✦ Bread as an art of living
The artisanal bakers
of Quebec
Artisanal bakery is experiencing a true golden age in Quebec City. Natural sourdoughs, organic flours, hearth oven baking: the capital is home to talented bakers whose breads perfectly accompany an espresso or latte at Carrera Café in Petit-Champlain.
The bakery scene
A rebirth of an art
After decades of industrial bread, artisanal bakery is reclaiming its place in Quebec City, with a renewed conviction for handmade and local products.
The artisanal bakery movement that has been sweeping Quebec for a decade has found fertile ground in Quebec City. The city now has about fifty independent bakeries, several of which have gained a reputation beyond the province’s borders.
Quebec bakers stand out for their attachment to local ingredients: flours from artisanal mills in Quebec like Moulin des Cédres or Moulin Lapierre, sourdough starters maintained for years, local seeds and grains integrated into recipes. Traceability has become a core value.
The hearth oven has become the standard again. Its uniform radiant heat creates exceptional crusts and perfectly alveolated crumb. Naturally fermented sourdough bread is the quality benchmark against which everything is measured.
Must-visit addresses
The Carrera selection
The artisanal bakeries that make Quebec bread famous, selected for their quality and commitment to the local terroir.
Borderon et Fils
Our historic partner at Carrera Café. Sourdough bread, baguettes made with ancient wheat flour, AOP butter croissants. Borderon breads have accompanied our boards and toasts since opening.
Paillard Bakery
The institution of Saint-Jean Street. Traditional bread, flaky croissants, top-quality pastries. The reference bakery of Old Quebec for several generations.
Panache Bakery
Flaxseed and hemp seed bread from Quebec, focaccia with olive oil and fine herbs, long-fermentation pizza dough. The creative bakery of Saint-Roch.
Les Fours de l’Étoile
Exclusively local organic flours, traditional stone oven, limited production. A bakery committed to the short supply chain and uncompromising quality.
Borderon et Fils
Our bakery partner
Borderon et Fils bakery is much more than a supplier for Carrera Café: it’s a shared philosophy of beauty and goodness.
When Carrera Café opened its doors in Petit-Champlain, the choice of bakery partner was obvious. Borderon et Fils embodies the house’s values exactly: rigorous craftsmanship, quality ingredients, no compromise.
Their naturally leavened breads, with caramelized crusts and airy crumb, perfectly support the toppings on our boards: organic Charlevoix charcuterie, aged cheeses, seasonal game terrine. Bread is not just a base; it’s a full ingredient.
The Borderon baguette, thin, crunchy, with its irregular holes—a sign of slow fermentation—accompanies our morning espressos in an almost Italian harmony. The sound of the crust breaking has become one of Carrera’s signature sounds.
Pastries and specialties
Beyond bread
Croissants, chocolate breads, kouign-amann: Quebec’s artisanal pastries rival the best Parisian addresses.
- Pure butter croissant: hand-laminated pastry, AOP butter, egg-glazed. The absolute benchmark
- Chocolate bread: 65% dark chocolate from Saint-Domingue, Viennese laminated dough. An essential classic
- Kouign-amann: the Breton specialty embraced by Quebec bakers, caramelized and melting
- Quebec apple turnover: Frelighsburg apples, buttery puff pastry, local cinnamon
- Multigrain loaf: flax, sunflower, sesame seeds, hand-turned, a sign of a careful baker
- Rye bread with cumin: a Quebec tradition revisited and refined by the new generation
Bread and coffee pairings
The perfect combination
Warm bread and quality coffee: an age-old, universal pairing that artisanal bakery and specialty coffee reinvent together.
Croissant and Espresso
The butter in the croissant softens the bitterness of the espresso. The lightness of the dough contrasts with the intensity of the coffee. A natural and perfect Franco-Italian pairing.
Pain au Chocolat and Latte
The dark chocolate of the pain au chocolat blends with the sweetness of the latte. The viennoiserie dough adds a mouthfeel that slows the coffee. A comforting pairing.
Rye Bread and Black Coffee
The cumin in the rye bread and the black specialty filter coffee: a pairing on earthy and woody notes, rooted in the north. For discerning palates.
Kouign-amann and Cappuccino
The salted caramel of the kouign-amann meets the milky froth of the cappuccino. The sweetness intensifies, the caramelized aromas amplify. A weekend pairing.
At Carrera Café
Bread at the Heart of Our Menu
Artisanal bread from Borderon and Fils is the backbone of our menu: platters, tartines, sides. A loyalty to fine artisanal craft.
The Bakery Menu
Creations based on Borderon and Fils bread on the Carrera Café menu.
Podium Tartine
Borderon sourdough bread, goat cheese from Charlevoix, arugula, olive oil. The gourmet tartine from Carrera, served with an espresso.
Grand Prix Platter
Slices of Borderon bread, organic charcuterie from Charlevoix, aged cheeses from Quebec. The platter that defines the art of living at Carrera Café.
Pit Stop Croissant
Pure butter Borderon croissant, salted butter from Quebec, homemade jam. The perfect start to the morning at Petit-Champlain.
Come taste at Petit-Champlain
Carrera Café welcomes you every morning with creations from Borderon and Fils. A gentle start, or a rush, depending on your mood of the day.
Discover the Menu Find Us
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