Le Pain dans les Voiles

Le Pain dans les Voiles isn’t your typical family-run bakery—it’s the kind of multigenerational operation where sailing, sourdough, and sports medicine somehow all connect. Founded in Mont-Saint-Hilaire in 2009 by agronomists-turned-bakers François and Guilaine, the business has since charted a course from small-town success to big-city staple. The Villeray location opened in 2013 and was later taken over by their son, Laurent Duvernay-Tardif—yes, that Laurent, the Super Bowl-winning NFL player with a medical degree. Under his watch, the bakery has expanded its repertoire to include pulled pork sandwiches, housemade caramels, and charcuterie made from pigs fed on surplus bread. But the foundation is still bread: slow-fermented loaves made with Quebec-grown flour, including the award-winning Pain du peuple, sold by weight. Whether you’re in it for the brownies, the rye tourte, or just a good espresso and a seat in the sun, this is a spot where tradition, experimentation, and a touch of sports-world hustle all rise together.