We don’t make our bread. We choose it. Boulangerie Borderon et Fils is a Quebec institution. Their focaccia has a crackling crust, a crumb that holds olive oil, and a texture that supports toppings well without ever getting soggy. It’s the ideal base for what we want to create.

In Italy, focaccia is eaten alone or with little else. At Carrera Café, we give it a context: quality local products, a coffee on the side, a pleasant table. The idea isn’t to complicate things. It’s to do it right.

We don't put just any cheese on our bread. Our Quebec cheeses are chosen for their character: well-aged with body, clear flavors, and a texture that blends well. Whether melting or firm, they add a dimension that charcuterie alone can't provide.

In the late afternoon or evening, our topped focaccia naturally pairs with a glass of red wine. Something structured, with fruit and a bit of tannin. Our suggestions vary by season, but the pairing remains constant: bread, cheese, charcuterie, wine. Simple and perfect.

Carrera Café is not a gourmet restaurant. It’s a café-snack bar with high standards for products. We don’t need a long menu to do well. We need good suppliers, constant attention, and consistency between what we say and what we serve. Charlevoix, Borderon, Quebec cheesemakers: that’s the consistency we seek.