Every week, I make bread in my workshop in Ascot Corner, in Haut-Saint-François. Each loaf is shaped by hand especially for you.

I use Quebec flours, local and seasonal ingredients. My fermentations are sometimes spontaneous or long, allowing me to highlight nutritious breads rich in aromas.

In baking, there is always something new to learn. Fermentation of pasta is an art. Cooking has several parameters. The different grains contain multiple possibilities that can be revealed by precise techniques to create remarkable products. The possibilities of baking creations are endless, each bread is unique.

Looking forward to sharing my passion with you and making you discover new tastes.

Sara, baker