Easily recognizable by its shape, people have baked traditional pain de fesse (or butt cheek bread) for many years.

It likely dates back to the homemade breads our grandmother baked. They often placed two balls of dough in the same rectangular loaf pan, side by side, giving the bread the characteristic shape that gave it its name. 

With a deep reverence for local artisanal traditions, pains de fesse St-Méthode are made using old-fashioned recipes and methods with ancestral flours and grains. Something that would make all our grandmas proud.