Forno Saint-Roch

Mathieu Grenier

Born in Limoilou, Mathieu spent three years in Naples learning dough-making from a pizzaiolo in the Rione Sanità. He came back obsessed with a light, blistered crust with puffy edges — and the idea it would pair beautifully with aged cheddar from Île-aux-Grues.

He kneads every morning, fires up the oven at 2 PM, and serves at the window himself on busy nights. If you don't know what to order, just ask him: he'll ask three questions and rarely get it wrong.