De Froment et de Sève is the kind of neighbourhood bakery that doesn’t just stick around—it multiplies. Since 1995, this Rosemont fixture has built a loyal following with its daily rotation of crusty breads, oversized viennoiseries, and now, a whole biscuit offshoot. Originally founded by Quebecer René Sicard, the bakery changed hands in 2014 when Jean-Yves Callies and his daughter Constance took over, bringing a French perspective (and five kids, plus a dog) into the mix. Their daughter’s stint in France studying pâtisserie classics helped inspire a new wave of lavender madeleines, rosewater sablés, and chai-spiced cookies—all made in-house with Quebec ingredients. Awards for best croissant and best baguette in the city back up the reputation, but regulars already know to show up early for the good stuff. Between the two Beaubien locations, the house donates unsold goods to local food banks, proving that consistency, craft, and community aren’t just ideals—they’re daily practice.