Bread the Way It Was Meant to Be
Montelimar Bread traces its roots back to La Farine Bakery, originally founded by baker Rida Shahin in suburban Palatine in 2009 after discovering a love for the art of baking at his home. After building a loyal following for naturally fermented sourdoughs and classic French pastries, the bakery relocated to Chicago in 2013 to expand its wholesale operations and deepen its connection to the city's food community.
Today, Montelimar Bread continues that same tradition with a renewed identity and an unwavering commitment to old world baking. We use long fermentation, carefully selected flours, and time-honored techniques to create breads and pastries with real depth of flavor — the kind you remember long after the last bite.
From crusty levain loaves and baguettes to buttery croissants and seasonal pastries, everything that leaves our ovens is made with patience, craftsmanship, and respect for the craft of baking.
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