Automne Boulangerie is a bakery in Rosemont, Montreal.
Automne Boulangerie is a Rosemont-La Petite-Patrie bakery in Montreal whose long-fermented sourdough and buttery croissants earned a citywide following.
Editorially verified July 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Weekend mornings sell out fast; go early for the croissants and grab a loaf while they last.
Address: 6500 Avenue Christophe-Colomb, Montreal, QC H2S 2G8
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
Fairmount Bagel is Montreal's oldest bagel bakery, wood-firing sesame and poppy rings around the clock on Avenue Fairmount since 1919 a block from St-Viateur.
Tip: Pick a side in the Fairmount-versus-St-Viateur debate by buying a hot dozen from each and comparing.
Worth the queue: Sesame bagel
Hof Kelsten is Jeffrey Finkelstein's bakery on Saint-Laurent in Montreal, turning out challah, rye and babka plus a lunchtime smoked-meat sandwich.
Tip: Come for the challah on Friday and the babka any day; the counter also does a serious matzo-ball soup.
Worth the queue: Challah and rye bread
Mamie Clafoutis is a French bakery on Rue Saint-Denis in Montreal, filling its cases with laminated croissants, tarts and country loaves through the day.
Tip: The almond croissant and the namesake clafoutis are the buys; it stays open later than most bakeries.
Worth the queue: Almond croissant
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.
Tip: Go by 09:30 for a warm kouign-amann; when the day's batch sells out, that is it until tomorrow.
Worth the queue: Kouign-amann
