La Transformerie—the art of eliminating food waste
La Transformerie is an NPO dedicated to eliminating food waste through positive and effective solutions with various food network partners.
Guillaume Cantin, Managing Director and Co-Initiator
The organization is led by dynamic chef Guillaume Cantin, the popular winner of the Radio-Canada show Les Chefs!. His high-profile commitment to fighting food waste has helped breathe new life into the circular economy movement and inspired several local initiatives to get involved.
Fruits and veggies galore
All summer long, local producers offer a wide variety of fruits and vegetables . . . and what a treat to fill our plates with them! One of the best ways to fully savour their freshness and benefit from all the vitamins and minerals they have to offer is to consume them raw. And to honour all the delicious products from here (and abroad), it’s important to store them the right way and know how to use everything, from stem to leaf!
Bleu Lavande is, first and foremost, a beautiful love story between local artisans and a blue flower with exceptional virtues. And at the heart of this adventure lies Nathalie Nasseri, general manager and co-owner of Bleu Lavande.
With her dedicated team, this passionate entrepreneur has one mission: to help people discover the therapeutic benefits of lavender via a collection of unique products. All of the company’s products are free of parabens, petroleum, and artificial fragrances. Bleu Lavande creates natural products that respect the environment and animals. The quality standard? Their lavender essential oil is certified ISO 3515, seeing as it is made from 100% Lavandula Angustifolia (lavender fine).
Enjoying cookies as a family is one of the fondest memories that Rudy and Yoanna share. Since co-founding La Biscuitery in 2015, they’ve been baking delicious treats - cookies and macaroons- in their confectionery shop using only the finest ingredients, ensuring that quality, a respect for tradition, and the love of a job well done comes through in every bite.
Authentic, homemade family recipes, passed down from one generation to thenext, crafted for the pure enjoyment of our taste buds!
Determined not to let her son’s allergies prevent him from tasting life to the fullest, Chantal Tremblay founded Croké in 2016, a culinary shop that specializes in allergen- and gluten-free food products that are also mostly vegan. Wanting to alleviate the fears of those living with allergies, as well as those of their families, Chantal offers a wide range of delicious, locally-made specialties from her kitchen in Saint-Augustin-de-Desmaures: prepared meals, cakes, baked goods and much more.
As she so eloquently puts it, “life is beautiful, you have to bite into it with vitality, freedom and light-heartedness!”. Well, it goes without saying that we love biting into her hypoallergenic Yule logs as well.
Since 2016, Myriam Langlois and Jamie Schofield have helped Quebecers discover just how good lamb meat is, as well as some of the many ways it can be prepared.
Former city dwellers who left their respective careers to live out their dream of operating a family farm, they chose the Eastern Townships to build their breeding facility and develop their unique offering. Beyond different cuts of meat, they offer a wide range of products that are prepared on the premises: maple and fig lamb shanks, lamb stuffed turkey in crust, lamb shank stew—just to name a few. They all give a new spin to the holiday classics and are guaranteed to please.
Passionate about the benefits that nature provides, Manon Letarte—herbalist and cosmetologist—has been making body care products for a long time now. Her love of hemp oil and its beneficial effects on skin led her to launch CHANV in 2004. Since then, the St-Cyrille-de-Wendover workshop has produced a range of body care treatments that are THC-free and made from organic, Quebec hemp.
Under the careful watch of Dany Lefebvre and Marie-Ève Parenteau, the company transforms the hemp it cultivates into a wide variety of products, all of which make for perfect gifts and help give Christmas a local feel.
When their son was born with severe eczema, Sylvie Gauvreau and Christian Ethier decided to develop a line of treatment for reactive skin. Having both worked in the cosmetic industry, they combined their respective experience and pioneered innovative products that help treat kids with sensitive skin. GOM.MEE gets its name from the scent that won a popular vote amongst children: bubble gum.
Products developed by the Chambly-based company are of exceptionally high quality, and stand out due to their ultra-gentle formula, which is allergen-free and doesn’t contain toxic ingredients or irritants of any kind. For a Christmas spent in pure softness, go with GOM.MEE.
Robert Fortin, Owner of Ferme De La Berceuse in Wickham
Robin Fortin’s improbable farming adventure began as an experiment, “just to see,” on one-and-a-quarter acres of land in 1998. Twenty-three years later, the almost-twenty flourishing acres of Ferme De La Berceuse—located in Wickham, Central Quebec, and certified organic since forever—are still going strong.
Developed in Sherbrooke, Pur Pop frozen bars are the frosty brainchild of Marie-Ève Laprise.
Marie-Josée Daguerre co-owner of the Jardins de la Pinède Oka
Our farm is a family story. It's our own, but also those we feed all year long with pride.
Gérald Golay owner of SOS Fondue Val-David
At the very beginning, we operated like a pizzeria: we were called at 5 P.M. and we delivered to people's homes the same evening. Fondue is a good mood, it's comforting.
Ariane Beaumont and Jérôme Couture co-owners of Arhoma Montreal
What we are passionate about is feeding people. To be part of people's lives, quite simply.
Luc Tellier owner of Jardins Picoudi Saint-Robert
What moves me the most is to see all the things we do on a daily basis to create a product that people can enjoy at home.
Damien Girard co-founder of Viandes Biologiques de Charlevoix Baie-Saint-Paul
What brings me the greatest joy is to go to my farms, to cultivate cereals and to work the land. It is from this passion that the company was born.
Marie-michèle lemoine vice president of marketing for patience fruit & co. Villeroy
Nature has its own rhythm and in order to harvest the best that nature has to offer, we must respect it and be patient.
Katell Burot and Philippe D'Haucourt co-owners and founders of Carrément Tarte Montréal
Being of breton origin, pie dough is sacred in our family.
Michael Cantin president and founder of SNÖ Trois-Rivières
I love to make people's lives easier by offering a local, allergen-free frozen dessert that everyone can eat.
Mériane Labrie founder of Madame Labriski Quebec
My dream is to help the quebec food industry evolve and contribute to the local economy for a long time to come.
Jean-Philippe Cyr founder of La Cuisine de Jean-Philippe Boisbriand
My mandate is to democratize vegan cuisine in quebec. We often have the false impression that it is bland or tasteless, when in fact it is quite the opposite.
François Cardinal founder of Vegeat Longueuil
Buying local is good for the whole community. We can be proud in quebec to have such good local products!