For French speakers in Canada, French online casinos are the ideal alternative. This article concentrates on Online casino sites that cater to French players. A number of these sites are multilingual in that they provide additional languages and others are exclusive for French-speaking gamblers. We will discuss the qualities that make these sites appealing, distinctive and engaging.

One of the main factors is to provide language choices that enable French-speaking areas in Canada to easily utilize their offering. As the majority of these territories do not operate their own casino sites, the onus is on offshore platforms to offer a welcoming experience for players from these areas.

Below, we look at particular characteristics that French online casinos in Canada must have to service this segment of the market.

Customer Services Support

Customer support is a vital component of any online gambling experience.

Most websites feature an FAQ area the role of a customer support personnel is important. If questions or concerns go beyond the boundaries of the FAQ area; customer support staff is the next step. Most websites include several ways to contact customer service personnel via a live chat function, email or telephone.

The finest French online casinos for Canadians provide French customer service ; making it simple for gamblers to register their concerns, and have their issues addressed.

Features

Most French online casinos for Canadians are user-friendly and equipped with useful features to ensure a seamless user experience. They have engaging design and support Canadian currency (with a range of payment options); making it simple to deposit and withdraw funds.

Gaming for French Canadians

There are several factors as to why players prefer to remain with a specific site/s. They vary from the platform’s credibility to the kind of incentives provided. The games available play a significant role in attracting or repelling players from specific sites.

An online casino can be popular and offer benefits, if they fail to provide a variety of games; they lose players. The finest French casinos realize this and have created a center of games that appeal to French players.

Legislation

A handful of Canadian provinces operate under their own legislation (that overrides federal law that deems gambling illegal); there are few casinos operating in these regions. This can force players to go to alternative offshore sites. Offshore sites must build processes that make them responsive to Canadian businesses; to leverage the vast potential market in Canada.

Payments for Canadian Players

Irrespective of bonus and gaming offers, without payment methods that allow gamblers to easily access these packages; it will stay restricted to gamers from these locations. The finest French casinos have payment options that make it simple for all gamblers to make deposits and withdrawals. Some casinos accept deposits and withdrawals in Canadian dollars as well.

Rewards

Bonuses are fairly common in online gaming. Most sites provide a variety of incentives to newbies who register on their platform. These range from deposit bonuses to match the first deposit and non-deposit incentives that do not require an initial investment.

French gambling sites provide incentives and awards (to new and current players) and this is not limited to French Canadian players. It is important to note that bonus offers typically come with terms and restrictions (including wagering requirements for a bonus). This content is often provided in French.

Top 3 French Online Casinos

1win

1win is a one-stop is a full service  betting store that offers a fantastic casino and sportsbook. This online casino is ideal for players looking to get a taste of a variety of games; including slots, table games, scratch cards, and lottery (via immediate play or download).

The casino claims to provide a safe sanctuary for its players. They achieve this with cryptocurrency to provide secure payments along with exceptional customer assistance and various massive incentives.

5Gringos

5Gringos Casino is a Mexican-themed website, with an introductory page reminiscent of numerous traditional Mexican fiestas. The main website is easy to navigate and their casino bonus is a prominent feature.

Cbet

Cbet provides users with over 5,000 games and entertainment options across the most popular sports events. The platform offers the best betting odds, big rewards and the ability to withdraw instantaneously. This can be done using Bitcoin and international bank transfers; usually within three days. 

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According to research 15% of the population is now engaged in online gambling, up from 5% in 2018.  That is a significant increase.

According to the report, some gamblers moved online as gambling establishments like casinos closed. There was also an increase in new online gamblers during the first year of the epidemic, with sports betting being a particularly popular option.

Sports betting was only minimal in Canada ten years ago. But now it has significantly increased.

The rise in sports betting is partially explained by changes to the law in Canada. It now permit bets on specific games and aspects of those games, such as a player’s performance.

Most respondents who were asked why they gambled online said it was to pass the time or have fun. Others said it was because they felt depressed and alone.

Advertising’s increasing prevalence was also a significant factor. 88% of internet gamblers saw commercials for online gambling, according to the survey. During the first year of the pandemic, the first-half of them reported seeing more online gambling commercials.

Another 20% of respondents claimed that throughout those 12 months, commercials had an impact on their gambling behaviors.

These figures don’t surprise Maison Jean Lapointe, a semi-private non-profit that provides addiction treatment, especially for gambling addiction.

They believe that since the pandemic began, the situation has altered significantly.  They claim that over 350 individuals (nine out of every ten patients there receiving therapy for gambling) suffer with online gambling.

People were at home throughout the epidemic and had no choice but to spend time online or in front of the television.

They were constantly exposed to commercials. These sell the idea that you can win money gambling, so it is alluring.

As of now, people can gamble whenever they want, which means temptation is never far away.

You can gamble whenever you want, without anyone knowing thanks to your phone and laptop. You don’t need to leave your house and as  it’s online, you don’t use physical currency. This makes it very simple to lose track of your spending.

More laws are needed to shield Quebec residents from the dangers of online gambling. An impartial regulator who can examine the impact is needed. Everytime a game is introduced, it should pass via the regulator to determine its risk to the populace.

Limiting the amount of adverts they are exposed to is a safeguard that should be used to protect gamblers who are losing control of their gaming addictions.

Canada could emulate Belgium, which earlier this month opted to forbid casino advertising across all media platforms.

The government needs to take action. There is a comparison between cannabis advertising limitations and potential curbs on casino promotion.

Advertisers are free to do whatever they want in Quebec. They don’t promote all forms of gambling, but they do promote a wide variety of games. On your smartphone you can play a game like Candy Crush and see and ad pop up.

Loto-Québec is an organization whoch should do more to limit the amount of gambling commercials that Quebecers see. 

It has previously said in a statement that it chose not to promote online gambling during the pandemic however. 

It claims to have taken steps to stop illicit television and sports advertising, and it is in discussions with the government concerning rules.

Loto-Québec has made steps to promote responsible gaming in its advertising and on its website, according to the Quebec Finance Ministry.

The state-owned company stated that it was continuing their efforts to prevent access to unlawful sites. They are seeking to reinforce the position of the business as the only responsible online gambling operator, and reduce the prominence of marketing. Federal law prohibits them from preventing access to unlicensed operators’ websites.

Loto-Québec has made steps to promote responsible gaming in its advertising and on its website, according to the Quebec Finance Ministry.

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Things from Vienna, or viennoiserie in French, include delectable croissants, danish pastries, escargot aux raisins (raisin snails) and more. They are essentially the intermediary item between breads and pastries. Containing white flour and active yeast they are much like bread. They are typically richer and sweeter than pastries.

Paillard

Quebec’s Paillard is a spacious, traditional bakery with lofty ceilings and community tables. This bakery’s proud founder is Yves Simard. Everything at Paillard starts with bread. After working in the restaurant industry for more than 50 years, this Quebec native developed a love for bread.

It serves as the fundamental base for delectable sandwiches, pastries, and pizzas. With no sacrifice to flavor quality, their bakery items contain only the finest ingredients.

Customers love the flavors which are rich and flavorful.  Croissants, éclairs, cakes, cookies, sandwiches, soups, salads, and chocolates are just a few of the items they specialize in. Furthermore, Paillard provides catering services for all events, including weddings, celebrations, business meetings, and more. Paillard is the ideal location for gatherings. In Québec, Paillard has three locations.

Le Croquembouche

One of Quebec’s top bakeries is Le Croquembouche. To promote sustainable farming, they use local ingredients from dependable suppliers in their pursuit of excellence. They are able to accomplish their goals thanks to Moulins de Soulanges’ 100% Quebecois flours. They have been offering excellent baked goodies to their neighborhood since 2003. Their baker makes artisan bread and unique bread and will turn you into “Croquembouche junkies.”

They love to reimagine wonderful classic sweets using recipes from family members. Your eyes and taste buds will revel in Croquembouche’s extensive range of cakes. For all occasions, catering services are also offered. Their pastry chef visited Nicaragua to experience the full range of flavors in fine chocolate. He brought back high-end ingredients that are utilized to manufacture artisan chocolates and only-available unique treats. La Croquembouche is the ideal location if you want to experience some of the best delicacies Quebec has to offer.

LA BOÎTE À PAIN

Famous bespoke bakery La Boîte à Pain has a  team dedicated to baking and it shows. The bakery’s enthusiastic bakers produce mouthwatering baked goods. Its goal is to inspire the devoted acts of local people and organizations. They aim to foster the virtues of sharing and mutual aid to serve its community via a sponsorship program. La Boîte à Pain uses premium ingredients to create gourmet bread, pastries, and sandwiches. They have more than 40 different types of baked goods.

All types of bread, from flavorful bread to crunchy baguettes, are created with quality ingredients. Also, they have a significant assortment of wines and beers. Locals frequently line up at La Boîte à Pain for ficelles during lunch. Try their delectable salads, quiches, desserts, calzones as well as their bread. Several La Boîte à Pain bakeries exist in Quebec. 

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As a result, Quebec is growing as a culinary hotspot, and there are some dishes you simply MUST eat. We highly advise spending a few days there to simply taste your way around Quebec.

Poutine 

Poutine is a combination of French fries, cheese curds, and a thick, brown gravy and is arguably one of the most famous dishes of Quebec. A diner reportedly asked for French fries and cheese curds to be served together in the dairy-producing town of Warwick in 1957, prompting the invention of the dish. He took a look at the dish and called it “poutine,” which is Quebecois slang for “mess.”

Poutine is now available from roadside trucks in city streets and along highways, as well as from restaurants that have given it a gourmet makeover. Sometimes toppings like chorizo, pulled pork, or foie gras are used as a twist. A trip to Quebec’s annual Poutine Week in February is a great way to try it.

Crêpes

The thin, paper-like pancakes known as crêpes have long been popular in France and Belgium. They traveled to Quebec with French explorers, but they are frequently a little thicker in Canada than in Europe. Traditional Quebecois crêpes are created with milk, flour, and eggs, cooked on a billig. In Quebec they can be savory dishes as well as sweet desserts.

Bagels

Bagels are a staple of Montreal’s culinary scene. They were first introduced to the city by Jewish immigrants from Canada. Many people believe they are superior to their American counterparts. Unlike those found in New York they are smaller and more dense. There are a ton of places in Montreal that specialize in bagels. Many of them bake them over a wood fire right in front of customers.

Smoked meat sandwich

Another Montreal specialty that can be credited to the Jewish population is smoked meat. This is beef brisket that has been spice-cured. While the city is home to a number of delicatessens that provide rye bread covered with smoked meat and mustard, Schwartz’s Montreal Jewish Delicatessen is the most well-known. It has been slicing cured beef for its customers since 1928. Their trick? A brick smokehouse with 8 decades of operation and a 10-day curing period that really ramps up the flavor.

Tire sur la neige

Tire sur la neige is a type of taffy that is made by pouring hot maple syrup immediately onto fresh snow. This process results in a soft candy that is meant to be consumed right away. It is available at sugar shacks all around Montérégie and the Laurentians. Eating this delectable dessert should be a mandatory component of every trip there. A lot of sugar shacks include restaurants that feature traditional Quebecois cuisine, and they are also fantastic sites to learn how maple syrup is made.

Cheese

Cheese fans will be delighted visiting Quebec; this favorite dairy snack is so well-known that an entire Route des Fromages is devoted to it. You can visit some of the top producers and retailers in the area and discover how cheese is created whilst also trying some of Quebec’s distinctive variations. The manufacture of young, raw-milk cheeses, especially the soft kinds that have been matured for less than 60 days, is what sets Quebec’s cheese sector apart. If you don’t have a lot of time, head to the Eastern Townships. This area is full of cheesemakers and locavores.

Tourtière

Tourtière, a traditional meat pie that is a mainstay of Christmas reveillon and New Year’s Eve feasts, is one of Quebec City’s most well-known dishes. Typically, they are filled with potatoes and ground pig, veal, or beef. Occasionally wild game is also used. While tourtières from Lac-Saint-Jean are famed for having a thicker crust, you might even find them with salmon if you travel to Quebec’s coastal regions. In fact, it is believed that the tourtière originated in this region while Quebec was still a French town.

Couscous

One of the largest cities in the world for the French-speaking population, Montreal has attracted immigrants from all around the French-speaking globe, including those from North Africa. That Moroccan, Tunisian, and Algerian cuisine is extremely well-liked across the city, especially in the Plateau Mont-Royal region, should not come as a surprise. A dish that has gained popularity recently is couscous. This consists of steamed durum wheat semolina grains covered in a spice-infused stew of meat and vegetables. Be on the lookout for one of the several “couscouseries” that have appeared throughout the city.

Tassot

The Haitian community in Montreal is similarly booming and has contributed tassot to the city’s culinary landscape. In this traditional Creole cuisine, goat or cow meat is marinated with onions, orange juice, and lemon juice before being fried to a crisp brown. Tassot is frequently served with rice and fried plantains at Haitian and Caribbean eateries all throughout the city.

French onion soup

This soup, known locally in Quebec as soupe à l’oignon, is thought to have started in 18th-century Paris. However some people believe that it dates back to the Roman Empire. It is typically cooked with beef broth, caramelized onions, croutons, and melted cheese on top. You can discover many versions in Quebec City, including a wide range of cheeses, the addition of red wine or ale to the broth, the substitution of baguettes for croutons, and many other changes.

Soupe aux pois 

Another well-known soup from Quebec is made with peas, namely dry yellow peas, salted pork, and vegetables. It is thought that Samuel de Champlain, a French adventurer, brought it to Quebec around 400 years ago. Most families in the province have their own unique soupe aux pois recipe because it is such an integral element of the local cuisine. It is a standard item on sugar shack menus and is frequently offered during the holiday season.

Cretons

Cretons is a cold meat dish cooked with ground pork, onions, spices, and pork marrow to help it congeal, are similar to French rillettes. It was once popular with French Canadians exercising in the woods, but it is now one of the standard breakfast dishes in Quebec. In the morning, locals enjoy spreading it over toast and perhaps adding maple syrup.

Tarte au sucre

This single-crust pie is made with cream, flour, eggs, brown sugar, or maple syrup and is as sweet as sin, as its name suggests. It is said to have its roots in the dessert pies baked by the first French and Belgian immigrants. However it is more gritty in texture than its European counterparts. Tarte au sucre is sold in stores, bakeries, and restaurants across the province.

Bûche de noël

A cake in the shape of a log known as “bûche de Nol” is a staple of Quebecois Christmas feasts. The yule log custom is believed to have begun in the 12th century. A log was burned to fend off bad spirits after being sprayed with wine and oil. The French had turned it into an edible form by the 19th century. Cooks are continuously experimenting with different flavors to make it their own. However the most classic bûche de noel is a sponge cake that is filled with buttercream and rolled.

Sucre à la crème

Suga à la crème, also known as tablet in Scotland, is a rich Quebecois confection made only with sugar and milk and sometimes with a little butter and vanilla. In contrast to fudge, it frequently has a grainier texture and is the ideal treat for people who love sweet treats.

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In 2016, Adewale Rabiu and his family relocated to Ontario, Canada, achieving a lifelong dream of theirs to reside overseas. Rabiu upon arriving in Canada was able to land a job with Rogers as a senior business analyst. Despite his success in the telecoms sector, Rabiu’s primary love was entrepreneurship, and he yearned to launch his own company.

The Rabiu family rapidly discovered that, despite the sizeable expatriate population, there were no Nigerian bakeries in their new hometown. They particularly missed Agege bread, a giant rectangular loaf of soft, fluffy, elastic sweet white bread; that was produced and delivered in Lagos. It became clear that there was a chance they might build a successful company if they could corner the market for Agege bread.

Establishing the first bakery

Understanding the market’s size, distribution channels, and the most effective means of delivering the product to consumer was the first step for Rabiu; who had previously held jobs in sales and marketing.

He began talking to several local retailers that catered to the African and Caribbean community; in order to determine how many loaves they would purchase from the bakery.

Equipped with that knowledge, he next conducted more study on the procedures necessary to establish a firm in Ontario, including the necessary licences and registrations. The issue of money then arose.

Rabiu knew that he would not be able to get grants from the Government and didn’t want to take a bank loan so he raised capital from his own savings.

The firm was registered, space was rented, and equipment was bought once finance was in place. Rabiu took an annual leave in 2017 to return to Nigeria and study the Agege bread baking process. When he got back, the business started looking for bakers, but they had no luck.

Although everything was in place he struggled to find people to employ. As a temporary solution he taught his wife everything he knew about baking and they started the business together. Rabiu went on focus on his bakery full time in 2019.

A tiny batch of 14 loaves served as the Bakery’s first batch of commercially made bread in March 2018. With more batches being sent to more retailers as the days went on, the company’s presence naturally grew.

After operating for four months he finally found a professional baker that he trained in the Nigerian way of baking.

The Nigerian Baking Method

Agege bread can be purchased in Nigeria on the streets of Lagos; typically torn apart to scoop beans or soup.

Despite the bread’s popularity, the Bakery quickly found that consumers continued to choose to buy pre-sliced loaves from bigger supermarkets since they saved time and effort when packing lunches for school or the office. To meet this demand, the business started selling sliced Agege bread under the moniker Butterfilled. The original name was sometimes difficult to pronounce for potential buyers.

The bakery’s plans for growth

More than 300 Afro-Caribbean businesses statewide already sell the bread. More than 50 locations of major grocery chains, including No Frills, Real Canadian Superstores, and Loblaws, also sell it.

Canadian provinces like Quebec, New Brunswick, Manitoba, Newfoundland, Prince Edward Island, and even Saskatchewan receive bread from the original bakery in Brampton, Ontario. In addition, Grey Matlock developed a second bakery in Calgary, Alberta, with distribution all the way to British Columbia.

Despite having two locations, the bakery realised that they needed to adopt an alternative to supply more clients. This is when they decided to expand by franchising the business.

Grey Matlock thus took the wise choice to grant franchise licenses to interested parties.

They are currently allowing those who would have been our competitors to develop our brand. In accordance of the license agreement, each of the four franchise sites in Ontario pay royalties to the business.

While the bakery’s best-selling item is still the original Agege bread, the Bakery has expanded its selection. This now includes additional bread and baked items, such as whole wheat bread and bread buns.

Rabiu has lofty ambitions. Questions from as far away as Australia have poured in thanks to a recent viral video. To compete with brands ( including Dempster’s and Wonder Bread), his major objective is to establish a national Canadian bread brand.

The following phase is to grow by opening franchisees in the US. The UK has shown some interest as well.

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France is famous for its delectable pastries, so whether you’re planning a vacation or just want to know what to watch out for locally, read our guide to all the best.

FRENCH PASTRIES

French pastries are both rich and indulgent, but beautiful and whimsical. These crisp, flaky, and pillowy marvels have grabbed the imagination of culinary enthusiasts all over the world.

CANNELE

This small crisp, caramelized brown cake is prepared with flour and egg yolks. In addition it has a custard-like center with hints of rum and vanilla.

It comes from the Bordeaux region and has a recognizable cylindrical form. Cannele is cooked in fluted copper molds according to the traditional recipe; which was allegedly created in the 17th century by nuns.

CHOQUETTE

This typical sweet French pastry is created using choux dough and sugar with a custard or mousse filling. The chouquette is particularly hard to get right. The pastry relies on steam to rise so can easily deflate while still warm. Therefore it should be allowed to cool gently in the oven ito cook in the residual heat. Choquettes, loosely translated small bits of choux are they are oftne consumed in France as an afternoon snack. Its creation is credited to the Italian cooks who travelled with Catherine de Medici.

ECLAIR

This long choux dough bun is filled with cream and usually covered with a chocolate frosting. Other fillings can include chestnut puree, custard and other fruit-flavored fillings. Éclair is French means flash; maybe referring to the frosting’s shine. It’s history dates back to the 19th century, when it was initially known by the name petite duchesse. Some culinary historians believe that leading French chef Marie-Antoine Carême may have invented this.

KOUIGN AMANN

This multi-layered buttery pastry is created using methods similar to those used to make croissants. However the major difference is its thick layer of sugar (inside and on top) and its golden caramelized crust.

The pastry originates from the French town of Douarnenez, which was well-known for its butter manufacturing. The name is from Breton and means butter cake.

According to legend, patissier Yves-Rene Scordia accidentally created the cake in the 19th century. He had run out of sweets so experimented with thin layers of bread dough covered in sugar.

MACAROON

A delicious meringue-based biscuit is prepared from egg whites, icing sugar, and ground almonds. It is characteristically French, however popular legend has it that Chefs of Catherine de Medici’s first introduced this delicious biscuit; when she married Henry II of France.

However, another source claims that two nuns from Nancymade macarons famous during the French Revolutionary War. The Maison des Soeurs Macaron in Nancy is reported to follow the same centuries-old recipe. Bakeries Saint-Emilion and Ladurée made the macaroon wrold famous. Now you can now find them in any high end food halls, tea palaces and foodie establishments across the globe.

MADELEINE

This buttery, light, and soft sponge cake, which is made with eggs, flour, sugar, and butter is a favorite tea cake in French cafés. The term “madeleine” may have been coined by Madeleine Paulmier, a cook from the 18th century, or by Madeleine; a traveler who brought the recipe back after her journey. Some claim that the chef Avice was the one who created this unique shell-shaped dessert.

MILLE-FEUILLE – THE KING

Mille Feuille in French means a thousand leaves and that is due to this pastry’s layering.

This pastry is made up of three layers of puff pastry alternated with two layers of pastry cream and topped with icing sugar. Although it appears straightforward in execution, a true specialist is needed to produce an airy, flaky, and crisp vanilla slice.

Other mille feuille varieties incorporate whipped cream, fruits, custard, or chocolate glaze; much like the Italian Napoleon that is filled with almond cream.

Le Cuisinier François, a cookbook published in 1651 by chef François Pierre de la Varenne, had the first mille feuille recipe. In the 19th century, renowned pastry chef Adolphe Seugnot is also credited with creating the mille feuille.

PAN AU CHOCOLATE

Pan au chocolate, meaning “chocolate bread” in French is a breakfast and bakery staple all across thw world.

It was originally created with a brioche foundation but over time has been developed to employ the same buttery, flaky dough as a croissant. It initially appeared in the early nineteenth century and is also known as chocolatine in the south-west of France.

PROFITEROLE

This filled French choux pastry ball usually filled with whipped cream, sometime custard and on occasions; ice cream. It is covered with icing sugar, chocolate or sometimes caramel.

It is been claimed to have been brought to France by de Medici’s retinue of Italian chefs. Choux pastry was devised by Italian chef Panterelli, but his original recipe altered over time. French patissier Jean Avice transformed the dough into choux buns.

In the 18th century, chef Antoine Carême decided to fill the choux with a cream filling; culminating in the profiterole as we know it today. He also designed the profiterole tower, or croquembouche, which is the most popular wedding cake in France.

RELIGIUESE

Religiuese is regarded as one of the most well-known pastry desserts in France. The pastry developed in the 19th century by Italian pastry master Frascati in Paris, means nun.

This dersert is made up of two choux buns stacked on top of one another to resemble a plump nun. Both the top and bottom circles of the cake are filled with cream or custard; with the top circular being bigger and fatter.

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