La Baguette was created in August 1982 by Mario Armitano, my business partner, and myself. The concept was to open a French bakery, so our customers could take pastry and prepared meals home. On the opening day, there was a line-up all the way to the market, everyone waiting for a hot baguette freshly baked in the oven.

Right from the beginning, we could see that the boutique was too small, between the bread bakers, the pastry chefs, the cooks, the cleaners and the retail staff! Everybody is on a schedule, around the clock. It is really difficult to keep the place clean because there is always someone working.

We performed some extensive renovations in 2000, replacing the 2 ovens, building more shelving high on the walls and redecorating. It helped a lot but it did not solve the issue of working space. It is hard to keep staff in these conditions, with no way to improve working conditions.

The extension would help to expand:

• The bread-making area in the back;

• The sales area;

• The kitchen, so we can add more refrigerated tables and counters;

• The storage area on the side for all our bread racks, flour, bread trays and boxes;

• The flour mill for our line of organic breads will be featured at the south-west corner, adding animation to Triangle Square.
  

The new extension would be more attractive for the market. It would eliminate the “tarp look” and would give a better finish look.

Our design architects have created a “magical” concept featuring a curved roof evocating the surrounding coastal mountains. In a similar fashion, the curved covered walkway and seating area will have a translucent material underlit by dynamic LED (the waves from the surrounding waterways) adding to Granville Island's ongoing attraction.

Louise Turgeon
Co-owner
La Baguette et l'Echalote