Every loaf begins with flour, water, salt, and a starter that has been alive for nearly forty years. Although the process may appear simple, special care is taken at every step. Longer fermentation times, careful shaping, and a bake that honors the grain ensure every boule is the best it can be.
The foundational Copain loaf. Slow-fermented and naturally leavened, it bakes into a deeply caramelized crust with an open, tender crumb and the kind of quiet acidity that makes butter, cheese, and olive oil feel complete rather than necessary.
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Thin crust, creamy center, and a clean wheat finish. Each baguette is shaped by hand, proofed with patience, and baked with steam for that unmistakable snap at first break. It is a classic because the method still works exactly as it should.
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Flaky, delicate layers that bridge the gap between bread and pastry. Light and luxurious, these quintessential French viennoiseries, originating from Vienna, are an unforgettable addition to any meal, any time of day.
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Timeless perfection crafted with our unconditional love of French pastries. Soft, flaky, and inspiring, they are made with only the finest ingredients and no filler. These delightful flavours will make you feel like you're abroad.
Wholesale inquiryWe want everyone to love bread as much as we do. Now you can get the same bread we bake at all our Copain locations for your restaurant or business, big or small.
Nearly forty years ago, we embarked upon an artisanal endeavor to create our own unique versions of the foundational French fare and share it with our friends, family, and food community.
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