Première Moisson specializes in traditional French-style artisan baking, utilizing high-quality ingredients to craft a diverse array of breads, pastries, and sweet confections. The production process emphasizes long fermentation techniques and traditional sourdough starters, ensuring optimal texture and deep flavor profiles across all loaves. Patrons find an extensive selection of buttery viennoiseries, including signature croissants and pain au chocolat, alongside a variety of seasonal fruit tarts and layered entremets. Savory options often include quiches and sandwiches prepared with house-made baguettes, reflecting a commitment to classic culinary standards. The environment showcases a clean, functional design focused on display cases that highlight the craftsmanship of every baked good. This establishment maintains consistency across its network by strictly adhering to established recipes that prioritize authenticity and technical precision in every batch produced.
Première Moisson is widely recognized for its high-quality artisanal breads, impressive selection of pastries, and reliable sandwich options, making it a popular destination for both quick meals and special treats. Many customers appreciate the authentic flavors and the inviting atmosphere of the stores, often highlighting the excellence of the sourdough and almond croissants. While the majority of visitors enjoy attentive and friendly service, some experiences are occasionally impacted by long lines, crowded environments, or inconsistent staff interactions during peak hours. Although pricing and the quality of specific items like coffee are sometimes debated, the brand remains a staple for many, valued for its consistent dedication to fresh ingredients and visually appealing products despite the challenges of managing high-traffic locations.
Despite being quite busy, the atmosphere is pleasant & welcoming. The coffee & pastries are consistently good, & the staff are attentive, friendly, & provide great customer service.
This my first time seeing a place with all tables dirty. They had 5 staff members, standing idle & doing nothing about it. About the order: I Ordered a Mocha & it was the worst coffee I ever tasted, it was just a bowl of sugar. I requested the manager - Lucas to change it with something else & they were response was - oh that's how we make it, can't do anything. Never visiting this place again.
Apr 18, 2026
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I would avoid the oatmeal date cookies because I almost broke a tooth biting into a hard piece of date shell & I also hope that I didnt swallow any. I complained to the cash & they refunded me but I am still traumatized. Coffee & muffin was ok.
This franchise bakery in Montreal offers a nice variety of breads, scones, & pastries, along with coffee. You can also dine in at this location, which makes it a convenient spot for a quick bite or a casual break. Overall, a good bakery right on Monkland's main street.
Première Moisson has a beautiful selection of artisanal breads, & I will say the quality of the baked goods is quite good. However, the overall experience leaves much to be desired.
The coffee is underwhelming-bland & not worth the price. While the bread is fresh & well-made, the pricing across the board feels high for what you actually get. There isn't much value when you consider portion sizes & quality relative to the cost.
It's also consistently busy & disorganized. The ordering system feels chaotic, with long lines, unclear direction, & a lack of flow that makes the experience stressful rather than enjoyable.
Overall, it has potential, but for now, it feels more like style over substance.
Avoid any coffee here 👎!
Breads are so-so. I sometimes go to this branch to get 🍞. Not good, & not bad!
But the ☕? coffee! NEVER GO FOR THAT. me & my wife got a coffee glace & a Late glace! It was literaly a brown water! The worst coffee I ever had in my life! Costed us 5 CAD each! Not recommend 👎👎👎.
I complained about that & their supervisor told me it is because the new trainee made the coffee. However, I believe they really need to change their practice because I saw him supervised the new trainee when he was making the coffee...
