The baker
Isabelle Roy
Trained at the École hôtelière de la Capitale, Isabelle opened La Mie Dorée in 2011 after years as a baker in France. She carries on traditional natural sourdough methods — patience, flour, and nothing else.
13+
Years of experience
200+
Loaves baked every morning
100%
Organic flours
24h
Sourdough fermentation
Our values
What makes our bread different
Local flours
Organic, from Québec mills, carefully selected.
Natural sourdough
Slow fermentation, up to 24 hours, for real flavour.
Baked at dawn
Stone-deck oven, from 4 AM, every day.