Wood-fired loaves, buckwheat crêpes, and market bakes

From farmhouse ovens to Mile-End bakeries, breads are central. You’ll encounter pain de ménage (country loaves), Montréal bagels hand-rolled and wood-fired, and butter-rich Viennoiserie with a Quebec accent. In the Bas-du-Fleuve and Saguenay–Lac-Saint-Jean, buckwheat traditions live on in sarrasin crêpes/galettes, filled with ham, cheese, or eggs for a rustic meal. Pastry overlaps the savory world via pie craft: sturdy tourtière crusts, flaky shells for meat or salmon pies, and seasonal tarts. Bakeries and market stalls add croquignoles (old-style crullers), maple twists, and brioche—perfect carriers for cretons, local cheeses, or fruit jams.