The Charlevoix region is known for its magnificent nature and its delicious local products. Made in Baie-Saint-Paul, the breads of the À Chacun Son Pain bakery are no exception!
In 2004, Jean-Christophe Lamontagne and his wife Anik Roy decided to put their hands to work and developed an innovative bakery know-how. Proud of their region, they use only local organic flours produced by hand.
The whole grain flour is milled according to ancestral methods that preserve the germ, which makes À Chacun Son Pain products more digestible and rich in antioxidants, vitamins and minerals. Prepared by the La Rémy mill, one of the last stone mills in North America, the carefully selected flours allow us to obtain breads with a lot of character and a stronger crust.
Why choose À Chacun Son Pain products?
- Organically grown
- Milled on stone
- Hand-ground
- Natural ingredients
- Without preservatives
- ECOCERT and Aliments du Québec certified
