Bossa DIX30: the cult-favorite sandwich shop lands on the South Shore
We’ve got good news for everyone who’s ever lined up on Wellington in Verdun (or on Masson in Montréal) Bossa is setting up shop at Quartier DIX30 in Brossard. After winning over Verdun with its unapologetically decadent sandwiches, the beloved spot keeps growing the family without losing what makes it so special—big, well-executed pleasure, no frills attached.
The official opening is set for Saturday, January 10, to the delight of South Shore sandwich lovers (some of the best around!).
If you know Bossa, you already know the drill: you pop in “just for a sandwich”… and walk out with a little fine-grocery haul under your arm. At our place, we have a serious soft spot for the Chicken Parmigiana and the Milanese—two rock-solid classics that perfectly explain why Bossa has become a must-stop. In our Verdun review, we called it a true “one-stop shop”: fresh pasta, arancini, cannoli, coffee, imported products, house-made dishes—everything you need for a quick lunch (or an impromptu dinner that looks carefully planned).
Behind the counter, you’ll find Daniel Lomanto, who built the business with a deeply family-driven approach. Along the way, Bossa recently treated itself to a refresh: sharper branding, a few tweaked recipes, and a more confident direction—same indulgent DNA, just in a more current package.
At DIX30, the décor follows that fresh wave: wooden banquettes, small retro-style tables (marble tops, chrome chairs), walls covered in framed photos like a gallery of memories, and an eye-catching coffee counter with the espresso machine front and center. It’s warm, simple, and thoughtfully designed—an easy place to settle in, whether for a quick coffee or a longer break.
The formula stays true to what we love: a counter-grocery hybrid built around a very Bossa trinity—Québec products, Italian imports, and house-made food. And because everything starts with the basics, the bread is baked in-house fresh every morning, with the same care given to the meats, sauces, and toppings.
Written by Jean-Philippe Tastet
Photography by Alison Slattery
