Kîsisam was born from a journey back to the forest—back to my roots, my ancestors, and my purpose.

My name is Dominique Lalonde, an Indigenous pastry chef from Sachigo Lake First Nation. After over 20 years in pastry and French cuisine, and graduating from Le Cordon Bleu, my path changed in a way I never expected.

After losing my grandparents during COVID, I returned to the land. In the forest, I began to truly listen—to the plants, the medicines, and the teachings passed down through generations. Each ingredient revealed its story, just as it had for my ancestors.

In 2019, I received my spirit name, Neu Uasstessiu Nipish—“Woman of the Four Colours of Fall.” With that came a responsibility: to honor my path and share what I had learned.

Kîsisam, meaning “she who bakes with fire,” was born soon after.

Today, every pastry we create is more than food—it is a story. A story of the land, of Indigenous knowledge, of resilience, and of connection. Using locally sourced and foraged ingredients, we bring boreal flavors to life through the lens of both ancestral tradition and refined pastry techniques.

Kîsisam is not just a pâtisserie.
It is an experience of Indigenous storytelling in every bite.

We invite you to come and discover it for yourself.