamon rolls might just be the best in town. Know before you go: Don’t visit too late in the day, the most prized creations get claimed fast." - Valerie Silva
"A bakery with an on-site mill, famed for its croissants."
"When Seth Gabrielse and Julien Roy decided to open Automne Boulangerie together, they wanted to do it right — and oh, did they deliver. Working with local grains and long fermentation times, their bread is as good as it gets, and the same goes for its pastries and sweets, with its chocolatine and cinnamon bun being particular standouts." - Daniel Bromberg
"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
"The hype surrounding this Petite-Patrie bakery run by award-winning baker Julien Roy is entirely warranted. Now that Automne has come out with its own raisin, apple, and blueberry studded panettone, it may well be among the most coveted on this list. Traditional panettone gets its height from sourdough starter, not commercial bakers yeast, and if the loaves of fermented dough that Automne has been churning out since 2016 are any indication, they’re adept at working with it." - Valerie Silva
