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Le Pain dans les Voiles: A friendly bakery and café in Villeray
Le pain dans les voiles
357 Rue de Castelnau Est Montréal H2R 2C3
Tuesday: 6:30 AM – 6:30 PM
Wednesday: 6:30 AM – 6:30 PM
Thursday: 6:30 AM – 6:30 PM
Friday: 6:30 AM – 6:30 PM
Saturday: 7:00 AM – 5:00 PM
Sunday: 7:00 AM – 5:00 PM
- Owner(s) Laurent Duvernay Tardif,
- Opened 2013
- Accepts mastercard, visa, cash, debit
- 20 Seats
- Accepts groups
- Bakery Sandwich shop
Tucked away in Villeray, at the corner of De Castelnau and Drolet streets, Le Pain dans les Voiles bakery opened its doors in the fall of 2013. It had already acquired a good reputation with its first address in Saint-Hilaire and was an almost immediate success.
Pain dans les Voiles is the project of sailing enthusiasts François Tardif and his partner Guylaine. Hence the name of the bakery, in reference to the expression “to have the wind in your sails”. François explains that he started making bread when he was living on a boat, and adds that it was necessary to handle the “kitchen” tools in the bakery as much as those of a sailor on a sailboat.
Trained as an agronomist and after selling the family vineyard and orchard, François wanted to find an activity that would remain close to the land. Hence the creation of a bakery (first branch in Saint-Hilaire and the latest in Saint-Bruno). The company uses its own flour “Le Pain dans les Voiles” made from Quebec wheat. After studying the Montreal market, the owners decided to set up shop in Villeray. A neighbourhood that reflects them, family oriented and in full swing.
For the decor, they turned to Bel-Œil artisans. In addition to the counter that runs along the windows overlooking the outside, the bakery offers a large communal table and a few small individual tables, all made of walnut and steel. One can also admire a multitude of photos displayed on the wall (former and current employees, including Julien who is now the head of Automne bakery). There are about forty seats, and about twenty more during the summer.
In the kitchen, head baker Julien Haubert and his team prepare irresistible pastries, a few sandwiches, toasts and quiches, and of course delicious breads. What’s special about the latter? The bakers make fantastic sourdough breads that have a fermentation time of never less than 24 or 48 hours. All are made with their own flour, except for the whole wheat bread (made with organic Charlevoix flour). The flagship products? The rye pie (sold only in Montreal) and the now famous “Pain du peuple”, sold by weight. As for us, in addition to this delicious bread, we like the pulled pork sandwich in a balloon-shaped bun (we wonder why). On the beverage side, the place offers coffees featuring local roasters as well as some homemade refreshments.
What’s your favourite thing about the bakery? “The large table that brings a certain conviviality. But also the fact that we can hear each other talk and can sit in a corner and work.” And what do you particularly like about being here? “When your business gets bigger, you tend to detach from the production. I like that I get back to the basics, developing my products and tasting them!” For us, we love the passion of these people who put their hearts and a lot of effort into offering delicious products.
Written by Sophie Monkman
Photography by Alison Slattery