Aube Boulangerie

Chef David Ollu of Hélicoptère and Hélico’s gone and done it again with Aube, a Hochelaga bakery run with pastry chef Stephanie Gagnon-Laberge and baker-chef Adrien Allard. Bright and beautiful, it’s a place where the best baked goods for Ollu’s operations can be made and amplified through a baking lab of sorts, serving seasonally-inspired viennoiseries, breads and pastries. The menu’s full of daytime-forward offerings like a croissandwich and muffaletta alongside fresh breads and Hélico classics like croissants and kouign-amann.