Bâtard

"People say we're old fashioned. We hope so!"

 

A French Country Style Vancouver Bakery.

At the Top of the Hill on Fraser Street,

Between 23rd & 24th Avenue.

Come Join Us for Great Fare, and Flair!

People Say We’re Old-Fashioned. We Hope So!

From the Bakery

We try to keep things fresh and inventive, so please come and visit us to see what we have available in our seasonal selections.

A few items are available on a regular basis, and are listed below.

If you are looking for something in particular or in larger quantities, please feel free to pre order by call us at

604 506 3958

Breads

Levain: 

Combination of whole wheat, rye and white flour,

water, natural levain starter and sea salt in the classic French style. Our starter was made byChris roughly 20 years ago.

Market Loaf/Flûte: 

Mainly unbleached white flour, with a small

amount of organic rye and whole wheat flour

added, water, salt, and baker’s yeast.

Rye Miche: 

60% Dark rye flour, rye meal and whole wheat,

water, sea salt and levain starter.

Seeded Rye: 

Same dough as the rye with organic Kamut grains,

sunflower seeds, pumpkin seeds and flax seeds added.

Multigrain: 

Organic whole wheat flours, sunflower seeds,

Kamut grains, steel cut oats, wild rice, pumpkin seeds, flax seeds, millet, water, organic agave syrup, sea salt, and baker’s yeast.

Spelt Loaf: 

Organic spelt light flour, extra virgin olive oil,

honey, water, sea salt, baker’s yeast.

Levain Noir: 

Our levain starter with buckwheat, spelt wheat, red fife flour and honey

Pastries

Butter Croissant:  
A laminated butter dough with a layered, flaky texture.
Pain au Chocolat:

A laminated butter dough with a layered, flaky texture. This variant has sticks of chocolate baked into the dough

Double Baked Almond Croissant: 
A laminated butter dough with a layered, flaky texture. This variant has almond cream baked in the centre and on top of the croissant during itssecond bake and is topped with almond slivers.
Tarte au Citron
A tart shell filled with a tangy and sweet mix of lemons, eggs, sugar, and  cream.
Kouign Amann

Rich laminated dough with sugar rolled into the layers, baked until caramelized.

Chocolate Rye Cookie

Chocolate, eggs, and sugar and just enough rye flour to hold the mix together, topped with fleur de sel.

Espresso Praline Biscotti

Toasted walnuts, almond/caramel praline and a touch of fresh ground espresso. Texture is not as hard as classic biscotti.

Chocolate Almond Biscotti

2 kinds of dark chocolate and cocoa powder with cranberries and toasted almonds. Texture is not as hard as classic biscotti.

Goat Cheese and Apple Scone

Wheat flour, egg, butter, milk, buttermilk, sugar, apples, goat cheese, green onions, fresh ground pepper.

Jambon et Fromage

A rich laminated dough with parmesan, asiago, and ham rolled in. Finished with cracked black pepper.

Cinnamon Orange Morning Bun
A rich laminated dough filled with a mixture of sugar, cinnamon, and orange zest. Finished with granulated sugar.
Chocolate Raspberry Almond Torte
Dark chocolate and toasted almond cake with raspberry puree swirled inside. Texture is similar to a brownie.
Almond Finacier

Traditional French cake featuring brown butter and almonds. Filled and topped with brandied cherries .

Check in Daily for Bread and Pastry Selections

People say we're old fashioned. We hope so!