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La Belle Baguette owner Alix Loiselle melds his Franco-Manitobain roots and classical training to create everything from delicate pâte à choux swans to rustic treats like pets des soeurs. Loiselle’s time studying at Le Cordon Bleu and working with renowned pastry chef Daniel Boulud now translates into a space stocked with baskets of baguettes and boules, shiny croissants, sandwiches and quiches. Bakery offers room for guests to stay and enjoy treats.