Automne Boulangerie
Bakery · Pere-Marquette ·
Artisan bakery: breads, croissants, pastries, and seasonal lunch
Artisan bakery: breads, croissants, pastries, and seasonal lunch
"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
"Petite Patrie’s Automne is the bakery that popularized sourdough and locally-milled flour in Montreal. And even when they opened a second branch a few blocks away, there were still lines outside on any given day for their butter croissants, baguettes, earthy round sourdough mîche loaves, and their olive-dotted, rosemary-laced fougasse. Just leave some space in your bag for their muffins, some ginger cookies, and cardamom buns. You can order a day ahead for pick-up, or get delivery." - ivy lerner frank
"Petite Patrie’s Automne is the bakery that popularized sourdough and locally-milled flour in Montreal. And even when they opened a second branch a few blocks away, there were still lines outside on any given day for their butter croissants, baguettes, earthy round sourdough mîche loaves, and their olive-dotted, rosemary-laced fougasse. Just leave some space in your bag for their muffins, some ginger cookies, and cardamom buns. You can order a day ahead for pick-up, or get delivery." - Ivy Lerner-Frank
"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