Pastry made the slow, honest way.

A little corner of France on Rue Saint-Jean

Ambrevia began with a second-hand oven, a marble slab and a stubborn belief that good pastry can't be hurried. Camille trained in Lyon, came home to Québec, and opened a narrow storefront in the old town with room for eight stools and a very long queue.

More than a decade later we still laminate every batch by hand, still source our butter and cream from Charlevoix farms, and still write the day's menu on a chalkboard depending on what the season gives us. Nothing leaves the case that we wouldn't serve our own family.

— Camille & the Ambrevia bakers