Alain Boisseau, Baker

 

To complement our bistro and make year round use of our Brick Oven, we have invited Alain Boisseau to join our Merridale team. Trained in France and Canada, Alain has an extensive background as both a baker and entrepreneur, and is a perfect fit for Merridale. He has lived in the Cowichan Valley for many years now and was the founding owner and operator of Café des Artistes, a lively café and bakery. After Alain sold his café, he took a break from baking, but recently we convinced him to begin again.

Alain’s recipes have been passed down through a long line of of his Cognac winemaker and baker ancestors. Here at Merridale, Alain carries on these family traditions, but he is also busy developing recipes using Merridale ingredients. He has created cider levain bread, a sourdough bread made from natural cider yeast and fed with Cyser which gives the sourdough a hint of sweetness. His bread and pastries (including his spectacular apple pie, brioche, pretzels, and croissants) are available for purchase at the Cider House and are also available on the menu at la Pommeraie Bistro.