Boulart Redefines Bread Vertical with Non-GMO Project Verification

Adding to the company's already impressive core values, this ethical certification cements Boulart as an industry leader in the Artisan Bread Category.

TORONTO, April 15, 2015 /CNW/ - Boulart Inc. has recently acquired Non-GMO Project Verified status for the extensive range of its premium breads, adding to a comprehensive list of impressive qualitative characteristics synonymous with the Canadian industrial bakery.

For over 8 years Boulart has acted as a corporate companion, offering category management, brand support, and supply chain development for businesses looking to grow their bread vertical – whether for retailers, major restaurant chains, or small specialty shops. With the introduction of Non-GMO Project Verified certification, Boulart Inc. is one of the first industrial artisan bakeries to acquire such a designation for a robust range of products. This is just another way Boulart raises the bar of what businesses should expect of their bakery suppliers.

Boulart's state-of-the-art, 125,000 sq. ft. production facility near Montreal was meticulously designed based upon the revolutionary vision of company founder Michel Saillant. Staying true to its origins, Boulart is the epitome of the "industrial artisan" concept, ensuring each baguette, demi-baguette, miche, or roll off the production line exhibits the brand's core commitment to quality and authenticity.

To achieve this, Boulart's bakery facilities are SQF certified and employ world-renowned traceability systems and controls. A fully automated process in 100 percent controlled preparation and production environments lets Boulart marry high-velocity production with high-quality output. And since transparency of labelling is an entrenched core value to the brand, no preservatives, additives, or added sugar is used to bake Boulart's breads. Instead, the company's unique long fermentation lends itself to developing the subtle nuances of flavours and aromas as well as increasing product resilience. The loaves are fully baked before they undergo a specialized flash-freezing, giving Boulart's crusty breads an undeniably long-lasting shelf life and the ability to ship both across North America and world-wide with ease.

"Boulart is committed to constantly changing the game so the consumer never has to settle," says company founder Michel Saillant. "From day one my vision for Boulart has been about challenging the status quo and bringing authentic artisan bread to the mainstream market without compromise. It's never been about conforming to industry standards – it's been about setting new ones."

The company's respect for nature, the artisanship of their products, and the trust built between clients and consumers stems from Saillant's professional principles. As such, Boulart Inc.'s Non-GMO Project Verified status was easily bestowed since the company has always maintained a clean and transparent approach to bread production.

For businesses, Boulart's Non-GMO Project Verified certification is a no-cost, built-in value addition that will speak to consumers' growing desire for ethical edibles.

About Boulart Inc.
Boulart crafts some of North America's finest artisanal breads out of the company's state-of-the-art, 125,000 sq. ft. production facilities in Lachine, QC. Responsible for introducing the Ciabatta Baguette to the North American market, Boulart's revolutionary production practices and innovative flash-freezing technique ensures the highest quality of bread at the highest velocity of output. Founded by industrial artisan Michel Saillant, Boulart Inc. is the preferred bread partner of many large-scale retailers, major restaurant chains, and small specialty shops thanks to the company's category management, brand support capabilities, and commitment to making authentic and undeniably delicious breads.

SOURCE Boulart Inc.

Image with caption: "Boulart Inc. (CNW Group/Boulart Inc.)". Image available at: http://photos.newswire.ca/images/download/20150415_C6774_PHOTO_EN_14307.jpg

For further information: about Boulart, high quality images, or interview requests with founder Michel Saillant, please contact: Shawn Adam Rusich, Director, Public Relations, shawn@butterpr.ca, 416.822.5266

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