Chef Olivier Potier is making a remarkable comeback in Montreal, and he has brought with him all the pastries for which he is famous, from rum baba to mille-feuilles, éclairs and its famous “golden square”.
For a little over three months, the store has been open in a large, brand new premises on Wellington Street. Since the surface area was too large to contain only one pastry – by Old Montreal standards -, we added a delicatessen and a ready-to-eat counter.
With their top quality ingredients, Olivier Potier’s pastries are at the top of the range. It went without saying that the other products on the shelves would be chosen with the same care. There are some elements used by the pastry chef in his recipes, including Cow’s butter from Prince Edward Island or Hédène honey.
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PHOTO MARCO CAMPANOZZI, THE PRESS
Some classics: the golden square – in homage to the Golden Square Mile, where the pastry chef worked at the time of the Renoir -, rum baba, paris-brest and Delight (gluten-free)
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PHOTO MARCO CAMPANOZZI, THE PRESS
After a visit to the Marché public 440 in Laval, pastry chef Olivier Potier is back in Montreal with a new brand.
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PHOTO MARCO CAMPANOZZI, THE PRESS
One of the three logs offered for the Holidays, the Babaxotique. Note that it does not contain rum so that children can eat it too, but it is possible to add it yourself!
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PHOTO MARCO CAMPANOZZI, THE PRESS
The pastry counter contains many of the creations for which Olivier Potier is famous.
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PHOTO MARCO CAMPANOZZI, THE PRESS
The ready-to-eat counter was entrusted to Cédric Deslandes, who concocted a “savory” menu for people in a hurry who still want to eat well.
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PHOTO MARCO CAMPANOZZI, THE PRESS
Products from here and elsewhere line the shelves of the delicatessen. It includes alcohol from Quebec, among other things, and even a range of treatments (hand cream, exfoliant and shower gel) developed by the team in collaboration with Leroy Hair.
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To lead the ready-to-eat counter, Potier went to find his former colleague from the Cube era, the late restaurant at the St-Paul hotel, located a stone’s throw from the new boutique. Cédric Deslandes (Les eloudes sur la table) has created a menu specially for neighborhood customers, often single people or workers. The dishes – squash gratin, salmon gravlax, roast fish or even wraps for a simple lunch – are presented vacuum-packed or in trays that just need to be reheated.
To return to the sweet, the holiday menu has been unveiled. People can now order one of the three logs offered: the babaxotic, the frozen nougat (gluten-free) or the choco-raspberry (with Costa Rican grand cru chocolate from Felchlin). Olivier Potier has also prepared several of his classics, which regulars will easily recognize, including the famous Stollen, gingerbread, truffles, chocolate candies …
You can also simply stop there to drink a good coffee while crunching a pastry. Wednesday to Sunday, from 8:30 a.m.
630 Wellington Street, Montreal