Things from Vienna, or viennoiserie in French, include delectable croissants, danish pastries, escargot aux raisins (raisin snails) and more. They are essentially the intermediary item between breads and pastries. Containing white flour and active yeast they are much like bread. They are typically richer and sweeter than pastries.

Paillard

Quebec’s Paillard is a spacious, traditional bakery with lofty ceilings and community tables. This bakery’s proud founder is Yves Simard. Everything at Paillard starts with bread. After working in the restaurant industry for more than 50 years, this Quebec native developed a love for bread.

It serves as the fundamental base for delectable sandwiches, pastries, and pizzas. With no sacrifice to flavor quality, their bakery items contain only the finest ingredients.

Customers love the flavors which are rich and flavorful.  Croissants, éclairs, cakes, cookies, sandwiches, soups, salads, and chocolates are just a few of the items they specialize in. Furthermore, Paillard provides catering services for all events, including weddings, celebrations, business meetings, and more. Paillard is the ideal location for gatherings. In Québec, Paillard has three locations.

Le Croquembouche

One of Quebec’s top bakeries is Le Croquembouche. To promote sustainable farming, they use local ingredients from dependable suppliers in their pursuit of excellence. They are able to accomplish their goals thanks to Moulins de Soulanges’ 100% Quebecois flours. They have been offering excellent baked goodies to their neighborhood since 2003. Their baker makes artisan bread and unique bread and will turn you into “Croquembouche junkies.”

They love to reimagine wonderful classic sweets using recipes from family members. Your eyes and taste buds will revel in Croquembouche’s extensive range of cakes. For all occasions, catering services are also offered. Their pastry chef visited Nicaragua to experience the full range of flavors in fine chocolate. He brought back high-end ingredients that are utilized to manufacture artisan chocolates and only-available unique treats. La Croquembouche is the ideal location if you want to experience some of the best delicacies Quebec has to offer.

LA BOÎTE À PAIN

Famous bespoke bakery La Boîte à Pain has a  team dedicated to baking and it shows. The bakery’s enthusiastic bakers produce mouthwatering baked goods. Its goal is to inspire the devoted acts of local people and organizations. They aim to foster the virtues of sharing and mutual aid to serve its community via a sponsorship program. La Boîte à Pain uses premium ingredients to create gourmet bread, pastries, and sandwiches. They have more than 40 different types of baked goods.

All types of bread, from flavorful bread to crunchy baguettes, are created with quality ingredients. Also, they have a significant assortment of wines and beers. Locals frequently line up at La Boîte à Pain for ficelles during lunch. Try their delectable salads, quiches, desserts, calzones as well as their bread. Several La Boîte à Pain bakeries exist in Quebec. 

The post The best bakeries in Quebec appeared first on BoulangerieNiemanD.com.

As a result, Quebec is growing as a culinary hotspot, and there are some dishes you simply MUST eat. We highly advise spending a few days there to simply taste your way around Quebec.

Poutine 

Poutine is a combination of French fries, cheese curds, and a thick, brown gravy and is arguably one of the most famous dishes of Quebec. A diner reportedly asked for French fries and cheese curds to be served together in the dairy-producing town of Warwick in 1957, prompting the invention of the dish. He took a look at the dish and called it “poutine,” which is Quebecois slang for “mess.”

Poutine is now available from roadside trucks in city streets and along highways, as well as from restaurants that have given it a gourmet makeover. Sometimes toppings like chorizo, pulled pork, or foie gras are used as a twist. A trip to Quebec’s annual Poutine Week in February is a great way to try it.

Crêpes

The thin, paper-like pancakes known as crêpes have long been popular in France and Belgium. They traveled to Quebec with French explorers, but they are frequently a little thicker in Canada than in Europe. Traditional Quebecois crêpes are created with milk, flour, and eggs, cooked on a billig. In Quebec they can be savory dishes as well as sweet desserts.

Bagels

Bagels are a staple of Montreal’s culinary scene. They were first introduced to the city by Jewish immigrants from Canada. Many people believe they are superior to their American counterparts. Unlike those found in New York they are smaller and more dense. There are a ton of places in Montreal that specialize in bagels. Many of them bake them over a wood fire right in front of customers.

Smoked meat sandwich

Another Montreal specialty that can be credited to the Jewish population is smoked meat. This is beef brisket that has been spice-cured. While the city is home to a number of delicatessens that provide rye bread covered with smoked meat and mustard, Schwartz’s Montreal Jewish Delicatessen is the most well-known. It has been slicing cured beef for its customers since 1928. Their trick? A brick smokehouse with 8 decades of operation and a 10-day curing period that really ramps up the flavor.

Tire sur la neige

Tire sur la neige is a type of taffy that is made by pouring hot maple syrup immediately onto fresh snow. This process results in a soft candy that is meant to be consumed right away. It is available at sugar shacks all around Montérégie and the Laurentians. Eating this delectable dessert should be a mandatory component of every trip there. A lot of sugar shacks include restaurants that feature traditional Quebecois cuisine, and they are also fantastic sites to learn how maple syrup is made.

Cheese

Cheese fans will be delighted visiting Quebec; this favorite dairy snack is so well-known that an entire Route des Fromages is devoted to it. You can visit some of the top producers and retailers in the area and discover how cheese is created whilst also trying some of Quebec’s distinctive variations. The manufacture of young, raw-milk cheeses, especially the soft kinds that have been matured for less than 60 days, is what sets Quebec’s cheese sector apart. If you don’t have a lot of time, head to the Eastern Townships. This area is full of cheesemakers and locavores.

Tourtière

Tourtière, a traditional meat pie that is a mainstay of Christmas reveillon and New Year’s Eve feasts, is one of Quebec City’s most well-known dishes. Typically, they are filled with potatoes and ground pig, veal, or beef. Occasionally wild game is also used. While tourtières from Lac-Saint-Jean are famed for having a thicker crust, you might even find them with salmon if you travel to Quebec’s coastal regions. In fact, it is believed that the tourtière originated in this region while Quebec was still a French town.

Couscous

One of the largest cities in the world for the French-speaking population, Montreal has attracted immigrants from all around the French-speaking globe, including those from North Africa. That Moroccan, Tunisian, and Algerian cuisine is extremely well-liked across the city, especially in the Plateau Mont-Royal region, should not come as a surprise. A dish that has gained popularity recently is couscous. This consists of steamed durum wheat semolina grains covered in a spice-infused stew of meat and vegetables. Be on the lookout for one of the several “couscouseries” that have appeared throughout the city.

Tassot

The Haitian community in Montreal is similarly booming and has contributed tassot to the city’s culinary landscape. In this traditional Creole cuisine, goat or cow meat is marinated with onions, orange juice, and lemon juice before being fried to a crisp brown. Tassot is frequently served with rice and fried plantains at Haitian and Caribbean eateries all throughout the city.

French onion soup

This soup, known locally in Quebec as soupe à l’oignon, is thought to have started in 18th-century Paris. However some people believe that it dates back to the Roman Empire. It is typically cooked with beef broth, caramelized onions, croutons, and melted cheese on top. You can discover many versions in Quebec City, including a wide range of cheeses, the addition of red wine or ale to the broth, the substitution of baguettes for croutons, and many other changes.

Soupe aux pois 

Another well-known soup from Quebec is made with peas, namely dry yellow peas, salted pork, and vegetables. It is thought that Samuel de Champlain, a French adventurer, brought it to Quebec around 400 years ago. Most families in the province have their own unique soupe aux pois recipe because it is such an integral element of the local cuisine. It is a standard item on sugar shack menus and is frequently offered during the holiday season.

Cretons

Cretons is a cold meat dish cooked with ground pork, onions, spices, and pork marrow to help it congeal, are similar to French rillettes. It was once popular with French Canadians exercising in the woods, but it is now one of the standard breakfast dishes in Quebec. In the morning, locals enjoy spreading it over toast and perhaps adding maple syrup.

Tarte au sucre

This single-crust pie is made with cream, flour, eggs, brown sugar, or maple syrup and is as sweet as sin, as its name suggests. It is said to have its roots in the dessert pies baked by the first French and Belgian immigrants. However it is more gritty in texture than its European counterparts. Tarte au sucre is sold in stores, bakeries, and restaurants across the province.

Bûche de noël

A cake in the shape of a log known as “bûche de Nol” is a staple of Quebecois Christmas feasts. The yule log custom is believed to have begun in the 12th century. A log was burned to fend off bad spirits after being sprayed with wine and oil. The French had turned it into an edible form by the 19th century. Cooks are continuously experimenting with different flavors to make it their own. However the most classic bûche de noel is a sponge cake that is filled with buttercream and rolled.

Sucre à la crème

Suga à la crème, also known as tablet in Scotland, is a rich Quebecois confection made only with sugar and milk and sometimes with a little butter and vanilla. In contrast to fudge, it frequently has a grainier texture and is the ideal treat for people who love sweet treats.

The post Best dishes to try in Quebec appeared first on BoulangerieNiemanD.com.

France is famous for its delectable pastries, so whether you’re planning a vacation or just want to know what to watch out for locally, read our guide to all the best.

FRENCH PASTRIES

French pastries are both rich and indulgent, but beautiful and whimsical. These crisp, flaky, and pillowy marvels have grabbed the imagination of culinary enthusiasts all over the world.

CANNELE

This small crisp, caramelized brown cake is prepared with flour and egg yolks. In addition it has a custard-like center with hints of rum and vanilla.

It comes from the Bordeaux region and has a recognizable cylindrical form. Cannele is cooked in fluted copper molds according to the traditional recipe; which was allegedly created in the 17th century by nuns.

CHOQUETTE

This typical sweet French pastry is created using choux dough and sugar with a custard or mousse filling. The chouquette is particularly hard to get right. The pastry relies on steam to rise so can easily deflate while still warm. Therefore it should be allowed to cool gently in the oven ito cook in the residual heat. Choquettes, loosely translated small bits of choux are they are oftne consumed in France as an afternoon snack. Its creation is credited to the Italian cooks who travelled with Catherine de Medici.

ECLAIR

This long choux dough bun is filled with cream and usually covered with a chocolate frosting. Other fillings can include chestnut puree, custard and other fruit-flavored fillings. Éclair is French means flash; maybe referring to the frosting’s shine. It’s history dates back to the 19th century, when it was initially known by the name petite duchesse. Some culinary historians believe that leading French chef Marie-Antoine Carême may have invented this.

KOUIGN AMANN

This multi-layered buttery pastry is created using methods similar to those used to make croissants. However the major difference is its thick layer of sugar (inside and on top) and its golden caramelized crust.

The pastry originates from the French town of Douarnenez, which was well-known for its butter manufacturing. The name is from Breton and means butter cake.

According to legend, patissier Yves-Rene Scordia accidentally created the cake in the 19th century. He had run out of sweets so experimented with thin layers of bread dough covered in sugar.

MACAROON

A delicious meringue-based biscuit is prepared from egg whites, icing sugar, and ground almonds. It is characteristically French, however popular legend has it that Chefs of Catherine de Medici’s first introduced this delicious biscuit; when she married Henry II of France.

However, another source claims that two nuns from Nancymade macarons famous during the French Revolutionary War. The Maison des Soeurs Macaron in Nancy is reported to follow the same centuries-old recipe. Bakeries Saint-Emilion and Ladurée made the macaroon wrold famous. Now you can now find them in any high end food halls, tea palaces and foodie establishments across the globe.

MADELEINE

This buttery, light, and soft sponge cake, which is made with eggs, flour, sugar, and butter is a favorite tea cake in French cafés. The term “madeleine” may have been coined by Madeleine Paulmier, a cook from the 18th century, or by Madeleine; a traveler who brought the recipe back after her journey. Some claim that the chef Avice was the one who created this unique shell-shaped dessert.

MILLE-FEUILLE – THE KING

Mille Feuille in French means a thousand leaves and that is due to this pastry’s layering.

This pastry is made up of three layers of puff pastry alternated with two layers of pastry cream and topped with icing sugar. Although it appears straightforward in execution, a true specialist is needed to produce an airy, flaky, and crisp vanilla slice.

Other mille feuille varieties incorporate whipped cream, fruits, custard, or chocolate glaze; much like the Italian Napoleon that is filled with almond cream.

Le Cuisinier François, a cookbook published in 1651 by chef François Pierre de la Varenne, had the first mille feuille recipe. In the 19th century, renowned pastry chef Adolphe Seugnot is also credited with creating the mille feuille.

PAN AU CHOCOLATE

Pan au chocolate, meaning “chocolate bread” in French is a breakfast and bakery staple all across thw world.

It was originally created with a brioche foundation but over time has been developed to employ the same buttery, flaky dough as a croissant. It initially appeared in the early nineteenth century and is also known as chocolatine in the south-west of France.

PROFITEROLE

This filled French choux pastry ball usually filled with whipped cream, sometime custard and on occasions; ice cream. It is covered with icing sugar, chocolate or sometimes caramel.

It is been claimed to have been brought to France by de Medici’s retinue of Italian chefs. Choux pastry was devised by Italian chef Panterelli, but his original recipe altered over time. French patissier Jean Avice transformed the dough into choux buns.

In the 18th century, chef Antoine Carême decided to fill the choux with a cream filling; culminating in the profiterole as we know it today. He also designed the profiterole tower, or croquembouche, which is the most popular wedding cake in France.

RELIGIUESE

Religiuese is regarded as one of the most well-known pastry desserts in France. The pastry developed in the 19th century by Italian pastry master Frascati in Paris, means nun.

This dersert is made up of two choux buns stacked on top of one another to resemble a plump nun. Both the top and bottom circles of the cake are filled with cream or custard; with the top circular being bigger and fatter.

The post French Pastry guide appeared first on BoulangerieNiemanD.com.