Bright, minimalist shop offering craft breads & pastries, plus light, seasonal lunch fare.
6500 Avenue Christophe-Colomb, 1470 Rue Bélanger, Montreal, Quebec H2S 2G8, Canada Get directions
"A bakery with an on-site mill, famed for its croissants."
"Since opening in 2016, Automne has been a magnet for bread buffs, 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 sweets, the chocolatine and cinnamon buns might just be the best in town. Before summer totally disappears, keep an eye out for treats like the sour cream muffin with rhubarb compote or the roasted peach Danish with jasmine green tea pastry cream." - Valerie Silva
"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
"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
"This Petite-Patrie staple offers a wide range of breads made with carefully selected flours, plus a few options like pastry and pizza. The bakery is on a reduced schedule at present: it’s open Thursday to Sunday all day long." - Tim Forster
