Since the beginning of spring, we've been offering a new bread every month that celebrates seasonal flavours and/or holiday recipes.
In March, we made Irish Soda Bread to celebrate St. Patrick's Day. In April, we made hot cross buns for Easter. In May, we developed a recipe for olive and rosemary fougasse. In June, we created an apricot and sunflower seed loaf to evoke the arrival of the sun. In July, we made an "épi" full of proudly Quebecois ingredients: caramelized onions, garlic scapes, and sumac. In August, corn season began, and we prepared a sweet and salty and spicy corn and jalapeño flatbread.