Pascal Baker's reputation now extends beyond Stoneham. Amalgamation of traditional French bakery and bistro, 25 km north of Quebec City, it feels like somewhere in France.

Few places in Quebec and Pascal Baker can claim to offer a year tropéziennes pies, Breton Kouign-Amann, pan Bagnat as in Nice, the tartiflette with real bacon, pretzels and Strasbourg or Viennese baguettes.

The story began in 2012 when Pascal Chazal, arrived three years ago in Quebec from Lagnieu in the French department of Ain (Auvergne-Rhône-Alpes region) is fixed in the united townships of Stoneham-et -Tewkesbury. It is from there that he and his wife, who is more concerned with the administrative side, will be active to show the locals that a good product needs three key ingredients as he states: "A good farmer, a good miller and a good baker. "

Up at 3 am every day of the week for baker, now employing about twenty people plus a branch in Lac Beauport for a little over a year, Pascal Chazal offers diversification and especially pure butter products! "We try to make things simple, but quality"

Meeting place

Not far from the park of the Jacques-Cartier, cyclists and motorcyclists stop there enjoying the summer terrace and coffee corner inside where 60 people can be accommodated there. This means that it comes from Quebec, of course, but also Lévis, Saguenay and Montreal.

Pascal Baker is also the place where one can practice his Spanish and German, since the service can do it in four languages! When talking about diversification is one of the intrinsic values ??of Mr Chazal.

The kitchen is a place of exchange, if he did discover Quebecers its famous gourmet baguettes and aromatic breads, however, he learned to cook the bread with maple syrup and pecans or the cheddar, products he did not work in France.

Passionate about their work, he and his wife do not intend to sit on their laurels. Anxious to develop the cafe next to the bakery, there already offers soups, gourmet sandwiches, salads, quiches, pizza and gentle tartinettes (pizzas on dough) filled with the great variety of French and Quebec cheeses (and even English! ) we find the counter. Pascal is working to develop new salad lines. Carrot cake should also soon appear if it first passes the Employee taste test!

Wanting to offer "value for money" - you can also purchase locally produced various French and Quebec terroir - Pascal is also aware of the social role of the organic food baker. By combining natural ingredients and high quality flours, unprocessed, unbleached and free of preservatives, it's a plus for the customer. It also uses the organic flour. "I Milanese cuisine including flour, different but interesting. "If he is willing to produce some more organic breads," those who will make a difference, it is the consumers. "If they want to eat better, Pascal Baker is ready to accompany them.