La Meunerie Urbaine

La Meunerie Urbaine takes the idea of “from scratch” a step further. Opened in 2017 by Martin Falardeau (formerly of Le Pain dans les Voiles) and Dina Dagher, this NDG bakery mills its own flour on-site—an intentional move to preserve the full flavour and nutritional value of fresh grain. The result? Loaves with depth, character, and a shelf-life that doesn’t rely on shortcuts. Their baguette earned top honours in Quebec, but it’s far from the only draw. From lentil-rich sourdoughs to kamut batards and focaccia slabs, the bread selection is varied and cut to order. Fridays through Sundays, pastry chef Kevin Poitevin takes over the counter with éclairs, tartlets, and seasonal one-offs. The space, designed in part by Martin himself, offers a glimpse into the baking process and just enough room to sit with a coffee from Café Union. This is a working bakery first—but it’s one that feeds both sides of the counter with care.