Rhubarbe: The Excellent Pastry Shop Transforms into a Caterer

Pâtisserie Rhubarbe is without a doubt one of the city’s finest spots for exceptional pastries. Behind this sweet project is the talented pastry chef Stéphanie Labelle. Why “Rhubarbe”? “Because of its acidity. It’s not too sweet. It’s also an underused ingredient in Quebec, and one we should cook with more often. And because of its beautiful pink colour,” says Stéphanie. A name that reflects her style: bold, refined, and unexpected.

After completing her studies at the ITHQ, Stéphanie began her career at Les Chocolats de Chloé, before honing her craft in Paris under the legendary Pierre Hermé. She returned to Montreal in 2007 to work alongside Bertrand Bazin at the prestigious private club 357C. In 2010, she opened her first pastry shop on rue de Lanaudière, then moved to rue Laurier Est, becoming a fixture of the Petit Laurier neighbourhood for over 15 years.

But every great story evolves: the Laurier boutique will close permanently on July 13 at 2 p.m. This thoughtful decision was guided by a desire for better work-life balance, and the wish to be closer to home and family — especially with two young children. The good news? Rhubarbe isn’t going anywhere — it’s reinventing itself.

From now on, Stéphanie and her team will focus on Rhubarbe’s catering service, with a flexible and creative offering for both private clients and businesses: weddings, family celebrations, dinner parties, cocktail receptions, buffets, takeout packages, and even at-home chef services — any occasion is the right one to savour Rhubarbe’s creations.

Starting this fall, orders can be placed in advance through their website, with pickup on Saturday mornings at their brand-new production workshop located at 1320 Charlevoix Street, just steps from the Atwater Market. The menu will feature a tempting array of viennoiseries, cakes, tarts, quiches, savoury dishes, and more.

And what would Rhubarbe be without its signature desserts? The finesse and craftsmanship that built its reputation will still be front and center. Highlights include the lemon tart (lemon cream on Breton shortbread, topped with airy Italian meringue), the caramelized millefeuille with vanilla and caramel chantilly, panna cottas, cheesecakes, scones, kouign-amann, and house-made jams and caramels.

What we love about Rhubarbe — beyond the flavour — is the elegance of execution, the attention to detail, and the spirit of generosity in every bite. Even without a fixed storefront, Rhubarbe will continue to shine — driven by its founder’s passion and the ongoing support of its loyal clientele.

Written by Élise Tastet