The French Baker opened in 1994 and now employs almost 20 people. It has received national recognition in both the electronic (PBS, Canadian Food Show) and print media: “perfect croissants” according to The Globe and Mail and “best croissants” according to The Ottawa Citizen. Benny’s Bistro opened its doors at the back of the bakery in 1999.
What’s in a name? In this case, both a company and a person. Jérôme Mantel’s education at the Sorbonne and the Institut d'études politiques in Paris helped him during ten years manage large investment projects throughout France for several companies. It was his graduation from the Ecole des métiers de la bouche de la rue Ferrandi, run by the Chamber of Commerce of the City of Paris, and his diploma as a baker from the French government that helped him establish his own company in Canada.
Jerome Mantel has also taught courses at (and regularly welcomes students from) both Algonquin College and Le Cordon Bleu because of his passion for promoting high quality breads, pastries and other food products and services in the Ottawa area.
Why don't you make more almond croissants?
Almond croissants are traditionally made with croissants left over from the day before. The croissant is filled with a mixture of pastry and almond cream and then baked a second time. It’s hard for a small business to project supply and demand, especially when we don’t freeze our croissants and can’t bake more off just like that. We also supply Bridgehead, which gets here very early every day to make our products available at all of its coffeehouses around Ottawa.
Why don't you serve warm croissants?
Serving warm bread or croissants is a North American technique to compensate for poor quality. Because our croissants contain only pure butter and nothing but butter, they don’t need to be warm to taste good. Real croissants have a thin crust on the outside that contrasts with the soft, delicate layers inside. Warming them up destroys the contrast and thus the experience.
The Glebe
801 Bank Street
phone: 613-236-7579
email: