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Merveilles d’abeilles

With their 400 hives, Jonathan, Carmen and their daughter produce honey with exquisite flavours and natural benefits. Every day at Saint-Didace in the Lanaudière region, they take care of their bees and harvest the honey that we’re all grateful for.

For Jonathan and Carmen, practicing family farming that is respectful of the environment is at the heart of their mission. Their bee colonies are sedentary: they are never moved with a view to commercial colonisation. The apiaries at Merveilles d’abeilles are ecological, insecticide-free and use a large variety of florals such as pastures (hay, clover, alfalfa), buckwheat and milkweed. With the greatest respect for the bees’ ecosystem, Jonathan and Carmen uncap their honey by hand, with cold extraction. This honey is neither filtered nor pasteurized, which renders a delicious nectar that contains more pollens, propolis and was than commercial honey. As good for our tastebuds as for our health!

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Jardins d'Ambroise

In 2015, at Saint-Ambroise-de-Kildare in the heart of the Lanaudière region, Julie and her spouse Sébastien founded the Jardins d’Ambroise. Offering fresh, healthy and organic vegetables is their mission.

In their organic vegetable farm, they grow a wide variety of vegetables including lettuce, squash, garlic and tomatoes, without GMO or synthetic chemical pesticides or fertilizers.

In order to preserve biodiversity and to reduce the incidence of fungal diseases, Julie and Sébastien practice crop rotation, which means alternating crops in the same field, from year to year. Because providing high-quality vegetables is their priority.

Domaine Féodal

The affection that Louise and Guy have for each other is palpable. But their love for cheese is equally evident.

Offering a wide variety of cheese made 100% from milk from Quebec cows, Guy and Louise are passionate, creative and ambitious. That’s what gives the rich and delicate taste that we find in their cheese. Renowned in Quebec and other countries, cheese from Louise and Guy is truly their pride and joy.

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Pur Pop

Developed in Sherbrooke, Pur Pop frozen bars are the frosty brainchild of Marie-Ève Laprise.

Nostalgic about the popsicles of her childhood, Marie-Ève now offers people in Quebec refreshing and 100% natural treats, sweetened with maple sugar and flavoured with local fruit. The daily mission at Pur Pop is to be able to offer people a healthy option with ingredients that have undergone the least possible transformation when it comes time to indulge ourselves.

Nostalgic about the popsicles of her childhood, Marie-Ève now offers people in Quebec refreshing and 100% natural treats, sweetened with maple sugar and flavoured with local fruit. The daily mission at Pur Pop is to be able to offer people a healthy option with ingredients that have undergone the least possible transformation when it comes time to indulge ourselves.

Thank you to our local artisans for inspiring our exquisite new year's eve

In 2020, the ideal feast is made of local flavours! Rachelle Béry introduces you to 11 artisans who work tirelessly to offer us fresh and real food, summer and winter.

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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.

We are a small organic farm in Oka. The idea was born from my mother who wanted to feed families as locally as possible, then we built everything together as a family afterwards. It's not always easy, but we all have our strengths.

The farm is an extended family, because it is also made up of the families who come to visit us. We want to pass on our passion for local food by helping people understand the whole process of growing - from seed to harvest - and the importance of eating according to a local calendar with products found here in Quebec. It is precisely this relationship we have with nature that sets us apart, in addition to offering a very diversified plate. We respect nature and we take care of our soil, since it is our greatest asset.


THANK YOU DAGUERRE-
VAILLANCOURT FAMILY FOR THE
TASTY ORGANIC VEGETABLES

We are a small organic farm in Oka. The idea was born from my mother who wanted to feed families as locally as possible, then we built everything together as a family afterwards. It's not always easy, but we all have our strengths.

The farm is an extended family, because it is also made up of the families who come to visit us. We want to pass on our passion for local food by helping people understand the whole process of growing - from seed to harvest - and the importance of eating according to a local calendar with products found here in Quebec. It is precisely this relationship we have with nature that sets us apart, in addition to offering a very diversified plate. We respect nature and we take care of our soil, since it is our greatest asset.


THANK YOU DAGUERRE-
VAILLANCOURT FAMILY FOR THE
TASTY ORGANIC VEGETABLES

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.

I arrived in Quebec with the idea of working in tourism. SOS Fondue started with a joke. I had invited some friends to dinner and they liked my fondue so much that they encouraged me to sell it. I thought it wouldn't work, because in Quebec people don't eat fondue like in Switzerland, but I realized that people love it. There were only canned fondues on the market, no authentic Swiss fondues. The cheese comes from Switzerland, but everything is bought here in the Laurentians. It is truly Swiss, but made here.

You have to understand that I was born with fondue. My aunt, who had a restaurant in the 70s in Switzerland, created a fondue recipe that I still make today. When she passed away, I wanted to keep the recipe in the family. It's funny because 30 years later, the recipe is made in Quebec and nowhere else. It remains my family's fondue and I am quite proud of it. Today, even though we are a small family business, I am proud to employ people from here.

THANK YOU GERALD
FOR THE FONDUES FROM HERE WITH THE
TRUE TASTE OF SWITZERLAND

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.

Coming from a family of entrepreneurs, I have always felt this desire to have my own business. Jerome being a baker, we decided to start our own bakery. At the beginning of Arhoma, 13 years ago, we were a very small team of 3-4 employees and the two of us (today we are 140). At the time, the bakery scene in Montreal was still quite conventional. We adjusted our recipes to include local ingredients. For us, it's important to do things differently, to not create products that taste like the others. It is part of our values to use local products, since we want the ingredients to come from next door. It's important for us to work with our neighbors. Like knowing who milks the goat for the cheese, who harvests the wheat, etc. There is a human element behind the product, and this philosophy has always been part of Arhoma's DNA.

There is also a pride in knowing that people put our product on their table when it comes time to gather, be with family or treat themselves. Honestly, there's no greater payoff than people saying thank you.

THANK YOU ARIANE
AND JÉRÔME FOR PUTTING THEIR
HAND AND HEART TO THE DOUGH

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.

t's also knowing that when we have dinner in the evening, other people are also eating our produce and having a great time. The story of the gardens began in 2007 with field vegetables and herbs only. While delivering to a restaurant, a chef told me about microgreens and I started testing them for him. One thing led to another and I expanded the production of micro pods to 10 varieties today. From the very beginning, our mission has been to produce quality sprouts that will make people happy when they eat them. We believe in the importance of having fun every day. We are a family business, which coincides with our values of proximity to our customers. My son is an avid micrograin fan. He loves coming with me to the farm to water them on weekends. A sprout is a twig that may seem harmless at first, but when you put it in your mouth, it turns into an explosion of flavours. And that's not counting the many health benefits!

THANK YOU LUC
FOR YOUR LITTLE SHOOTS
WITH SUCH GREAT FLAVORS

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.

I've always farmed. And I just decided to make it a little bit more like my dad did. Yes, we have today's technology, but I still follow old-fashioned models that preserve the land. That, for me, is a great pride. To respect my environment and to be able to say to myself that tomorrow morning, my children will be able to drink from the same stream that I drank from on my land. I want to offer consumers a local product that is as healthy as possible in terms of meat, but also in terms of the environment. My dream is to continue to introduce Quebecers to the world of organic food and to push it even further.

THANK YOU DAMIEN
FOR THE DELICATESSEN
AUTHENTIC

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.

The company was born out of the atmosphere in Notre-Dame-de-Lourde. We offer consumers a slower pace of life, just like our special drying process that allows us to keep the maximum properties of the cranberry. Since we do not use pesticides or chemical fertilizers to accelerate the growth of the fruit, we can say that we live at the rhythm of the cranberry. This process ensures an unequalled taste to our dried fruits. In fact, our consumers often comment on the taste, but also the size and quality of our cranberries. We can therefore say that it was worthwhile to convert our fields to organic culture in 1995, even if it took three years to see our first harvests. We take the time to grow, harvest and enjoy our snacks.

THANK YOU MARIE-MICHÈLE
FOR MAKING THE
CRANBERRIES FROM OUR REGION

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.

My sister makes her pastry, my mother makes her pastry and my grandmother makes her pastry. Our pies represent an interesting mix of cultures between Brittany and Quebec. It was while working for several years in the restaurant business that I saw the lack of products like ours. We wanted to create a high quality artisanal product in large volumes. We became manufacturers when we saw that there were few consistent offerings with the quality of a bakery in grocery stores. With our original pie designs and our noble ingredients, we make beautiful and good things. That's why our ingredient list is so simple. We are also very proud to source as much of our products and raw materials as possible from the region.

THANK YOU KATELL
AND PHILIPPE FOR YOUR
HANDMADE DELIGHTS

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.

What gives me the most pleasure is to receive positive testimonials from consumers. I once received a message from a mother who sent us a picture of her child eating our product to thank us. Her son had never been able to eat ice cream because of his nut allergy and he was finally able to do so thanks to our products. I was very moved by this, because this is exactly why I decided to start SNÖ: to create small ice cream treats for everyone.

Replicating the texture of ice cream is a challenge, but I love finding new ways to do it. For example, every SNÖ sandwich has a mousse made from chickpea cooking water. If you whip it up enough, it becomes the perfect vegan topping with its rich, creamy texture. It's a lot of work to bring an allergen-free vegan frozen dessert to market that actually tastes good. And there's nothing better than knowing that people are cheering us on.

THANK YOU MICHAEL
FOR REINVENTING
THE FROZEN DELIGHTS

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.

In creating Madame Labriski, I wanted to offer people like me a different choice from the tasteless healthy products that were once on the market. With the date puree, I bring a healthy solution that tastes good... and that supports. Often, as women, we have a strong tendency to deprive ourselves in terms of our diet. But, in my opinion, we should not deprive ourselves. You have to enjoy yourself and when you know what you are putting in your food, there is no problem. My goal is to continue the war on empty calories. We need moments of pleasure and I am very proud to be able to share this pleasure with Quebec.

THANK YOU MERIANE
FOR FEEDING YOUR PASSION
FOR HEALTHY DESSERTS

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.

With my experience as a cook, I give some love to plant proteins to highlight them through recipes that speak to people. A shepherd's pie, everyone knows what it is. Moreover, everything is made in Blainville with local food, and that's a great source of pride. Another great pride of mine is when I receive messages from people who cook my recipes from time to time and reduce their meat consumption. When someone tells me that they have eaten my products, I know that it means that they have not eaten meat. This is a very good step for the environment. In 2021, it's time to put plant-based proteins on the map!

THANK YOU JEAN-PHILIPPE
FOR "VEGANIZING" OUR DISHES
PREFERRED DISHES

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!

We're one of the only ones offering plant-based protein foods with such good nutritional quality, as well as being prepared here. Three years ago, people didn't even understand what we were doing. I started when the plant-based stuff was just starting to show up in the market. I will always remember the first time I was in the grocery store and saw someone pick up one of my products and put it in their basket. I was so happy. All of a sudden, everything was coming together.

Our idea was to incorporate a new material to cook with. The idea was never to tell everyone to stop eating meat, but rather to bring people to a certain awareness.

THANK YOU FRANÇOIS
FOR YOUR DARING
PLANT PROTEINS