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The French Baker


Voted Ottawa's Best croissants by The New York Times

(613)-789-7941 / Reservations

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The French Baker


Voted Ottawa's Best croissants by The New York Times

(613)-789-7941 / Reservations

A Tradition

You won't find other bakeries like this easily in North America. With most of the staff from France, and founded by a french expatriate, it is a typical of a "boulangerie de quartier". 

French savoir-faire in baking has been recognized around the world for centuries, partly because it produces breads that are not only delicious but good for your health as they contain no fats or added sugars and have low salt content.

Viennoiseries

Pastries

We use first quality butter and carefully honed, handmade production techniques, our pastries are “perhaps the best this side of the Atlantic”, according to Porter Airlines.

Our croissants, chocolatines, and apple turnovers have delicate layers inside and fine crusts. Our almond croissants and almond chocolatines are sweet tooth favourites. We also make raisin rolls and butter brioche everyday along with various kinds of scones and now cinnamon rolls.

Les tartelettes

Desserts

he finest ingredients are the foundation for our desserts and chocolates: real cacao and real cacao butter, local and seasonal fruit whenever possible, pure butter, cream and bourbon vanilla.

From our simple butter biscuits to the most elaborate desserts that are part of French pastry patrimony like Opera and Palais royal cakes, without forgetting our macarons and mainstay desserts like cheesecakes, our trademark guarantee combines freshness and taste.

Baguettes Parisiennes

Breads

All of our breads are baked on the stone hearths of our old French oven on Murray Street. Every night, our bakers mix their recipes from the best quality, unbleached or organic flours available in commercial quantities in eastern Canada.

The traditional French poolish or levain baking techniques allow the doughs to ferment and the breads to rise slowly, providing taste you cannot get from breads made with large quantities of fast-rising yeasts.

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Benny's Bistro


One of the best kept secrets of Ottawa's Byward Market, Benny’s 30 seats can be found at the back of The French Baker. Fresh, local products, the seasonal menus of Canadian-French fusion cuisine are complemented by a daily special.

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Benny's Bistro


One of the best kept secrets of Ottawa's Byward Market, Benny’s 30 seats can be found at the back of The French Baker. Fresh, local products, the seasonal menus of Canadian-French fusion cuisine are complemented by a daily special.

When it opened in 1999, Benny’s soon became known as an unpretentious neighbourhood restaurant with great food. Voir Ottawa recently concluded that brunch at Benny’s is ‘undeniably the best gourmet brunch in town’.

Described as one of the best kept secrets of Ottawa, Benny’s 30 seats can be found at the back of The French Baker.

Based primarily on fresh, local products, the seasonal menus are thoughtful and complemented by daily specials.

Benny’s opens everyday at 8 am for breakfast, viennoiseries and Illy coffee.

Lunch begins weekdays at 11:30 am.  On weekends, our busy brunch service begins at 10:30 am.  There is a modest selection of fine wines and small craft beers available.

Benny’s is run by a small team of dedicated people who prepare just about everything in-house.

Chef Scott Adams, who came to Benny’s in 2003 after having worked at The Urban Pear, is an ardent promoter of slow food. His passion for local, seasonal food extends beyond the kitchen to the classroom of the Montessori School in the Glebe, where he runs an introduction to food and cooking course.

Sous-Chef Maxime Farrell came to Benny’s in 2012.  Her commitment to detail and execution and to the styles and demands of Chef Adams has quickly elevated her to among the very best in Ottawa.

Maître d’hôtel et Sommelier Yvon Foley ran the Agaric Restaurant in Chelsea for many years before coming to Benny’s in 2001.

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The Team


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The Team


GERARD 

PASTRY Chef

 

Vincent

Master Baker

 

SCOTT

CHEF