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L'atelier Sucre et Sel
Is a personalized dessert shop by order only.
We can create your cakes and sweets that correspond to your ideas and themes for your birthdays, events and weddings.
L’atelier Sucre et Sel offers cooking and baking courses in our actual worshop or in the comfort of your own home; in which you can
participate or simply have a private chef cook
for you to improve your knowledge and talent of chef being.
This establishment was created by two chefs who are young and passionate about gastronomy.
The local itself is entirely thought out and decorated in a way to bring you into a different universe. it is an ideal place to reserve and celebrate your children’s parties . L’atelier Sucre et Sel has a real desire in showing you each season a different experience with their desserts.
Thanks to the diversity of local products as well as seasonal foods that the nature has
to offer us. We will implement our knowledge in the kitchen and create a different cream flavor to highlight the Star ingredient of the season that we will have choose.
All our creams are made with fresh, seasonal and authentic products, without any artificial flavor.
Bianca Di Girolamo
Bianca Di Girolamo is born in Montreal of Italian origin. She is a graduate of interior design. After a few years of gaining experience in her field as a designer, she decided that she wanted to reconnect with her true passion and her roots that her Nonna (grandmother) had passed on to her in baking delicious pastries with her since she was a little girl. After having successfully graduated from her pastry institution, she decided to merge her two passions and started working at different bakery shops specializing in cake designs for two years to gain her experience. After having gained her experience she decided to open her own shop L’atelier Sucre et Sel.
Dylan Nocera born in France of Italian origin. He launched himself into the kitchen at the age of 15. He is thankful to his Nonna (grandmother) and his great-grandmother, who
introduced him to authentic and homemade cuisine. Dylan decided to study at a culinary school on the French Riviera. After two years of study and having obtained his diploma as Chef, he decides to perfect his knowledge and undertakes an additional year of studies in confectionery specialized desserts for high end restaurants. After 9 years of experience with Michelin-starred chefs in restaurants, palaces, renowned on the French Riviera and Monaco, as well as internships in Italy to sharpen his knowledge of the cuisine of his
origins, in the restaurant of his uncle in Rome; Dylan chose to cross the Atlantic to settle in Montreal where he got his first position as sous-chef in order to familiarize himself with local products before opening L’atelier Sucre
We offer a wide choice of desserts that you can order, such as
cupcakes, donuts, cake pops, personalized cookies and much more,
in order to make your sweet tables shine at your organized
For our workshops, the concept is the same, as you can taste and prepare menus made entirely with seasonal and homemade products. The menus will be regularly renewed in order to respect and follow the seasons as much as possible which will result in better products of superior qualities on your plates.