Special Christmas Orders - Pickup on Wednesday Dec 24th from 8:30 am to 5pm

Christmas Dinner Basket "Bag"

1 cream of butternut squash soup, 1/2 baked cornish hen stuffed with mushroom, goat cheese and cranberry, reduction of port and shallot sauce, scallop potato gratin, medley winter vegetables, 1 individual chocolate bûche de Noël, 1 Ekmek Turkish Honey and Olive Oil Loaf, 1 pack of Madeleine.

Pure Butter Croissant

Bag of 6 Butter Croissant (No Tax)

Bag of 12 Butter Croissant (No tax)

Chocolatine Croissant

Bag of 6 Chocolatine Croissants (No Tax)

Bag of 12 Chocolatine Croissants (No Taxes)

Bag of 6 Almond Croissants (No Tax)

Bag of 2 Pure Butter and 2 Almond Croissants

Bag of 2 Chocolatine and 2 Pure Butter Croissants

Bag of 3 Pure Butter and 3 Chocolatine Croissants (No Tax)

Bag of 2 Almond, 2 Raisin and 2 Chocolatine (No Tax)

Bag of 1 Almond, 1 Raisin, 2 Pure Butter, 1 Chocolatine, 1 Cheddar (No Tax)

Small Ham and Cheddar quiche

Grated local cheddar, Quinn's Ham, lorraine mix

Small Roasted Vegetables Quiche

fresh roasted diced vegetables , olives oil, fines herbs, lorraine mix.

Parisian Chocolate Plié

Made with croissant dough, in the middle patissiere, dark chocolate pistole, then folding.

Christmas Brioche Challah Loaf

A classic enriched bread (eggs and dairy), braided in the traditional six strands.

Apple, Cranberry, Walnut Country Sourdough Loaf

A multi-grain loaf studded with toasted walnuts, fresh apples, and dried cranberries; leavened with an old sourdough.

Bill' s Panettone

Panettone (pronounced pan-eh-TOE-nay) is an Italian type of sweet bread .Our panettone is craft-made during a five-day process that involves curing the starter, making two doughs, and proofing: this gives the cake its distinctive fluffy characteristics and remarkable keeping quality. It uses a rich dough made with egg yolk and butter; this is blended with citrus paste, candied orange, citron, and lemon zest, as well as golden raisins, which in our version are soaked in dry Marsala.

Buns couronne loaf

An edible centerpiece for your holiday table. The same sourdough-base dough as our baguette, arranged and finished in a festive fashion.

Irish Raisins loaf

A riff on raisin bread, with the raisins soaked in Irish whiskey; fortified with potato flour for softness.

Pure butter brioche

Buttery , full of flavours, our traditional French brioche made with butter , eggs and orange blossoms ...

Parisian Sourdough Baguette

Classic baguettes using sourdough levain

Pain D'antan Old-Fashioned Loaf

A low-gluten bread with a poolish base, Red Fife and organic rye

Ekmek Turkish Honey and Olive Oil Loaf

A white, sourdough-based loaf with a touch of honey and olive oil

9+2 Organic Grains Loaf

A blend of nine grains, rye, and whole wheat flour; garnished with oatmeal

Pane Siciliano Semolina Bread

A traditional bread from Sicilia; half wheat flour, half semolina flour

Traditional Country Sourdough Bread

A rustic sourdough white bread with white grain wheat and rye added.

Le Fleurmier de Charlevoix

Le Fleurmier has the white fuzzy rind typical of bloomy cheeses. Its cream-coloured paste is rich and velvety. It features subtle aromas with earthy buttery notes, and a pleasant mushroomy-buttery taste. The name of this Camembert type cheese is inspired from the French words for bloomy rind and farmer's cheese. It was introduced by the Laiterie in 2000.

Le Triple Crème de Charlevoix

The Triple Crème de Charlevoix is the newest cheese from Laiterie Charlevoix. It is a soft paste and bloomy rind cheese made from pasteurized cows milk. Rich and decadent, you will taste its intense butter and cream arhomas, as well as a pleasant nutty and mushroomy fragrance. All it takes is a bite to fall in love with it.

L’Adoray

L’Adoray has an orangey rind and an ivory-coloured, supple and creamy paste. Strapped with spruce bark, it features lactic, woodsy aromas and slightly spicy flavours of butter, wood and straw. Introduced in 2016, the cheese is named for the grandfather and father of cheesemaker Alain Boyer: Adorice and Raymond

La Tête à Papineau

An artisanal cheese of medium intensity, La Tête à Papineau has an orangey rind and a cream-coloured, smooth, unctuous paste. Its aromas are fruity and lactic, with an animal note. It boasts vegetal and fruity flavours with a hint of hazelnut. The name of this cheese, introduced in 2011, makes reference to a common French expression “ça ne prend pas la tête à Papineau,” meaning that you don’t need to be as smart as Louis-Joseph Papineau to understand a situation. The Papineau manor, erected at Montebello in 1850, is pictured on the package.

Chemin Hatley

The Chemin Hatley is a farmcertified organic cheese. Its firm rid is ripened between three to eight months on wood boards of floral, fruit and almond aromas. The Chemin Hatley took its name from the path used by the stage in the old days when they were traveling from Quebec to Boston. Nowadays , the cheese factory “La Station ” is on the side of that same road.

Comtomme

Comtomme is made from organic milk ripened between 60 to 90 days on wood board. Its washed rind is copper and its paste is golden ivory. This cheese makes us discover a mixture of butter and crab apple aromas. Its texture is melty and supple, perfect for a delicious cheese raclette. The Comtomme is also great on cheese platter. Its name comes from the mix of two words, the name of the village Compton and the kind of cheese it represents a tomme.

Le Pizy

Pizy is a small cheese that resembles Tomme Vaudoise. It has a mild milky taste with a fresh mushroom aroma which makes it a veritable delight eaten as is or cooked. Pizy is the name of a tiny Swiss village where Fabienne, the cheesemaker, was raised.

Bois de Grandmont 300g !!!

Belted with wood, this farmstead cheese will surely impress. The soft paste has a buttery taste and texture, while the spruce bark wrapping the rind offers structure and highlights the woodsy notes. The name Bois de Grandmont refers to the name of the village where the Fromagerie is located, St-Gédéon, also called St-Gédéon de Grandmont.

Le Cousin 300gr !!!

The cheeseLe Cousin is a soft, farm-made cheese from Quebec, produced from whole milk of brown cows.It has an orange rind, a mild flavor reminiscent of butter and cream, and has won several awards. It can be eaten on its own or in various recipes, and it pairs well with sweet and spicy notes.

Chateau de Bourgogne 200grs

The Château de Bourgogne is produced by the Delin creamery in Bourgogne. This second-generation family owned business has always refused to introduce new technologies at the detriment of flavour.Délice de Bourgogne is a French cow's milk cheese from the Burgundy region of France. It was first created in 1975 by Jean Lincet at Fromagerie Lincet. It is a soft-ripened triple-cream cheese. The creamy texture results from the extra cream that is added during the cheese-making process

Brillat Savarin 200grs

La Fromagerie Delin située à Gilly-lès-Cîteaux, au cœur de la Côte de Nuits, fabrique depuis 50 ans des fromages typiques de la région Bourgogne-Franche-Comté. Ce fromage très onctueux, gras et gourmand a été créé à l'époque où la matière grasse était considérée comme un produit, nourrissant, goûteux et bénéfique. Alors ce fromage figurait sur les tables lors des repas de haut niveau gastronomique et on le décrivait comme le " foie gras des fromages ". C'est un fromage triple crème, à pâte molle qui a été enregistré le 19 janvier 2017 au registre des Indications géographiques protégées (IGP), le signe européen de garantie de qualité et d'origine. SAVEUR : Sa jolie croûte fleurie apparaît au bout de quelques jours et va lui donner un bon goût de beurre et de crème auquel s'ajoutent des nuances de noisettes et de champignons venant de la croûte.

Large Vegetarian Quiche

fresh sautéed diced vegetables , olives oil, fines herbs, lorraine mix.

Large Ham and Cheddar Quiche

Grated local cheddar, Quinn's Ham, lorraine mix

Traditional Lorraine (Bacon and Swiss cheese) Quiche

Sautéed bacon, grated swiss cheese, lorraine mix

Large Smoked Salmon and Roasted Fennel Quiche

Make with our house smoked salmon, roasted fennel, Mushrooms and lorraine mix

The French traditional Christmas Buche de Noel

Two chocolate cremeux insert, Almond dacquoise , light chocolate mousse, biscuit chocolate, served up to 8 ppl.

Individual Buche de Noel with Amerana cherry

The Yule log, at its base, was a chocolate sponge cake, spread with chocolate mousse flavored with cherry Amerana, , then rolled up to give it the shape of a log, and then covered with a thin layer of Hazelnut chocolate glacage.

Our Christmas fruits cake

Mix of dried fruits macerated with Brandy and Rhum, bake slowly inn the oven.

Our Madeleines pack

The story goes that, in 1755, Louis XV, son-in-law of the duke, charmed by the little cakes prepared by Madeleine Paulmier, named them after her, while his wife, Maria Leszczyńska, introduced them soon afterward to the court in Versailles. Much beloved by the royal family, they quickly conquered the rest of France. Our are made the traditional way... with some orange blossoms and vanilla .

Royal Chocolate

Light chocolate mousse, feuillantine crepe and praline insert, chocolate biscuit

Raspberry charlotte

Raspberry and chocolate insert, vanilla bavaroise mousse, chocolate biscuit

Le Cappuccino

Crispy creme brûlée insert , cappuccino chocolat mousse, chocolate biscuit

Le Caramel

Chocolate biscuit, Creme brûlée caramel, hazelnut dacquoise, caramel chocolate mousse.

Three chocolate mousse

3 layers of Dark, Milk and White chocolate mousse, Light dark chocolate biscuit in the middle, feuilletine crepe and praline as base.

L'auberge de France Famous lemon Tart

Shortbread crust, secret lemon curd recipe....organic sugar crust

Praline Dacquoise "Gluten Free"

Gluten free, Dacquoise biscuit, Praline mousse.

Creme Brulee Coffee and White chocolate mouse Tart

Creme brûlée coffee as base, top white chocolate mouse, shortbread chocolate

Gateau Nantais "Goat cheese cake"

Old recipe from Nantes France made with goat cheese, a very light fluffy full of flavour cake , served with homemade compote.

Full Gateau Nantais "Goat cheese cake"

Old recipe from Nantes France made with goat cheese, a very light fluffy full of flavour cake , served with homemade compote.

Shortbread and Raspberry Basque

Thick pure butter shortbread, custard, fresh raspberry jam, Chef's favourite dessert ....

Raspberry and Apple Crumble Tart

Diced sautéed apple, Hazelnut frangipane, raspberries, shortbread, crumble.

Hazelnut pear Bourdaloue

Poached Pear and hazelnut frangipane

Classic French Apple Tart

Fresh apple compote, rose of fine slices apple, shortbread .

Apple and Blueberry Crumble

Diced sautéed apple, Hazelnut frangipane, wild blueberries, shortbread, crumble.

Bill' s Panettone

Panettone (pronounced pan-eh-TOE-nay) is an Italian type of sweet breadOur panettone is craft-made during a five-day process that involves curing the starter, making two doughs, and proofing: this gives the cake its distinctive fluffy characteristics and remarkable keeping quality. It uses a rich dough made with egg yolk and butter; this is blended with citrus paste, candied orange, citron, and lemon zest, as well as golden raisins, which in our version are soaked in dry Marsala.

Large Beef Pie

Serves up to 5 people, Local beef from Enright Beef, carrot, onions, mushroom, beef stock

Pack of 4 Small Beef Pies

Local beef from Enright Beef, carrot, onions, mushroom, beef stock

Pack of 4 Small Chicken Pot Pies

The most popular ...fresh chicken thighs, carrot, onion, tarragon, flour, cream and spices.

Large Chicken Pot Pie

Serves up to 5 people, the most popular ...fresh chicken thighs, carrot, onion, tarragon, flour, cream and spices.

Large Tourtiere Du lac Saint-Jean

3 different meat, beef, pork and chicken, tomatoes, potatoes, mushrooms , stock and spices..