This Montreal bakery makes the best baguettes in the city, according to French people

It's a wrap, or should we say, a roll-up on the annual Montreal quest for the city’s best baguette. A batch of bakeries dusted off their rolling pins and turned up the heat in hopes of rising to the top. The competition, on March 14, saw 400 Montrealers, including a fresh batch of French expatriates, converge to slice into the debate. Hosted by Maudits Français and the French Union of Montreal, the event featured 11 Montreal bakeries, each selected through public voting.

The contenders ranged in style, each bringing a unique take on the classic French loaf: Au bout Là-bas, Brioche à Tête, De Froment et de Sève, Farine et Vanille, Joe la Croûte, La Meunerie Urbaine, L’Amour du Pain, Louise, Mamie Clafoutis, MariePain, and Ô Petit Paris.

Mamie Clafoutis presented the "Wall-e," an anti-waste bread crafted from recycled dough. Meanwhile, De Froment et de Sève offered a taste of the mountains with their "Ficelle Montagnarde" and brought spring to the palate with a maple syrup-infused variant. Not to be outdone, Ô Petit Paris impressed with a doughy rendition of the Jacques-Cartier Bridge.

As attendees sampled their way through the entries, the jury, comprised of seven gastronomy professionals including Chef Ronan Ulliac, cookbook author Geneviève O’Gleman, and food writer Tommy Dion, took their time to thoroughly evaluate each entry based on taste, texture, aroma, and creativity in both the bread itself and its presentation.

In the end, it was L’Amour du Pain that stood out to the jury, securing the top spot with its exceptional baguette that resonated well with both the panel and the attendees for its taste and craftsmanship. Not far behind, Ô Petit Paris was recognized for its excellence across several categories, taking home four awards, including the public's choice and second prize for their baguette. Newcomer, Au bout Là-Bas, also made a splash, securing the third prize, an impressive feat for a bakery that only opened its doors a few months ago.

As the flour dust settles, one thing remains clear: in Montreal, the pursuit of the perfect baguette is far from stale. Here's to another year of crust, crumb, and craft.