The Rachel Street location of Les Co’Pains d’Abord is one of the three bakeries in an artisan collective, and a full-on viennoiserie workshop led by master tourier Éric Goeury. Since 2009, he’s been fuelling this corner of Villeray with top-tier croissants, wild blueberry chocolatines, and brioches whose scent hits you from half a block away. The team, built on the original founders’ friendship (hence the name), takes a hands-on approach to everything—no additives, no shortcuts, just honest, from-scratch baking. The space is tight, with about a dozen seats, but the counter is stacked with seasonal pastries, flans, panettone, savoury quiches, and salads. This isn’t your average bakery. It’s where viennoiserie turns experimental, with riffs on classics using pistachio, Indian spices, or maple. A neighbourhood staple that doesn’t stand still—except when it comes to quality.