À chacun son pain
Organic white loaf
Crispy crust and white crumb with a slightly tinted, not perfectly white color, reflecting and ancestral breadmaking process
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À Chacun son Pain : Thinking Big Without Losing the Human Touch
Moving from aeronautics to baking, now that’s quite a leap!
Before keeping a close eye on fermenting dough, Jean-Christophe Lamontagne worked on aircraft engines at Rolls-Royce Canada. Then, seeking a life closer to nature alongside his partner Anik, his path led him to the Charlevoix region. In 2004, the couple settled in Sainte-Agnès to open a bed and breakfast in a former presbytery.
It was there that two wood-fired ovens unexpectedly changed his flight path forever.
