Local grains
Organic wheat and rye from Fraser Valley farms, milled fresh in-house each week.
Our story
Baked with patience, served with warmth.
Maison Lumière is a neighbourhood bakery built on slow fermentation, seasonal ingredients, and the belief that good bread brings people together.
Every morning begins before dawn, when the dough started the day before is shaped, scored, and slid into the oven. We don't rush the process — long ferments and simple ingredients do the work. By opening time, the shelves are lined with croissants, loaves, and tarts that taste like the season.
Timeline
From market stall to corner bakery
- 2016 First loaves
Maison Lumière started at a small farmers market stall, selling sourdough and butter croissants to early morning regulars.
- 2019 The bakery opens
We moved into a sunlit corner shop on Commercial Drive, building a kitchen around a stone mill and a vintage deck oven.
- 2022 Cakes to order
Custom celebration cakes joined the menu, made with seasonal fruit, house jams, and naturally leavened sponge.
- 2024 Community table
We added a long shared table and slow coffee service so neighbours could linger over pastry together.
Sourcing
Ingredients we stand behind
Seasonal fruit
Berries, stone fruit, and apples from Okanagan growers, picked at peak ripeness.
Dairy & butter
Cultured butter and cream from small BC dairies, the foundation of our laminated pastries.
The team
Meet the hands behind the pastry
Claire Moreau
Head baker & founder
Noah Park
Pastry chef
Ava Romano
Cake designer