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New takes on an old New Brunswick standby

Atelier Tony was developed by the team behind Tony’s Bistro, which has been serving French pastry and bistro fare in central Moncton for more than a decade. Founder and chef Tony Holden was able to start the new project in Dieppe because of his extraordinarily talented team at the original bistro. Despite the challenges surrounding operating a business during COVID-19, Holden opened not one but two new eateries, Atelier Tony and Boulangerie Tony, under one roof at 50 Rue du Marché, across the street from the Dieppe Farmers’ Market.

Boulangerie Tony is a small, colourful bakery and café with a focus on classic French and European pastry, artisanal breadmaking, and seasonal sweet and savoury viennoiserie (baked goods) made fresh every morning. They also offer soups, sandwiches on their signature croissants and sourdough, and packaged macarons and meringues. Guests are welcome to order a pastry or some lunch and relax on their Instagram-famous yellow velour banquette, or simply grab some pastries or a cake to take home.

Under the same roof, but through a separate entrance, is Atelier Tony. This passion project was born of a love for food, beverage, and service with a local flair. It’s no accident that they chose to locate adjacent to the Dieppe Market, a hub for local meat and produce, where Tony has sourced local ingredients for years. Atelier Tony has seasonal menus that change every couple of months, serving lunch through the week, brunch on the weekends, and dinner five nights a week. The space is bright and alive, with plants festooned across walls and ceiling, funky designer wallpaper, gold and brass tile work, and local art. Atelier has a full bar and creative cocktail menu, and a small, tight wine list curated by the sommeliers on their serving team.


Jordan Holden, Tony’s son, is executive chef in the new eatery.

Atelier is a creative space, as the name implies—all tableware is handcrafted by local potters, the artwork is from artists who live just down the street, coffee and beer is curated and sourced from local producers and experts, and the playlists feature local musicians, some of whom play live on soirée nights.

Tony’s goal has always been to deliver a memorable dining experience in a stunning space with a friendly, casual—keyword, casual—atmosphere. Come in your shorts and tee. Come after working a double shift. Relax and enjoy yourself.

At Atelier, they cook from the heart. They cook instinctively, and as a team; cooking is a collaborative effort, an opportunity to create and to showcase local products from caviar to pilsner. Executive chef, Jordan Holden, Tony’s son, has been in kitchens since he
was a kid. Tony started his pastry operation in the basement of the family house when Jordan was in elementary school, making truffles and mille-feuille, and selling these wares at local farmer’ markets.

Jordon is a 90s baby, as are members of his team: they bring a wealth of experience and style from Tracadie-Sheila and Vancouver, Sri Lanka by way of Dubai, and they cook excitedly. Local favourites—poutine, mustard pickles, red dulse, blueberries, oysters—combine with international flavours and classic European technique to result
in exciting dishes and flavours.

Atelier is a very creative space, where the team collaborates daily to come up with new ways to showcase local product and talent and offer guests a unique experience. See their website ateliertony.squarespace.com for hours and their menus, or telephone 506-384-4218. 

 

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