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Brace for innovations to Montreal’s pastry field as Libertine Bakehouse throws open its doors in Saint-Henri this Thursday.
It comes from Nick Kemball, who has done the baking rounds with Patrice Pâtissier up until early this year, Grumman ‘78, as well as interning with Michelin-starred Eleven Madison Park in New York. Back in summer, Kemball told Eater that Libertine was going to be an adventurous pastry spot. “We wanted to give ourselves the freedom to get creative, break the rules a little and get bold with flavours.”
Kemball is keeping many of Libertine’s offerings a surprise, but has given Eater a few hints as to what will be on the menu. One signature pastry will be along the lines of a brioche feuilletée, a “laminated, croissant-like pastry” in Kemball’s words, with chocolate, although flavours will change in future. There will also be chocolate bars featuring berries flavoured with yogurt.
Don’t expect the same items on every visit, though: Kemball says he wants to play around with a range of tastes and techniques.
“I don’t really like to tie myself down to one particular style, Libertine’s a great place to do whatever, to try lots of different techniques.”
Given his more classical background, he’s also not afraid to put forward a few more traditional French options, including a gateau royal with chocolate mousse and a crispy praline crispy layer.
“The bottom line is that we’re trying to make delicious pastries here so it doesn’t have to be different all the time.”
Food aside, Libertine will do coffee from Café Union and Camellia Sinensis teas.
Kemball partnered with designer Michael Ayoub to open Libertine, and promises some quirky features in the space, to match the baked goods.
STATUS — Libertine Bakehouse opens this Thursday, December 8 at 806 Atwater Avenue from 10 a.m. until the baked goods sell out, Thursday to Monday. They’ll be updating their Facebook to let customers know when they’re done for each day — and hours will become more regular in January.
