The true test of great bread is in the tasting. And for us at LaVallee’s, the true measure of our success is the feedback we hear from the valued customers we interact with daily. Lucky for us, our customers can’t say enough about the quality of our products and services. Here’s what some of them have shared with us:

“We just came back from a trip in Paris where we visited a number of upscale bistros and I can assure you that LaVallee’s baguettes are not only as good but even better than the ones we had in France.” - Sam Sosnitsky, Owner, Pierrot Bistrot Français, Boston

“We’ve been doing business with LaVallee’s for 26 years. Their bread is a big hit with our customers, and their service is a big hit with us.” - Joe Nocera, President, The Chateau Restaurant

“LaVallee’s Au Pain Doré is far and above the best bread I have ever tasted.” - Scott Rynning, Owner, Chef Louie's @ Staples Corporation

“This baguette (Au Pain Doré) is in a class by itself.” - David Schanhals, Chef, The Palm, Westin Copley Place Hotel, Boston

“LaVallee’s extended ordering schedule makes it easier for our chefs to plan their inventory. That kind of service adds immense value to every roll we buy.” - Tony Karas, Director of Operations, American Food Systems

“We use LaVallee’s not only for their great products but also for their exceptional service. They always come through.” - Christopher Eiseman, Executive Chef, Boston College

“The ratio of crust to moisture in this product is magnificent!” - Bruce Grasley, Executive Chef, Yann Café, Philadelphia

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