Esme Fontaine
@esmefontaine
French-Canadian patisserie & desserts enthusiast sharing exclusive behind-the-scenes content. Join me on this creative journey from Montreal.
My patisserie in Montreal's Mile End. The ovens start at 4am.
Year in the patisserie. Every season, every creation, every satisfied customer.
Deep dive into a topic I've been researching for months. Prepare for a knowledge bomb.
Tempering chocolate for bonbon making. Snap, shine, and melt explained.
Poutine dessert version: Churro fries, chocolate gravy, cheese curd candy. Wild.
Tarte au sucre recipe. Québécois brown sugar pie that defines comfort.
The internet is wild today. Anyway, back to beach lifestyle & fitness.
Tourtière recipe for the holidays. The Québécois meat pie every family argues about.
Resource list updated for 2026. Best books, tools, and references in one place.
The economics of running a small patisserie. Real numbers from year one.
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