The name says it plainly in French: Le Bruloir means "The Roastery," and that directness defines everything Antoine Morin and Michael Lavoie have built since founding the operation in 2012 in Montreal's Outremont neighborhood. As one of the city's pioneering third wave specialty roasters, they work with a Probat in small batches, roasting light to medium to let origin characteristics from Ethiopia, Kenya, Colombia, Guatemala, El Salvador, and Rwanda come through clearly. The roastery is known for an exceptional espresso program and a skilled team of baristas, and they supply many of Montreal's top cafes and restaurants through their wholesale channel. Regular public cuppings, seasonal releases featuring experimental processing methods, and collaborations with other roasters keep Le Bruloir actively connected to the city's coffee community. Friendly bilingual service in French and English rounds out the experience.