Roger Beurier
What I like most at Bridor is there is never room for routine to set

Roger Beurier

Bridor Baker for over 20 years

« Son of a miler, I was destined to be a baker. I completed my bakery, pastry and chocolatier apprenticeship in Dijon France. After working 3 years in Switzerland, I travelled around Quebec for the pure love of travelling. What I like most at Bridor is there is never room for routine to set. There is always part of a mystery I am trying to solve...»
Jean-Pierre Hyacinthe
You could say that baking is in my blood

Jean-Pierre Hyacinthe

Bridor baker for over 20 years

«I was born in the bread mixer! I was destined to go into the bakery business. Originally from Normandy, I’m a third generation baker, so you could say that baking is in my blood . An enthusiast like me is constantly observing and learning, working the dough to ensure the highest quality end product. It’s with this same passion that I train my apprentices and colleagues…and so far, it seems to be working out well ! »
Franco Brancato
Being a baker requires a great deal of skill and mastery

Franco Brancato

Bridor baker for over 25 years

« Born in Italy and raised in Switzerland, I—along with a couple of friends—seized the opportunity of the World Expo in 1967 to come to Quebec. Being a baker requires a great deal of skill and mastery. You have to take great care when working with live ingredients, paying extra attention and watching carefully to make quality products. With baking, there is always something new to discover. There are so many different possibilities and so much still to do. »
Fabrice Guinchard
I was 14 years old when I started my pastry training

Fabrice Guinchard

Technical sales pastry chef at Bridor

« Born into a French family of artisans, I was 14 years old when I started my pastry training in a program called Compagnons du Devoir et du Tour de France. To broaden my skill set, I decided to complete my training by traveling in France, the United States and Canada. For me, the key is to always find a balance between components: knowledge, skill and attitude . »
Bruno Connet
What I like above all, it’s to work with local ingredients

Bruno Connet

Master baker at Au Pain Doré for the past 15 years

« Although I’ve always been a Jack-of-all-trades, baking is my passion. So I trained as a baker and, after graduating, moved to Quebec. It took a while to get used to the different ingredients here. And, to keep my clients happy, I had to adapt to the North American measurement system! Today, what I would love most is to be able to work exclusively with local products and make bread that is 100% percent local. »
Laurent Merouze
What I’m most passionate about in my field is research and development

Laurent Mérouze

Research and development coordinator at Bridor for over 10 years

« I have a bachelor’s degree in food processing with a minor in UHT milk production. Specializing in Viennese pastries, every day I set myself the challenge of making croissants even flakier and melt-in-your-mouth as they were the day before. What I’m most passionate about in my field is research and development, and always being on the lookout for new things. »
Robert Dubé
What motivates me the most is to reinvent

Robert Dubé

Research and development coordinator at Bridor for the past 22 years

« As the grandson of a baker and son of a foodie it was a natural step for me to study bakery. Trained at Quebec’s Hospitality and Tourism Institute (ITHQ), my professional experiences have made me even more passionate about the craft. What motivates me the most is to reinvent and create new pastries every day. »
Bernard Marois
After all these years, I feel privileged to be a part of the Bridor team.

Bernard Marois

« I'm a very passionate person, and I've been practising this wonderful profession for 46 years. I learned the ropes and tricks of the trade from my father, who owned a bakery. At Bridor, I'm happy to share my knowledge and very proud to help people discover delicious, high-quality products. After all these years, I feel privileged to be a part of the Bridor team. »