{"id":100239,"date":"2024-06-05T12:50:13","date_gmt":"2024-06-05T16:50:13","guid":{"rendered":"https:\/\/editionap.ca\/?p=100239"},"modified":"2026-02-17T20:52:08","modified_gmt":"2026-02-17T19:52:08","slug":"chez-lboulangers-world-of-bread-and-other-goods","status":"publish","type":"post","link":"https:\/\/visionrockland.ca\/en\/affaires\/chez-lboulangers-world-of-bread-and-other-goods\/","title":{"rendered":"Chez L\u2019Boulanger’s world of bread and other goods"},"content":{"rendered":"

The world of bread is a diverse one.<\/strong><\/p>\n

That includes Nepalese paratha made with whole-wheat atta dough, properly fermented San Francisco sourdough with an \u201cear\u201d baked crunchy from a measured and expert slash with a razor blade, or thin-crusted Afghan bolani stuffed with potatoes and leeks and served with yogurt.<\/p>\n

At the other end of the spectrum are simple sliced sandwich loaves, often the best for grilled cheese or a classic PB & J snack \u2013 both for kids of all ages.<\/p>\n

In this part of the world, and perhaps somewhere in between the artisanal variety and the mundane is a unique bread that Chez L\u2019Boulanger bakes daily and calls \u201cOld Fashioned.\u201d<\/p>\n

According to owner and baker Julie Charbonneau, the loaf is among the bakery\u2019s best selling products in what is a wide range of baked goods and ready-made foods.<\/p>\n

The name reflects an appeal to old-timey, comfort-food goodness, according to Charbonneau.<\/p>\n

\u201cIt\u2019s called Old Fashioned because it\u2019s home-made and grand-maman-style,\u201d she says.<\/p>\n

Founded more than a decade ago by Charbonneau and a partner, Chez L\u2019Boulanger, located on Laurier Street, prepares fresh baked goods like the Old Fashioned bread, frozen meals, lunch boxes and special-occasion meals.<\/p>\n

Peer into their chest freezers and cooler cases and you\u2019ll discover Swedish meatballs and chicken \u00e0 la King as well as humbler chili and veggie quiches. Lasagna as a ready-made meal for busy young families is extremely popular as is the chicken pot pie, says Charbonneau.<\/p>\n

In terms of sweets, there\u2019s cookies and Danish, but the bakery also makes pouding Ch\u00f4meur, a depression-era \u201cpoor man\u2019s cake\u201d with maple syrup that you find at a sugar shack.<\/p>\n

The majority of Chez L\u2019Boulanger\u2019s business comes from catering, however. Lots of catering.<\/p>\n

\u201cThis summer is booked with several weddings,\u201d she says, adding that they are busy catering for funerals as well.<\/p>\n

Catering, in fact, determined the trajectory that her business followed, re-routing her original vision to have a shop, perhaps like an M&M Food Market, but focussed on healthier foods. They started out serving fresh-brewed coffee and they had a sandwich bar, but the business model soon changed.<\/p>\n

\u201cCatering became very popular, so we switched to that when we couldn\u2019t do both,\u201d says Charbonneau.<\/p>\n

It\u2019s a clear case of going where the business was rather than fighting to fit into a pre-determined shape. That too is a business reality.<\/p>\n

\u201cIn catering, there\u2019s little loss. You get an order to feed 100, you cook for 100 and you\u2019re paid for 100. There\u2019s no waste.\u201d<\/p>\n

A passion for fresh, healthy food still lies beneath that pragmatic approach.<\/p>\n

Charbonneau says that she has always just loved to cook. She learned the baker\u2019s trade starting in 2003 with an existing bakery she took over with a partner, a professional baker, in Carleton Place. They had the location for about three years before deciding they wanted to move to a Francophone region.<\/p>\n

Most of the foods \u2013 Charbonneau says 90 per cent \u2013 are made from scratch in-house and there easily several dozen products, from cookies to tourti\u00e8re. She says they pull back on the salt and use no preservatives in their cooking and baking.<\/p>\n

Building variety, however, was incremental: her first customers said there wasn\u2019t enough choice, so the business model shifted again, she says.<\/p>\n

\u201cWe needed to make more variety of goods but be able do it fast. Now we have lots of variety including breads and pizza doughs, but we also need lots more staff. That makes it difficult.\u201d<\/p>\n

She adds that being a baker, often with a very early morning rising, is a tough, physical job.<\/p>\n

\u201cThere\u2019s heavy lifting, and it is hard work. That\u2019s not for everyone,\u201d Charbonneau says.<\/p>\n

The Old Fashioned is, it seems, for everyone, but it also represented a shift in demand: finding there wasn\u2019t a strong customer preference for whole wheat bread, they added a rye-based multigrain bread to their repertoire, though it has a bit of white flour too.<\/p>\n

\u201cWe made both for a while, but people seemed to prefer the rye. It\u2019s a unique bread, made with organic flour, that you can\u2019t generally find around here,\u201d she says. \u201cIt has become very popular.\u201d<\/p>\n

If rye breads tend to be a bit drier, the Old Fashioned is quite moist yet toasts beautifully crisp and holds butter deliciously.<\/p>\n

Grown primarily in the European Union, Germany and Poland, rye is a member of the grass family and is one of few grains that can make leavened bread.<\/p>\n

Despite the fact we\u2019re famous for our rye whisky, Canada only grows only about two per cent of the world\u2019s rye production but as a hardy cereal crop for harsh weather, it thrives in colder climates like Canada\u2019s.<\/p>\n

The rye flour Charbonneau bakes with comes through Montreal from Germany (the world\u2019s second largest rye cereal producer), but during Covid sourcing the flour was difficult \u2013 and customers were disappointed when the Old Fashioned was on Chez L’Boulanger\u2019s shelves less frequently.<\/p>\n

In terms of nutrition, breads made with whole rye are a good source of dietary fibre, though the unique flavour and crunchy snap of texture are important qualities of the Old Fashioned.<\/p>\n

\u201cOnce you try this bread, you don\u2019t go to any other bread,\u201d says Charbonneau, noting that a batch of 25 loaves will sell out in a day.<\/p>\n

For anticipated busier days, she instructs her bakers to make 30 loaves, but they will be prepared with the passion for food and baking that defines Chez L\u2019Boulanger.<\/p>\n

\u201cWe bake home-made goods for our customers,\u201d Charbonneau says. \u201cHow I bake for my kids is how I bake here at the bakery.\u201d<\/p>\n

Food writer Andrew Coppolino lives in Rockland. He is the author of \u201cFarm to Table\u201d and co-author of \u201cCooking with Shakespeare.\u201d Follow him on Instagram at @andrewcoppolino.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

The world of bread is a diverse one. That includes Nepalese paratha made with whole-wheat atta dough, properly fermented San Francisco sourdough with an \u201cear\u201d baked crunchy from a measured and expert slash with a razor blade, or thin-crusted Afghan bolani stuffed with potatoes and leeks and served with yogurt. At the other end of […]<\/p>\n","protected":false},"author":20,"featured_media":100241,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-100239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-affaires"],"acf":[],"featured_media_global":[],"yoast_head":"\nChez L\u2019Boulanger's world of bread and other goods - Vision<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/visionrockland.ca\/en\/affaires\/chez-lboulangers-world-of-bread-and-other-goods\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chez L\u2019Boulanger's world of bread and other goods - Vision\" \/>\n<meta property=\"og:description\" content=\"The world of bread is a diverse one. 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