“What will attract customers is the visual. What will make them come back is the taste,” Thibaud Georges learned during his studies in France to become a baker and pastry chef.
Since the 27-year-old young entrepreneur opened the Croissant Bar in Beloeil almost a year ago, he has meticulously applied this principle. Its croissants, chocolatines, Swiss breads, brioches and biscuits are a treat for both the eyes and the stomach.
“We put all the love we have to give into it. We do them one by one. […] The raw materials are handpicked. Butter is imported from Belgium. It’s really butter for croissants. We have beautiful Quebec flours. We take the time to make a beautiful product,” he explains when asked why, in his opinion, more and more people are calling his croissants the best on the South Shore.
PHOTO PROVIDED BY THE CROISSANT BAR
Caramel croissant
He also warned us: “People who come here have difficulty going elsewhere afterwards. » We still bit into his classic croissant, but also into the caramel one, in which we discovered a generous and decadent sweet-salty mixture. We also fell in love with the chocolatine, overflowing with fillings.
Certainly, we can’t help but stop at this nice address again, especially since every month, a new croissant appears on the menu “depending on the season and the moods in production”.
716, rue Laurier, Beloeil
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