Au Kouign-Amann is a bakery in Plateau, Montreal.
Au Kouign-Amann is the tiny Plateau pastry shop in Montreal that made the caramelised Breton kouign-amann a local ritual, baked warm in small daily batches.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Go by 09:30 for a warm kouign-amann; when the day's batch sells out, that is it until tomorrow.
Address: 316 Avenue du Mont-Royal Est, Montreal, QC H2T 1P7
Kem CoBa is the Mile End ice cream shop in Montreal whose salted-butter soft serve and rotating sorbets draw a summer line down Avenue Fairmount.
Tip: The salted-butter and one fruit sorbet twist is the order; it is seasonal, so check before a winter trip.
Worth the queue: Salted-butter soft serve
Guillaume is a modern Mile End bakery on Saint-Laurent in Montreal, prized for its sourdough loaves and a chocolate croissant many rank among the city's best.
Tip: Bread sells out by afternoon; morning is best for the croissants and the seasonal fruit danishes.
Worth the queue: Chocolate croissant
La Bete a Pain is chef Marc-Andre Royal's bakery-cafe on Rue Fleury in Montreal, part boulangerie and part counter for sandwiches, quiche and viennoiserie.
Tip: It works as a bakery and a lunch stop; the baguette sandwiches and quiche are the midday move.
Worth the queue: Sourdough baguette
Automne Boulangerie is a Rosemont-La Petite-Patrie bakery in Montreal whose long-fermented sourdough and buttery croissants earned a citywide following.
Tip: Weekend mornings sell out fast; go early for the croissants and grab a loaf while they last.
Worth the queue: Croissant
Premiere Moisson anchors the Atwater Market bakery corner in Montreal, a Quebec chain baking country breads, viennoiserie and a classic tarte au sucre.
Tip: Pair a loaf here with cheese and charcuterie from the market stalls for a canal-side picnic.
Worth the queue: Sugar pie (tarte au sucre)
St-Viateur has hand-rolled and wood-fired Montreal bagels around the clock since 1957, the Mile End benchmark for the honey-boiled, denser city style.
Tip: Buy them hot by the dozen; a sesame bagel straight from the wood oven needs nothing but your hands.
Worth the queue: Sesame bagel, hot from the oven
