Boulangerie artisanale Epi’Fanny I Québec

The wooden storefront of Epi’Fanny features a window painted with the image of a wheat stalk, marking the entrance to a space once housing different neighborhood services. In two thousand twelve, Fanny Chagnon took over the corner to focus entirely on sourdough fermentation using stone-milled flour. She relies on a long, slow proofing process that dictates the daily schedule of the bakery. Locals line up for the loaves that emerge from her ovens throughout the morning, long before the shelves empty.