A little nondescript sign that says "sorry, we do not accept any credit cards" hangs on the door of one of Montreal's best kept secrets. Olive + Gourmando cannot be categorized as a bakery or a cafe. O+G offers a bounty of fresh breads baked daily, pastries that would make your mouth water and paninis flavoured with seasonal ingredients.
Featured in the March 2006 issue of Gourmet Magazine, O+G boasts gargantuan sourdough loaves made with organic unbleached wheat flour that taste as good as they smell. In fact, all of the breads they bake on premises are made with organic flour, including the fig bread, olive loaf and valrhona chocolate bread.
To satisfy our sweet tooth, we picked up a flaky almond croissant and an apple-cinnamon brioche. We enjoyed our pastries with a strong capuccino, topped with an extra thick layer of crema.
Some of the baked goods on tap: lemon squares, seasonal fruit tarts, cookies, brownies made with valrhona chocolate and illy espresso, and palmiers made with tahitian vanilla. How fancy!