Farine, the new Italian-style bakery and pizzeria from chef Samuel Pinard (La Salle à Manger, Pas d'cochon dans mon salon) and Juan de Dios Lopez Luna, is now open in Mile End. As a result, the very short-lived Bacon & Mason has ceded to fresh breads, baked goods, Roman-style pizza, and freshly-made sandwiches and salads, all made with local, seasonal ingredients.
Farine will also offer prêt-à-manger homemade pastas, charcuterie, and piattini; small, simple plates of fresh fish and seafood. The shop doubles as a café too, with a full range of coffee drinks and, bonus, house-made natural sodas. The space, not altogether different from the previous tenant, sports a counter that seats twelve.
Status: Farine, 102 Saint-Viateur Ouest, now open weekdays 7 a.m. to 7 p.m.