Automne Boulangerie - Montréal

I know the title sounds pretentious but in Automne's case, there is no exaggeration to the claim. A small corner bakery takes great pride in producing their breads. They have a flour mill on site, where they produce all their flours, freshly milled for their delicious baked goods. And that is their secret. Deep knowledge and respect of the grain, it's properties and combining modern technology with very rustic old school baking of our grandparents. If you wish to learn more about their techniques, read their blogs or try to chat to one of the friendly baking staff. As far as the food goes: the breads are the absolute stars. Baguette is a must try but so are the more rustic breads, some with added herbs, nuts or vegetables. Pastries are delicious too. My personal favourite is the peach almond tarte but there are also the usual butter and chocolate croissants, as well as many other daily unique offerings. Automne is a jewel, a bijou worth coming to Montreal for and it should be on every visiter's list.

Great coffee. Great pastries. We stopped in twice last week for a quick breakfast. Good. Fast. Friendly.

Wow !! This place is superb. Nicely designed. Friendly. The bread is fresh and tasty like not many others in the city. Coming from a real bread-addict, which I am, that says a lot. I only wish they had more choices in the organic field. You have to ask which of the breads are made from organic flour, but at least they do offer some. A real treat to have such a high-quality place open up and so close to Jean Talon market.

This place is such a treat! Great pastries and lots of really good bread! The coffee is some of the best I've had in Montreal, if you have time it's a great place to sit and enjoy your hot drink and pastry. Everyone working there is super friendly and helpful (and patient for those of us who are indecisive).

We arrived there by chance but after buying one bread my boyfriend wouldn't sleep until we went back for more. The second time i got an almond croissant that was perfection and of course a second loaf of 'Batard'.