Respecting the ancient craft of baking, our goods are made daily with only the freshest and purest ingredients.
Classic favorites are given a new twist by combining our expertise with seasonal dried fruit and nuts, produced within Nosé.
Del Cook
An apprenticeship in the legendary Montréal boulangerie Le Passe Partout introduced him to the baking philosophy of Professor Raymond Calvel. Years of self-study and experimentation have led to the development of hearth breads with a distinctive regional flavour.
