Celebrating bread

Ah, bread! Hot, spreadable, in sandwiches or reinvented, we love it! A staple food since the dawn of time (well, maybe not so much), it's the guest of honor on almost every table. It's so popular that we dedicate an entire day to it, even though, in our opinion, bread deserves to be celebrated 365 days a year!

Delicacies for taste buds in search of happiness

Right in the heart of Sainte-Rose, in Laval, hides a real little gem: Les Minettes. Run by two sisters, this boutique offers a selection of gourmet goods as varied as they are surprising. Among them is a selection of artisan breads to die for. Baguette des Cèdres, Khorasan, fougasse aux olives or pain aux noix, you'll find everything you need to make your taste buds dance.

Bread in all its forms

La Bête à PainLa Bête à Pain is chef Marc-André Royal's laboratory, the place where he explodes traditions to present relaxed, seductive dishes. It's also where he serves "restaurateur-quality" bread, to use his exact words. And to accompany your Bâtard au levain, your pavot et sésame bread or your pain campagnard, consider getting your hands on one of the jams on sale at the Laval branch's small delicatessen.

The hidden face of bread

Today, bread holds no secrets for anyone. Especially when it comes to preparing lunches. We roll it, cut it in two or four, but beyond the traditional sandwich, there are a multitude of ways to prepare it. At Café Ricardoin Laval, we serve delicious pork baos. But what is a bao, you may think. In fact, it's an Asian bun, steamed and stuffed. And it's downright delicious.

Unpretentious bourgeois (ham) bread

Bread is also an excellent ally for meals on the go. Hamburger buns, or hamburgers for those in the know, are perfect for making all kinds of sandwiches. In addition to the famous hamburger patty, you can top this famous round bun with shredded beef or eggs, for example. But at La Piazza (the highly sought-after restaurant at the Sheraton Laval), it's not just the inside of the bread that's jazzed up. No, it's the bun itself that creates the beef effect! The chef's La Piazza burger is served between two slices of brioche bun. A creative burst that melts in your mouth.