One long avenue. Even longer habits. 20 rooms and four routes.
20 rooms · 4 routes · RegularsMorning bakeries, neighbourhood institutions, newer buvettes and rooms that carry the evening: Ahuntsic is built through returns, not detours.
No one paid to appear here.
Bread, chocolate, coffee and the first counters of the day.
Bistros, wine and rooms fixed in local memory.
Café-buvette, pastry, rotisserie and Vietnamese cooking.
Bars, neighbourhood tables and provisions for home.
Mexican bakery and pastry shop at 370 Fleury Ouest, specializing in pan dulce (Mexican sweet bread) and traditional Mexican pastries. The kitchen also turns out savoury items — tamales, pambazos, tortas al pastor — along with house taco sauces and a tres leches cake among the standout sweets.
Open the notebook →Artisanal bakery opened in May 1996 on Promenade Fleury by Louis-André Joyal and Sylvie Boissoneault — the first of its kind in the neighbourhood. Trained at Passe-Partout and later apprenticed with a French baker, Joyal bakes sourdough and poolish breads, baguettes, and croissants on site each morning.
Open the notebook →French chocolate shop and pâtisserie opened in 2012 on Fleury Street by master chocolatier Yves Bonneau, who brings thirty years of experience to the craft. The house is known for its fine ganaches, its signature Palet à l'orange, and its Sortilège gift boxes, spiked with the Québec maple whisky of the same name.
View on Regulars →Pastry shop opened January 2018 on Fleury Est by Amélie Couturier and Mérédith Gosselin-Lord, two friends who trained together in pastry arts at the ITHQ and built the shop around a shared project. Salted caramel runs through the menu — carrot cake, cheesecake, apple pie, and an almond-caramel croissant among the recurring pieces.
Open the notebook →Café and roastery rooted on Fleury Ouest since 2011, founded by Vincent D'Aoust, a trained biologist turned self-taught roaster. Beans are imported directly from small growers in Guatemala and Honduras, then roasted at a lab located just across the street from the café.
View on Regulars →Café-bistro opened December 5, 1985 on Promenade Fleury by André Masson, whose parents already ran a neighbouring stationery shop; the concept grew out of their trips to Europe studying cafés and bistros. Now run by his son Sébastien Masson, L'Estaminet serves pan-European fare — croques, individual pizzas, table d'hôte — plus an extensive weekend brunch.
View on Regulars →Modern bistro opened in 2008 at the corner of Saint-Urbain and Fleury Ouest by chef-owner Marc-André Royal (formerly of L'Express and Bête à Pain), with Chantal Gervais and Annick Dufresne. The kitchen, now led by chef Lindsey Mclaren, focuses on Québec products and a seasonal menu chalked across an entire wall.
View on Regulars →Bistro and wine bar established on Fleury Ouest in 2012 by Maude Théroux-Séguin and Robert Herrera, following an earlier chapter on the Plateau built around privately imported wines. Head sommelier Louis-Jacques Bleau curates a list of more than a hundred private-import references; the beef tartare, steak frites and boudin, now helmed by chef Joshua Gaulin, are house staples.
View on Regulars →Vietnamese restaurant on Fleury Street, open for more than 27 years and run as a bring-your-own-wine spot. The menu leans on repertoire classics — General Tao chicken, ginger or satay stir-fries, imperial rolls — plus the lemongrass soup that gives the house its name.
Open the notebook →A family-run Italian restaurant where several generations meet around traditional cooking and an easy welcome. Its longevity on Fleury matters as much as any single dish.
View on Regulars →Café-wine bar on Fleury Ouest opened by Maude Théroux-Séguin and Robert Herrera, the same owners behind Les Cavistes down the street. The tapas menu shifts with the seasons — fried Brussels sprouts, house-made ravioli, fresh oysters — and the wine list, geared toward private imports and organic bottles, is updated frequently.
View on Regulars →French café-bistro opened May 1, 1994 on Fleury Est by Jacques Ouellette, modeled on Paris's Café de Flore — hence the name. Stéphanie Bouchard, on staff since the café's first year, bought the business in 2007 and still runs it; the café marked its 30th anniversary in 2024 ahead of a fall renovation.
View on Regulars →Family-run Armenian bakery at 420 Fleury Ouest, with recipes passed down through the generations since 1918. The shop centres on lahmajoun, the thin Armenian "pizza" topped with spiced meat, alongside tcheurek (braided bread), manti and bâton salé.
Open the notebook →Rotisserie restaurant opened February 2026 on Fleury Ouest by Groupe Les Cavistes, named for Cécile Poulin, a Beauce-region hotelier and the grandmother of co-owner Robert Herrera. Chef Benjamin Gilker (Les Cavistes, Lawrence, H4C, Fat Rabbit) builds the whole menu around a large-flame European rotisserie — meat, vegetables, fish and sauces all pass through it.
Open the notebook →A warm Vietnamese neighbourhood room known for generous bowls and carefully balanced broth. It gives Promenade Fleury the kind of dependable lunch or dinner stop that becomes an easy local habit.
View on Regulars →Cocktail bar opened in 2013 on Fleury Street by Jean-Maxime Giguère, who built the space himself with help from friends, family, and local artisans, giving it its handmade, vintage look. The menu, organized by style, mixes period classics, house creations, and about a dozen tiki drinks.
Open the notebook →European-style bistro on Promenade Fleury in Ahuntsic, with a varied menu of homemade fresh pasta and thin-crust pizzas alongside classics such as Black Angus bavette steak, fish and chips, and grilled halloumi.
Open the notebook →Neighbourhood creamery on Promenade Fleury in Ahuntsic, run for nearly ten years by Diem Doan, a resident of the area with a passion for artisanal ice cream. Everything is made in-house from natural ingredients: soft serve, hard ice cream and sorbets.
Open the notebook →Neighbourhood breakfast spot on Fleury Est where Ahuntsic residents come for a simple morning meal, in a small storefront with closely packed tables. The menu sticks to classic breakfast fare — eggs, bacon, sausage, hash browns, pancakes and French toast — served in generous portions, with a children's menu.
View on Regulars →Neighbourhood butcher shop opened in 2022 at the corner of Fleury and Clark by chef Marc-André Jetté, chef-owner of Hoogan et Beaufort; the online shop had already been running since late summer 2021. The name honours two grandfathers: Léo, who raised white Charolais cattle, and Édouard, a third-generation farmer and grandfather of Jetté's partner.
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