La Bête à Pain is a whole ecosystem built around flour, fire, and finesse. Chef Marc-André Royal’s Griffintown location blends boulangerie, café, and restaurant into one tightly designed space, where the open kitchen invites you to watch the work behind the shelves. The bread is organic, the viennoiseries are serious contenders (croissants, brioches, cannelés), and the savoury side holds its own with breakfast tartines, lunch grain bowls, and seasonal soups. The aesthetic walks a line between minimalist and warm, with Paprika’s design balancing natural light and industrial edge. Though there are only a handful of seats, the kitchen turns out hundreds of meals a day, and the takeout fridge keeps neighbours stocked with ready-to-go charcuterie, cheese, and house-made dishes. On select nights, the space flips into an intimate pop-up with guest chefs. It’s a rare spot where the ambition is clear—but never gets in the way of good bread.