Local products · Artisanal bakery
Artisanal focaccia at Carrera Café: the story of an exceptional bread
Focaccia is the bread of Northern Italy. Olive oil, rosemary, sea salt: simple in its ingredients, demanding in its technique. At Carrera Café, it is prepared every morning by Borderon and Sons Bakery. Here’s why it’s different from anything you’ve tasted.
Focaccia
What it really is
Focaccia is not a white pizza. It’s a bread in its own right, with its own history, its own technique, its own requirements.
Focaccia originates from Liguria, the Italian coastal region whose capital is Genoa. Its main characteristic: a very hydrated dough (70-80% water) which, when baked, creates a light, alveolar crumb framed by a golden, crispy crust.
Olive oil is essential: it goes into the dough, it bathes the surface before baking, it makes the bottom crispy. A focaccia without generous olive oil is not a focaccia. It’s an ordinary bread.
To know
In Liguria, focaccia is eaten in the morning dipped in coffee. This tradition directly inspired our brunch offer at Carrera: warm focaccia + house latte. A pairing that Genoese people have practiced for generations.
Borderon and Sons
Our partner bakery
Since day one, we have chosen to work with Borderon and Sons Bakery. Here’s why this partnership is at the heart of our identity.
Borderon and Sons Bakery
Quebec artisanal bakery, specialized in slow-rising breads. Their focaccia is prepared over 24 hours: a long fermentation that develops aromas impossible to obtain otherwise.
The secret of Borderon focaccia: long cold fermentation. The dough rests for 24 hours in the refrigerator. During this time, the yeasts work slowly, developing acids and complex aromas that fast fermentation never achieves. The result: a deeply aromatic crumb, an airy lightness, a flavor that lingers in the mouth.
Our varieties
Focaccia according to the time of day
We offer Borderon focaccia in several versions depending on the time and occasion.
Rosmarino focaccia
The classic version: fresh rosemary from our local supplier, extra virgin olive oil, fleur de sel from Île aux Grues. Simple, perfect, unmatched. Available all day.
4,50 $
Focaccia of the moment
Depending on the season and arrivals: cherry tomatoes in summer, black olives in autumn, caramelized onions in winter. Ask our team for the version of the day.
Pairings
What to eat with our focaccia
Borderon focaccia is designed to accompany. Here are its best partners on our menu.
Focaccia + morning espresso: the classic Ligurian pairing. The olive oil in the focaccia lubricates the mouth and prepares the palate for the espresso’s bitterness. The coffee’s finish is smoother, longer.
Focaccia + Charlevoix board: the complete combination. The focaccia becomes the vehicle for charcuterie and cheeses. Its fat and rosemary aromas create perfect bridges with the smoky and milky flavors of the board.
Focaccia + mulled wine: the surprising winter pairing. The rosemary in the focaccia creates an aromatic echo with the spices of the mulled wine. A pairing that surprises and delights.
The simplified recipe
Reproducing focaccia at home
You won’t exactly reproduce Borderon focaccia at home. But here are the principles to get close.
The golden rules of homemade focaccia
Very hydrated dough (70%+ water), long fermentation (12-24h cold), generous olive oil (don’t skimp), high temperature baking (230-250°C). These are the four rules that separate good focaccia from bad.
❖ Our honest advice
Homemade focaccia is satisfying but requires practice. If you want the perfect version without the effort, just come taste it at Carrera. Boulangerie Borderon has been making it for years: some things are best left to the experts.
Order
Borderon focaccia at Carrera Café
Borderon and Sons Focaccia
Rosmarino (classic) or seasonal version. Warm, crispy, generous in olive oil. To eat alone, with our board, or with an espresso.
The bread that changes everything
The Borderon focaccia awaits you
24h fermentation, extra virgin olive oil, fresh rosemary, fleur de sel. The best artisanal focaccia in Quebec, served warm at Carrera Café in Petit-Champlain.
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