A family-run bakery in Villeray since 1974, Tillemont has built its reputation on bread fermented for 24 hours before baking, with up to seventeen varieties of loaves, baguettes, and rolls produced daily alongside rotating specialty breads. Quebec flour sourced from the Charlevoix region and the mills of Soulanges anchors much of the lineup, spanning sourdough and multigrain miches to olive fougasse and cheddar-studded loaves. Beyond bread, the bakery turns out custom celebration cakes, viennoiserie, white and tomato-sauce pizzas by the slice or whole pie, biscuits, and traiteur offerings including cold platters, salads, and sandwiches for catering. Three generations of the same family remain involved in daily operations, a continuity that shows in both the breadth of the menu and the loyalty of longtime regulars who have shopped here for decades.