Seeking bakery sellers!

It’s the last day of March and a brilliant snowstorm at that. Or maybe it’s technically an ice-storm. The weather may be wintry still but we have our eyes on summer! Our kitchen crew is finalised for the 2025 summer season, but we’re still looking for a couple of sellers and a barista to round out the team.

Aurélien’s raspberry and pistachio tarts

Summer at the bakery

If you’re tempted by a summer full of heavenly odours, perfecting your latté art in a warm and welcoming environment while gannets plunge in the sparkling waters in front of the bakery, get in touch! Accommodation available at the 5 minute walk from the bakery.

Latté by Arthur

Seeking staff for 2024 summer season!

The years roll around so fast…

It’s that time again when we start to build our team for the upcoming summer season.

the 2023 gang!

If you are a baker, pastry chef, seller or barista and are tempted by the prospect of a summer working in a busy, happy little bakery/café in beautiful Percé, Québec, please do drop us a line using the email on the contacts page. You can find all the details are on Job Bank and Emploi Quebec.

Spring is for staffing....

Hi everyone! We hope that 2023 has started on a positive note. We are in the process of establishing our team for the upcoming summer season. Almost there, but still searching for a couple of dynamic & professional workers to round out l’équipe! If you are a seller or a pastry chef and are tempted by the thought of a summer working in an artisanal bakery by the sea, don’t hesitate to get in touch using the email on the website.

Happy spring, y’all!

Boulangerie Aristide - a must-visit on the Annecy canals

Hi all,

On a recent visit to see friends and family in France, we had a multiple coups de coeur on the bakery and pâtisserie front. How could you not? In the beautiful lake-side town of Annecy, not too far from Lyon, we chanced upon Boulangerie Aristide, just next to the canal. The space is light-filled and inviting, showcasing their organic sourdough breads and brioches. Our favourite? La pompette, a vegan brioche made from olive oil, with a wonderful moist texture and taste.

Interested in a summer by the sea?

Hi everyone,

Hoping this post finds you well. Here we’re still a little buried in snow, but are starting our recruitment for this summer….

As always, we are looking for passionate and hard working bakers, cooks, sellers and baristas to help our small seasonal business function this summer. We are a small and enthusiastic team, who strive to provide quality produce and an excellent customer service to our clients. Percé is an internationally renowned tourist destinations and summers are breezy, busy and lively.

If you are looking for a dynamic, enjoyable opportunity this summer, don’t hesitate to get in touch with us! Further details are available on Emploi Quebec, or contact Xavier using the form on the website.

Hours update...

Hi everyone,

Just to let you know that we’ve made a change to our weekly opening hours: the bakery will now be open from Tuesday to Saturday, 7.30am to 4pm, and shut Sunday and Monday.

Sorry for any inconvenience, and many thanks for your ongoing support. It means a lot!

Seeking staff for the 2021 season!

Hi everyone,

We’re busy preparing for our upcoming summer, and are currently seeking staff to join our team.

If you are a baker/pastry chef, barista, cook or seller and are tempted to spend a summer season working in beautiful Percé, please do get in touch via the email address on our website (see ‘Contact/contacter).

We are a small hardworking team, and pride ourselves on serving quality produce in a friendly, happy environment. If you enjoy working with others, take pride in a job well done, are hard working and meticulous, and have a petit côté gourmand, don’t hesitate to get in touch!

Full job details are published on Emploi Quebec (in french).

Hours update (2)

Hi everyone,

Just a note on our opening hours for this week - we are shut tomorrow (Wednesday Sept 30), but will be open the next day and over the weekend. Hoping to stay open for a couple of weeks yet, despite the deteriorating COVID situation…!

Stay healthy, all! xx

Hours update

Hi everyone,

A quick update on our hours this weekend: we are closed today (Thursday Sept 17), open tomorrow (Friday), closed Saturday (Sept 19) and open Sunday (Sept 20).

I know it’s a little confusing, but with our small team and still-busy season we have had to shut several days a week to make food …!

Sending out big thanks to everyone for their support and encouragement. Hoping to stay open well into October. Stay well!

Open for business!

Hello friends and visitors,

Just a quick note to say that we are indeed in operation (-:

Due to the pandemic and flow-on effects, we have reduced opening hours at the moment . Currently we are open from 9am to 6pm Tuesday to Saturday. This may change, as we continue to adjust to the 2020 season.

On the menu is a range of viennoiseries (including these cinnamon buns), pâtisseries and daily breads, as well as lunches (fresh sandwiches, pizzas, croque monsieur, croque madame, quiche and salads), and hot and cold drinks (including our home-made iced coffee and iced tea).

We look forward to your visit!

All the best.

COVID-19 update

Like so many other seasonal businesses in our area, we’re busy looking at scenarios for how we might operate the bakery this summer.

At the moment, our region of Gaspésie is closed to visitors, and we don’t know how long this will be the case.

We are hoping to open the business this summer, but are planning day to day, as the situation changes constantly.

More updates to follow. Stay well!

Bread in a time of Coronavirus

What a strange chapter we’ve entered. Here in Québec, the last few days have been a whirl of advice, of governmental orders, of closures. We’re trying to do our bit to keep ourselves and others healthy - staying home, cancelling non-essential outings. At the same time we’re trying to prepare ourselves for the summer work season, whatever unpredictable form it may take.

One day at a time.

We’re currently advertising jobs at the bakery, and are actively looking for staff. If you are a qualified baker, cook or pastry cook, and are looking for a breath of fresh air up here in Gaspésie, please do get in touch.

You can use the form on this website or email Xavier directly (lefournand@navigue.com).

We are also seeking sellers. Job details for all posts can be found on Emploi Quebec.

Spring (of sorts) in Gaspesie

We are now officially in the season printanière, not that you’d know it from the above snap. Winter is really long in Gaspésie. Even in May there can still be snow on the ground. No green on the trees before the very end of May, not even a hint.

Thibaut hard at work, 2018

Paris Brest

Fruit tarts

These pics are from our 2018 season, when the bakery wasn’t snow-laden. Thibaut was our hard-working baker/pastry chef; at the right are some of his creations. (We are currently in our recruitment phase, so if you are an enthusiastic baker, pastry chef, or general lover of bakeries don’t hesitate to get in touch!)

If you are in Montreal at the end of the month and interested in checking out all things bakery, drop by the 2019 Bakery Showcase. I’m also taking the chance to visit the Montreal Coffee Academy, to get some tips on making super coffee for our 2019 season (-:

On the lookout for our 2018 team....

One of Kélian's creations - Rhubarbe mousse with passionfruit cream

Xavier and Kélian - 2017

The snow still blankets the ground here in Gaspésie, but we're thinking summer already.

If you are a baker, pastry cook, cook or seller who is conscientious and passionate about their work, and you are tempted by the idea of a summer breathing the clean, salty air of Gaspésie, hesitate no longer! We want to hear from you.

You can find details about available jobs for the 2018 season on Emploi quebec, or you can get in touch via the website.

Recruitment and rendezvous

Calling bakers, pastry cooks, cooks and sellers! We're looking for staff to power our petit boulangerie this summer season, people who enjoy working in a team, sharing knowledge, learning, experimenting, and creating and serving lovingly prepared, great tasting produce.

Teri ponders her next creation, 2015

 Sounds like you? Get in touch! Job details can be found on Emploi Quebec.

Also, we will be attending the Journée de l'emploi, (Job Day) held by the MRC de Rocher Percé on Thursday April 7th between midday and 5pm at the Club de l'âge d'or in Chandler. Come and say hello!

Bakery watch - Merci la vie

While staying in Montreal last month we took a day trip to Prévost, in the Laurentians. Xavier was keen to visit a bakery there he'd heard about, intriguingly named 'Merci la Vie'. (I saw intriguingly because I don't remember coming across an equivalent in English, but I will add beautifully named, also).

Albert and Johanne opened their unique and lovely bakery/café in November 2015, and have garnered an excellent, and deserved, reputation since. The space is small but open and light, and as a visitor you feel a part of the action, with Albert's workspace just beside the tables and the rest of the team bustling away just on the other side of the counter. And the food! We tried both pizzas (one with a garlicky, fresh tomato base, the other with pancetta and egg), the soupe du jour (à l'oignon), and a deliciously rich cookie composed of matcha, pistachio, cardamon and white chococolate. Everything seemed to have a unique twist (pizzas have a naan-like dough, chargrilled) and was beautiful to taste and look at.

Merci, Merci la Vie!

Staff recruitment 2016

Happy new year to all!

I hope it's a good one.

I'm back for my extremely rare but inevitably consistent blog post: that one seeking new staff for the summer season. Yes, we start early up in this neck of the woods. Currently we have job offers for some baker/pastry cook positions, and cook positions posted on Emploi Quebec, with some seller positions to follow soon.

We're a small team who strive to provide a quality service and a memorable experience for all our customers. We offer classic french pâtisseries and viennoiseries, quebecois tarts and slices, light lunches (including a range of vegetarian soups, salads and quiches) and artisanal, handmade breads. All are homemade! We like keeping our favourites on the menu, but we also like challenging ourselves with fresh ideas and new products.

If you feel like a sea change this summer, and if the idea of joining a friendly, conscientious and dynamic team appeals, please get in touch!

Below are some desserts made by our 2015 pâtissier, Flavien. Just to whet your appetite...

International bakery watch

Hang on, that doesn't look like Gaspésie??

That's because it's not! As the snow stubbornly sticks around up in this neck of the woods, I find myself thinking of other warmer places I've been recently, and some of the great bakeries we found there. Hats off to those who correctly identified the town - excuse me, city - above as Canberra, Australia's capital.

Canberra really is a foodie town - it has a wonderful weekend farmer's market, and a host of new eating places have sprung up that believe deeply in the 'paddock to plate' philosophy. And it has some super bakeries!

Our new find was Autolyse in Braddon. Autolyse is a french-style bakery/pâtisserie who serve up beautiful breakfasts and lunches. Have a look at the menu and drool a little. We just took away some breads and sampled some pastries - all good - and I must say that our rye sourdough proved to have the best longevity of any bread bought in Australia. Just perfect for camping! Thanks, Autolyse.

It's staff recruitment time again!

Oh dear. It seems like the poor impoverished bakery news is limited just to posts on staff recruitment and commencing the season. I really should change that.

However, it IS that time again! Where we put out the call for eager and conscientious workers who would like a summer with a difference, in a beautiful part of the world. If you have qualifications in baking or pastry, or truly enjoy working in customer service do check out our job vacancies on Emploi Quebec.

Here's a little preview of la belle Gaspésie...of course all that ice will melt in due time (-:

Starting up the machine..

It's that time again - pre-season time! Machines are unpacked and tested, equipment is unloaded and put away. A long and cold winter has wreaked some havoc on the bakery exterior, though this seems to be a yearly occurrance. Sunny days are seized for painting and varnishing. We're a little late starting this year, but hopefully all will be in order for a late May opening...

A little wear and tear...

Where does all this stuff go?