Babette's Bread

05/18/2026

Thank you to the team at Développement Vaudreuil-Soulanges for the lovely feauture. I appreciate the ongoing help and guidance from Aurélie Mélançon 💛

Thank you to Catherine Ledoux for the photos and Audrey Besner for writing the article - and for both being so cool about having two toddlers bouncing around at the same time!

Business is all about people at the end of the day.

One can read the full article here:
https://developpementvs.com/ils-ont-choisi-vaudreuil-soulanges-boulangerie-babette-faire-grandir-ses-projets-dans-vaudreuil-soulanges/?fbclid=IwY2xjawR4RERleHRuA2FlbQIxMABicmlkETEzTVhnUEdncVk2UndkVnpmc3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHsD7_Luxz9Xx_bj4Z9Y-e_NRC0ANqed9StQR6e4iXB5OY49tdlC3MdupkIsJ_aem_jteSritgWmQ-ari840OKww

Dès que l'on met les pieds dans l'univers chaleureux de la Boulangerie Babette, on ressent immédiatement la passion que Babette Van Der Walt, la propriétaire, voue à son métier — un véritable legs de sa mère.

05/01/2026

Bonne fête des Mères à toutes les mamans !

Le dimanche matin 10 mai, parents et enfants se retrouvent au studio : tabliers attachés, mains dans la farine et scones au four.

Il n’y a pas de plus beau cadeau qu’un matin comme celui-là.

Réservez votre place ici : https://www.boulangeriebabette.ca/fr/workshops

Achat local Vaudreuil-Soulanges

03/26/2026

If you are still on the fence about whether or not you are ready to take on the task of maintaining a sourdough starter, we've got you covered!
Join us on the 11th of April and learn all about pre-ferments... Not as complicated and involved as sourdough... but a wonderful way to add flavour, texture, character, and an extended shelf-life (without the addition of preservatives) to your loaves. Kinda neat, if you ask me!
Definitely worth adding to your baking repertoire - if you are serious about bread, that is!
🔗 https://www.boulangeriebabette.ca/masteringpreferements
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📷:

03/12/2026

Flour. Water. Salt. Yeast.
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Simple. No nonsense bread. 🥖🍞
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03/10/2026

Vous souhaitez faire votre propre pain sans gluten à la maison?
Ou vous êtes curieux de savoir ce que cela implique et ne savez pas trop de quels ingrédients vous auriez besoin?
Il reste encore quelques places disponibles pour la « Session sans gluten » de ce samedi. Il ne s'agit pas d'un cours de boulangerie, mais plutôt d'une discussion et d'un tour d'horizon sur le pain sans gluten, les ingrédients, etc. Vous aurez également l'occasion de déguster une sélection de pains sans gluten.

Réservez votre place ici : https://www.boulangeriebabette.ca/fr/glutenfreesession
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Interested in making your own gluten free bread at home? Or curious to know what that would mean and unsure of the ingredients you would need?
We still have a few spots available for this Saturday's "Gluten Free Session". This is not a baking class but rather a discussion and overview of gluten free bread, ingredients, etc. You will also have the opportunity to sample a selection of gluten free breads.

Grab a seat here: https://www.boulangeriebabette.ca/glutenfreesession
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Achat local Vaudreuil-Soulanges

02/17/2026

Purple Magic 💜

Pictured: White Sourdough with Walnuts

Did you know that walnuts make the bread dough turn purple?

This is the result of a natural chemical reaction. The tannins in the walnut skins react with the iron in the flour, causing the dough to turn various shades of purple.

Simple science. Pretty cool, no? No need for fancy dyes... just natural ingredients doing their thing.

100% AP flour
75% hydration
20% walnuts
20% levain

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Magie mauve

En photo : Pain au levain blanc aux noix de Grenoble

Saviez-vous que les noix de Grenoble font virer la pâte à pain au mauve ?

C’est le résultat d’une réaction chimique naturelle. Les tanins contenus dans la peau des noix réagissent au fer présent dans la farine, ce qui donne à la pâte diverses nuances de violet.

C’est de la science, tout simplement. Plutôt cool, non ? Pas besoin de colorants artificiels... juste des ingrédients naturels qui font leur magie.

• Farine tout usage
• 75 % d'hydratation
• 20 % de noix de Grenoble
• 20 % de levain

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02/04/2026

Le bon pain nous relie. À soi. Aux autres. À l’essentiel. ✨

Bonne nouvelle ! Nous ajoutons un atelier de plus en mars et 3 nouvelles dates en avril. 🥖

Visitez notre site pour en savoir plus et réserver la vôtre : 👉 https://www.boulangeriebabette.ca/fr/workshops

Achat local Vaudreuil-SoulangesachatlocalVS

01/29/2026

🥖🥖First Baguettes in a very long time!🥖🥖
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I haven't baked Baguettes since I left South Africa in 2020. Not in a proper oven that is... so chuffed with the results I got on the first test bake in my deck oven from 🔥 Hot for sure!
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Still a bit of recipe tweaking necessary... will play with the hydration % and adjust the scoring technique a little. Also loving the beautiful bread flour from 💛
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Can't wait to bake gorgeous Baguettes with you all on March the 7th! Baguette Me Not, here we come!! 🥖🥖
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01/13/2026

Dutch oven baking...

You've seen the photos. That crackly, golden crust. The bakery-perfect loaf baked at home in a dutch oven.

But maybe you don't own one. Or you do, and it's collecting dust because you're not sure where to start.

We're keeping it simple: prepared dough, local flour, hands-on scoring and baking. You'll learn why a Dutch oven works, what to buy (or skip), and how to use it without overthinking it. While your loaf bakes, we'll uncork the wine and talk bread.

No intimidation. No fancy equipment. Just the fundamentals that actually work.

Sunday, March 15th | 2:30 PM
$45 | Limited spots

👉 Link in bio to book

VaudreuilDorion LearnToBake HomemadeBread BakingWorkshop MTLFood YULFood SundayBaking BreadMaking SimpleFood

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01/08/2026

Hello you wild, beautiful, magical thing, you!
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100% naturally leavened (sourdough)
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Beautiful local flour from 💛
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Looking forward to this coming Saturday's Sourdough Session (fully booked!)
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