Boulangerie De L'Ile Bizard — Restaurant in Montreal

I love coming here for bread and croissants. Until recently, I’d say they were the best croissants I’d had, anywhere I’ve travelled to in the world, Without exaggeration. But the last few weeks, I’ve noticed a change- many items seem overcooked. A boule I purchased was burnt and dry, not edible. A few croissants were very dark and just flakes, dry and crumbly and obviously overcooked.

When I worked in food establishments in the past, these are the things we’d sell at a discount, or not sell at all in the case of the boule. It feels like that’s all I’m getting these days- over baked bread and croissants, unless I specifically ask for items that aren’t ‘well done’.

The rest, the staff are lovely and kind, quick and friendly. The atmosphere is like a nice small family cafe that focuses on viennoiseries and bread. There are a few tables to enjoy a cafe and something to eat, which I’m sure I’d enjoy if the bridge wasn’t under construction and friends could...

I recently celebrated my 40th birthday, and Pastry Chef Amanda created a cake that surpassed all expectations. The cake was not only visually stunning, perfectly reflecting the occasion, but the taste was truly exceptional.

Amanda's attention to detail and artistic skill were evident in the cake's design—every element was thoughtfully crafted. The colors and decorations were vibrant and beautiful, showcasing her craftsmanship.

The taste of the cake was outstanding, with a perfect balance of flavors and a moist, delicious texture. It was a hit with not just me, but everyone at the celebration.

Amanda's talent and dedication to her craft are remarkable, and I am grateful for the unforgettable cake that made my 40th birthday a truly special day. Thank you, Chef Amanda, for your incredible work!

You know we’ll keep coming...

Unfortunately the new owners are going in the wrong direction. Île bizard is not rdp or saint-Leo. The previous owners built a reputation with quality. I have been going for 25 years. They used real butter for their croissants, chocolatine now it’s all gone. The desert were made with real icing and filings, real chocolate. High quality products Now it’s sugar like the La Fren if this world. We don’t need an other La Fren… even the panini are not the same. To the owners, I am begging you, go back to what it was . You seem to be nice people, don’t do this to your self. I have spoken to 20 friends and they think the same. Trust me, I am not sarcastic, I feel for you. These products will not work, go back to the old Pâtisserie, not for me for...