Letting the Ingredients Lead: Cédric Toullec of Lou Pécou

Last Updated on March 9, 2026 by Maggie Duffy

Born in Marseille and trained by tradition, Cédric Toullec approaches pizza as both craft and inheritance. At Lou Pécou, his 72-hour slow-fermented sourdough and uncompromising respect for ingredients honour the lessons of his grandmother and the rituals of Provençal markets, translated through Nova Scotian terroir. Each pizza is shaped by patience and care, allowing seasonality and simplicity to drive the menu.

While rooted in tradition, Lou Pécou is equally shaped by its environment. Toullec has taken the time to understand Halifax’s culinary pulse, adapting time-honoured technique to local foodways. That balance of heritage and locality has earned global acclaim: in 2025, Toullec was named the 93rd best pizzaiolo in the world, representing Canada alongside just one other chef. 

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