Boulangerie Jarry mills the flour, honours the grain, and makes a case for knowing where your food comes from. Opened by Dominique Gauvrit, a seasoned French baker and former Première Moisson owner, this Villeray spot is one of the few bakeries in town that operates as an actual micro-mill. A glass-walled room showcases the mill itself, grinding grains sourced from a Baie-Saint-Paul farm into nutrient-rich flours. On the shelves, you’ll find a mix of classics and more unconventional loaves like the “Premiers Arrivants,” made with yellow pea flour, pumpkin, and polenta. Sandwiches, soups, and quiches round out the lunch menu, with ingredients consistently sourced from local producers. Built inside a repurposed bank, the space—designed by Corinne Laflaquière—preserves original vault doors and invites people to linger with long tables, house kombucha on tap, and coffee from Barista. For Gauvrit, bread isn’t just food—it’s a way to feed a community.