Charcuterie, cheese, and artisanal bread: the producers of Carrera Cafe
Behind every board served at Carrera Cafe is a rigorous selection of Quebec producers. Charlevoix, the cheesemaker artisans, and Boulangerie Borderon et Fils: these are the partners who give soul to our kitchen.
At Carrera Cafe, every ingredient is chosen like a race car: for its performance, origin, and character.
Carrera Cafe is not just a cafe. It is a meeting place between Italy and Quebec, between speed and slowness, between the strong espresso and the cheese melting on a slice of warm bread.
This coherence is first built in the choice of suppliers. We work exclusively with Quebec producers who share our standards: artisanal know-how, uncompromising products, impeccable traceability.
The result is felt in every bite, in every board placed on the table. No industrial charcuterie, no processed cheese slices. Here, we work with Bio de Charlevoix, the best artisanal cheesemakers in the province, and Boulangerie Borderon et Fils, an institution of Old Quebec.
From the hills of Charlevoix to Petit-Champlain: traditionally raised charcuterie, without compromise.
Founded in the 1990s, Bio de Charlevoix has become the Quebec reference for organic artisanal charcuterie. The pigs are raised outdoors, fed without GMOs, and the recipes are inspired by Italian and French traditions. Each sausage, each mortadella carries the signature of a unique terroir.
Charlevoix is the Quebecois Parma. The sea air, the hay from the hills, the spring water: all contribute to shaping a unique, instantly recognizable taste. We tasted about twenty producers before choosing Bio de Charlevoix. The decision was obvious from the first bite.
From aged cheddar to soft cheeses: a selection that evolves with the seasons.
Quebec is a cheese nation that still often goes unrecognized. Our artisanal cheesemakers now rival the best in Europe, and Carrera Cafe has chosen to honor them.
Our cheese platter changes with the seasons. We always choose at least one aged firm cheese, one washed rind cheese, and a surprise of the moment, depending on the arrivals from partner cheesemakers.
We collaborate with several Quebec artisanal cheesemakers whose productions align with our table philosophy. Cheeses are delivered twice a week to guarantee optimal freshness.
When a neighborhood bakery becomes the base of every board served at Carrera Cafe.
Borderon et Fils is the story of a family of bakers rooted in Old Quebec. Selected flours, natural sourdough, hearth baking: each bread is the result of know-how passed down from generation to generation. Their focaccias and ciabattas have become the essential bases of our Italian boards.
Borderon focaccia comes out of the oven every morning. It arrives here still warm. This detail changes everything: when the bread is at its best temperature, the flavors of the charcuterie and cheese express themselves differently. This is what we call the synergy of the board.
Boards designed like podiums: each element has its place, each flavor has its role.
The large signature board. Charlevoix sausage, coppa, bresaola, three cheeses, Borderon focaccia, house condiments, buckwheat honey.
The duo version, ideal for a lunch break. Mortadella, aged cheddar, sourdough ciabatta, marinated olives, red pesto.
A board that evolves with arrivals. Surprise cheese, charcuterie of the moment, country bread, seasonal jam.
Fully vegetarian. Three artisanal cheeses, focaccia, marinated vegetables, house tapenade, seasonal hummus.
A board is not enjoyed alone. Here’s how our teams suggest pairing it.
Charlevoix sausage calls for a light, fruity red. The tannins wrap the cheese’s fat, acidity cuts through the golden focaccia.
Mortadella and aged cheddar pair remarkably well with the sweetness of a hazelnut latte. Steamed milk softens the edges, hazelnut bridges the flavors.
Soft cheeses and Quebec brie flourish with a mineral and lightly woody white. The pairing becomes vegetal with tapenade and hummus.
For tables wanting to go further: exceptional products, on request.
An exceptional bresaola made with Quebec-raised Wagyu beef. Aged 45 days. Thin as paper, melting and intense.
A characterful cheddar aged 3 years, with well-developed tyrosine crystals. A rare product, available in limited quantities depending on arrivals.
Borderon focaccia revisited with a drizzle of black truffle oil. Available weekends only, by reservation.
Don’t start the board with the cured meats. Taste the bread alone first, then add the cheese, then the cured meats. This progression lets you grasp the flavor development, like warming up before reaching the straightaway. The Paddock board is enjoyed in three acts, never in one bite.
If you only order one thing, here is what our team always recommends.
The complete board with organic Charlevoix sausage, three artisanal cheeses, and Borderon focaccia. The Carrera Cafe experience on one plate.
The Borderon focaccia of the day topped with Charlevoix coppa and a drizzle of olive oil. Simple, precise, unforgettable.
Three cheeses of the moment, Borderon grissini, homemade jam. The ideal way to discover the best of current Quebec cheese production.
Reserve your table at Petit-Champlain
Boards, cheeses, Charlevoix cured meats, and Borderon et Fils bread await you at Carrera Cafe. A gourmet break in the heart of Old Quebec.
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