When he worked at Bouillon Bilk, Renaud Letellier (who was also in the kitchens of Hoogan & Beaufort, Saint-Urbain and La Belle Histoire) loved baking bread more than anything.
Also his spouse Mélanie Simard (service at Bouillon Bilk and La Belle Histoire) and he, recently established in the Laurentians, decided to open not a restaurant, but a bakery. Jolifeu was born in April, in Saint-Sauveur, with an offer of breads, pastries, coffee and other treats, especially to take away.
The cube croissant is what gets people talking the most, but it’s the puff pastry with nduja (spicy spreadable charcuterie) and cheese that had the greatest impact on our taste buds. Mention also the spread made of well-toasted croissants and cashew nuts. The beautiful idea!
Unfortunately, we haven’t tasted the bread yet, which is just an excellent excuse to go back. The still timid offer will grow as the place becomes known and the owners take the rhythm of their new life.
1000 Avila Road, Saint-Sauveur