The bread from À Chacun Son Pain bakery is made using organic grains. Baked according to the standards that have put the ancestral Baie-Saint-Paul shop on the map, four varieties are now available at IGA.
LOCAL AND TRADITIONAL
At À Chacun Son Pain, you can smell the delicious scent of freshly baked bread... and feel the sense of pride that comes with keeping a local and historical tradition alive.
They use only organic whole grains cultivated by agricultural partners in Charlevoix. These grains are then ground locally on ancestral stones, at Moulin de La Rémy, which dates back to 1826.
Thanks to a proven method, respectful of local ingredients and tradition, À Chacun Son Pain produces and delivers 20,000 loafs of bread per week—without compromising their eco-friendly values or quality of their ingredients.