From oven to table: fresh bread in your basket!

As of Monday, May 27, you’ll be able to enjoy a wide variety of breads and pastries, baked for you the same morning as your basket delivery by our partner bakers: la Bête à Pain and le Fromentier.

The best of Montreal bakeries

First came the urban farmers, now the local bakers. We’re psyched to announce that la Bête à Pain and le Fromentier, two renowned Montreal bakeries and both pick-up points, have joined up with Lufa Farms to provide an even more complete and enticing basket.

From croissants to focaccia to rustic bread

Starting next Monday, you’ll find various breads and pastries in the Lufa Farms Marketplace. At the same time that our harvest team is harvesting your cherry tomatoes and chard, a local baker will be just taking your bread out of the oven. That’s right, the loaf you added to your basket will be baked especially for you by the attentive team of Marc-André Royal, owner of la Bête à Pain bakery and St-Urban restaurant or by members of le Fromentier. Here’s the offering you’ll find on the Marketplace...

The breads

  • Bâtard blanc
  • Olive focaccia
  • Poppy & sesame seeded
  • Multigrain
  • Whole wheat
  • Kamut?

The pastries

  • Chocolate croissant
  • Chocolate fondant brownie
  • Butter brioche
  • Cookie of the day
  • Chocolate-almond croissant
  • Canelé
  • Muffin of the day
  • Croissant
  • Scone    

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Head-to-head with Marc-André Royal

Marc-André is passionate about quality ingredients, vegetables and Lufa Farms microgreens. He was among the first pick-up points in the Montreal community, and he helped us develop our microgreens program for Montreal chefs. He’s also the chef-owner of the well-known and wonderful restaurant le St-Urbain...

How did la Bête à Pain get started?

La Bête à Pain started when I decided that I’d had enough of getting bad bread at my restaurant. Plus I couldn’t stand serving a bread that didn’t meet my standards of quality.

Are you really “a beast of bread”?

Ohhh yes!

What’s your favorite bread or pastry?

My favorite bread would be the rustic bread and my pastry the super-classic, well-made mille-feuille!

What does it take to make good bread?

Super good flour, super bakers, and an incredible bread oven.

What ingredients do you use?

For the flour we work with La Milanaise, the butter comes from Charlevoix and most of our ingredients such as nuts are organic.

What's a trick to keep the bread fresh longer?

Keep it closed in the bag, that’s it!

What can you tell us about your other love...le St-Urbain?

Le St-Urbain is a place that I enjoy tremendously, our clients are amazing and love all that is local, organic and creative.

When you’re not at your bakery or restaurant, where are you, what are you doing?

I’m in New York!!! Or fishing with my kids and my girlfriend Annick!

 

La Bête à Pain
114 Rue Fleury Ouest

Le Fromentier
1375 Avenue Laurier Est