Built on Flour, Sugar, and Honest Work
A small bakery with big heart
We started Salvatore in 2019 because we thought Longueuil needed better cake options. Not fancier or trendier—just better. The kind of desserts you'd actually want at your own celebration, made by people who care about getting the details right.
Our space in Place Longueuil isn't huge, but it's ours. We work with what we have and focus on what matters: fresh ingredients, reliable recipes, and treating every order like it's going to someone we know. Because often, it is.
Most days you'll find us testing new fillings, adjusting icing consistency, or trying to perfect that one layer cake that's been giving us trouble for weeks. It's repetitive work, but that's how you get good at something.
How We Got Here
Seven years of learning what works and what doesn't
Opening Week
Launched with six cake varieties and a hope that people would show up. They did. We sold out by noon on day three and scrambled to bake more overnight.
Custom Orders
Started taking special requests after a customer asked if we could make her grandmother's old recipe. Now custom orders make up about half our business.
Expanded Hours
Opened earlier to catch the morning crowd. Turns out a lot of people want good pastries before 9 AM. We now start baking at 4:30 to keep up.
Today
Still in the same spot, still making things by hand. We've gotten faster and more consistent, but the approach hasn't changed much since year one.
What Keeps Us Going
These aren't corporate values printed on a wall. They're just the things we've figured out matter after years of baking for real people with real expectations.
Fresh Every Morning
We don't freeze anything or use day-old stock. If it didn't come out of the oven today, we don't sell it tomorrow.
Honest Conversations
If your timeline is too tight or your idea won't work structurally, we'll tell you. We'd rather adjust expectations upfront than disappoint you later. Most people appreciate the directness, and it saves everyone time.
Local When Possible
We source from Quebec farms for seasonal fruit and dairy. It costs more, but the quality shows.
No Shortcuts on Fundamentals
Proper butter creaming takes time. So does cooling layers before assembly. We've tried rushing these steps and always regretted it. Some parts of baking just can't be sped up, and we've made peace with that. Our schedule reflects the reality of how long things actually take.
Small Team Approach
Everyone here knows how to do everything. When you call, you're talking to someone who actually bakes.
