Meet the man behind one of Montreal's best bakeries in the premiere episode of Monger
"Good bread is good for you." Merci, Marc André Royal.
Marc André Royal, the baker and brains behind La Bête à Pain — a treasured Montreal spot known for its fresh bread and buttery croissants — first fell in love with loaves while working in kitchens across the U.S. and Europe. Now a true connoisseur, he describes the experience of making bread as "almost religious" and, luckily for those of us who covet carbs, maintains that good bread is actually good for you — it all depends on how it's made. Watch the video below for a peek into La Bête à Pain and a deeper dive into Marc's baking process. Then, scroll down for his tips on how to select the best from your local bakery and a recipe for using up all those leftover slices.
How to buy great bread, according to Marc André Royal:
Browse with bubbles in mind
Many of us have concerns about the health implications of eating bread which, like fat, has developed a bad rap over the past few decades. According to Marc, It comes down to the ingredients and the fermentation process. Marc maintains that when the fermentation process is honoured in bread, you get all kinds of minerals and bacteria that are beneficial for your microbiome — which can actually make your system stronger. A long fermentation process releases the lactic acids in the dough, which gives many breads their wonderful flavor and texture. Before buying, feel free to ask how the bread was made and look for loaves that have lots of bubbles inside. Bubbles are a sign that your bread has been properly fermented, with the appropriate amount of time, and a good starter.
Mix up your grains
There are so many amazing new grains and seeds on the market, from ancient grains, to quinoa and flax. And bread that's topped with grains or seeds is particularly tasty toasted up or used in sandwiches because of the added flavour and texture they provide. Not only that — grains are loaded with omega-3s, so they're great for increasing your energy and vitamin intake throughout the day. Millet in particular is packed with nutrients like vitamin B, calcium, potassium and zinc, so look for loaves that include it if you're seeking that mid-day boost.
Don't count out pastries!
Buttery pastries, like croissants and brioche, are a breakfast staple for Montrealers — add a hot coffee and you're ready to conquer the day! Viennoiserie (the French term for pastry) is said to have originated with Viennese settlers in France and is now enjoyed throughout the world. Viennoiserie is typically made from either croissant dough or brioche dough. When purchasing these morning delights, cut them in half and check them out to ensure the dough is packed with layers. If made from croissant dough, they should have a good shine from laminating the dough before it's cooked with a classic egg glaze, too. On the other hand, Viennoiserie made from brioche dough should have a soft crumb and well-baked golden crust.
Keep your leftovers
Many of the best breads are made without preservatives. This is great for your body, but can be bad for your budget if you don't eat the loaf before it goes stale. The good news is, there are so many things you can do with leftover bread — so don't throw it away! You can make croutons or canapes and store them in the freezer, or you can also make a bread pudding that friends and family are guaranteed to devour. Check out Marc André's resourceful recipe for transforming your leftover bread below.
Easy Bread Pudding
By Marc André Royal
Ingredients:
- 7 large, free-range eggs
- ½ cup caster sugar
- 3 cups whole milk
- 1 cup 35% cream
- 1 vanilla pod, with seeds removed
- Zest of 1 orange
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- Pinch of salt
- 3 ½ cups good-quality bread, cubed
Preparation:
- In a large mixing bowl, whisk the eggs, sugar, milk, cream, vanilla, the orange zest, cinnamon, ginger and salt.
- Add in the bread, mixing so it is all wet, cover, and set in the refrigerator for an hour.
- Grease a standard cake pan with butter, put the bread pudding mixture in here.
- Put the cake pan into the oven for approx. 40 minutes or until it's bake through.