When it comes to bread, Michel Clemente knows all there is to know! By age 14, he was working in a bakery in Little Italy, the neighborhood where he grew up. He'd go in to work after school, and after just two months at the counter serving customers, they brought him into the kitchen to teach him how to make bread. And just like that he was working the ovens!
After a career in the world of bakeries, Michel had changed projects when one of his sons suggested they open a new bakery and that Michel teach him the ropes. That's how he became involved in a new adventure — the opening of the Promenade Masson branch of BoulangerieDe Père en Fils. Less than two years later, it was in his native Little Italy that they opened a second bakery, this time on Beaubien Street.
