I feel a little jealousy for Cacouna, which, in addition to being a very pretty village in Bas-Saint-Laurent, is home to one of the best bakeries in Quebec.
At Racines, we do both the classics – I ate one of the best chocolatines of my life there – as well as the new ones – the “cruffin” stuffed with sweetgrass cream and seasonal fruit is revolutionary; the matcha and cherry marittozo is a genius idea!
The exceptional Racines bread has this little touch of acidity that is unmistakable. Here, we work with (rye) sourdough and nothing else. Formerly ground on site, the flours are now prepared directly at Ferme Geonel, which grows the cereals in Mont-Joli.
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PHOTO DOMINICK GRAVEL, THE PRESS
This garden tomato tart contains sea buckthorn mustard.
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PHOTO DOMINICK GRAVEL, THE PRESS
The bakery is now located in the former Cacouna general store.
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PHOTO DOMINICK GRAVEL, THE PRESS
Fabien Demandolx and Ève Lapierre are the owners of Racines farmer’s bakery.
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PHOTO DOMINICK GRAVEL, THE PRESS
The breads are made from local flours, always leavened.
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PHOTO DOMINICK GRAVEL, THE PRESS
The former general store turned bakery occupies a beautiful place in the community.
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First established in L’Isle-Verte, Racines bakery farm acquired the former Cacouna general store in 2023. This beautiful large premises with around twenty seats allows you to taste the fresh delights of Fabien Demandolx and by Ève Lapierre as soon as they come off the display. There are savory items too, like garden tomato danishes, gourmet sandwiches and salads. The bakery still has its own small market garden in L’Isle-Verte, which supplies it.
A long-time baker, Fabien met Ève at Pain dans les voiles, in Montreal. The couple then worked at the Niemand Bakery, in Kamouraska, where Fabien relearned his trade to integrate the most artisanal philosophy possible, with local grains ground on site, sourdough and patience. The result is truly breathtaking.
Open Thursday to Sunday
743, rue du Patrimoine, Cacouna
Visit the Racines farm bakery website