Pâtisserie Rhubarbe is the project of pastry chef Stéphanie Labelle, who trained under Pierre Hermé in Paris before returning to Montreal to open her first shop in 2010. For over fifteen years, the bakery was a fixture on Laurier Est, known for its lemon tarts, caramelized millefeuille, and kouign-amann. In 2025, Labelle closed the storefront and reinvented Rhubarbe as a catering operation and online order service, with Saturday morning pickup at a production atelier near Marché Atwater. The name, she has said, was chosen for rhubarb's acidity: not too sweet, underused, and an unexpected shade of pink. The pastry still tastes like all three.