On April 18, 2013, I left my job in social work in Montreal to explore the world of baking. My partner at the time, who would become a business partner, started making bread. And he got a taste for it. Along the way, in April 2014 we moved to the Islands and two weeks later, Guillaume was baking his first loaves! The breadfruit tree was born! Until 2018, we drove like crazy in the basement of our house, converted into a production space. Home delivery in the off-season and Saturday market in the summer. In April 2018, we took the big leap of having a storefront in Cap-aux-Meules, on Chemin du Quai. 2019 is the year Guillaume and I separated. Despite the ups and downs, we still decided not to abandon our project, our baby! 2020 shook up the planet, and at the bakery, we were very busy! 2022 the beautiful Laulau was born, the fruit of the union between Guillaume and his lover. That year was an opportunity to rethink our way of working, to reduce our work team and to focus on production in the off-season. Hence the idea of closing during the summer of 2022. In the fall, Guillaume told me that he was questioning his role as a baker. The accumulated fatigue, the lack of daycare, the need to stop, in short! Several reasons led him to this difficult decision. That's when I launched into a thousand ideas! Pasta bar, delicatessen, sandwich counter, etc. ... to finally bring me back down to earth, to bring me back to what I love to do the most! Biscuits, brioches, choux buns, fougasses, croissants (I learned from the best!) So I decided to assume that what made the most sense for pour was to simply become a pastry. RABIOLE Pastry. Why Rabiole? Because it’s good, crunchy, sweet and round, like a candy that comes in the spring and makes us want summer. Will I use rabioles in my pastries? Maybe! But you will probably find some in my savory concoctions!