When Ariane Beaumont and Jérôme Couture left the corporate bakery world in 2007 to open their own shop in Hochelaga-Maisonneuve, the neighbourhood was still finding itself. So were they. Ariane brought an artist's eye, with a sculptor father and a raspberry-farming mother, while Jérôme contributed years of baking experience and a head for numbers. Together they built Arhoma into something the quartier didn't know it needed: a serious boulangerie with a warm pulse.

Every loaf is hand-shaped each morning using slow-kneaded dough and long fermentation, with flour milled by Meunerie Milanaise. The result is bread with real structure and flavour, the kind that draws locals and Montreal restaurant owners in equal measure. Demand outgrew the original space fast enough that a second location, La Fabrique, opened in Centre-Sud in 2012.

After 19 years, founders Beaumont and Couture passed the torch in 2026 to Super Bowl champion and fellow Québécois Laurent Duvernay-Tardif, who comes with bread in his blood: his parents have run their own bakery since 2009. The recipes, the mindset, and the morning ritual stay the same.