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Mickaël Durand

Indian French bakers: Mickaël’s husband-wife team embrace their role and new country

in Community by
Priya Gupta and Amrish Kumar Goyal were fast learners when it came to French baking.

In a modest way, Mickaël Durand has changed our lives. From Mickaël’s Cafe Librairie has come a steady supply of crusty baguettes, loaves of every description, buttery croissants, velvety crème brûlées, and more. The operation grew to include 10 markets last summer and added a successful outpost in Omemee. Here in the Kawarthas we can experience all Mickaël and his brother offer in their two boulangeries in France.

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Brioche and books: How Omemee keeps getting cooler

in Around Town/Community by
Mickaël Durand. Photo: Geoff Coleman.

For many people, Omemee will always be the coolest place in the Kawarthas simply on the alone of Neil Young having lived there at one time. But today, there are new reasons to like the little village that too many of us just breeze through on the way to Peterborough. One of the best is a unique union of books and brioche on the main street.

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Bienvenue à . . . Omemee?! Mickaël’s Café expands          

in Business/Community by
Mickaël Durand is now open for business in Omemee. Photo: Devin Cross.

It’s been three years since Breton baker and entrepreneur Mickaël Durand opened Mickaël’s Cafe Librairie, Lindsay’s first — and still only — boulangerie, tapping into the town’s previously unsuspected appetite for croissants, brioche, sourdough breads, and baguettes.

The growth has been formidable: more selection (everything from bagels and German pretzels to Norwegian bread), expanded hours (8 am to 5 pm daily), a staff that has grown from three to 15, increased availability (including stalls at no fewer than eight farmer’s markets in a region that stretches from Sutton to Peterborough and Stanhope to Uxbridge), and the option of online ordering of the most popular items for pick-up.

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Of passion and pastries: Mickaël’s Café Librairie in Lindsay

in Business/Community/Opinion by
Mickaël Durand: The focus is always on freshness and high standards.

Imagine a French bakery. A boulangerie.  There are racks of warm baguettes and country loaves with slightly blistered crusts. And croissants, of course. In a see-through case are the day’s cookies and tarts.  Maybe a surprise, too. One day there are chouquettes (what Timbits aspire to be in their dreams), another day there may be buttery, dense Breton kouign-amann.

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