Saturday, March 24, 2007

breaking bread

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!

1 comment:

Annie Ruok said...

I've been there (Old Mtl right?) - my ex-boss took me there on my 1st day at the office at my previous job - expensive like hell (she didn't treat either!) but really good - I had leek soup & a roasted vegetable dish or something, might have been quiche - loved it - very nice homey atmosphere too!