From field to table concept proving a tremendous success - Première Moisson first bakery to make all wheat breads using flour produced from wheat grown in Québec without chemical pesticides

    DORION, QC, Sept. 19 /CNW Telbec/ - In keeping with the company's vision
of actively expanding the reach of local Québec produce, Première Moisson is
extremely proud to announce that the company has become the first in the
bakery sector to use only natural, specialty flours produced in Québec and
made from wheat grown without chemical pesticides in all its wheat breads.
These flours are developed and marketed by Les Moulins de Soulanges in
St-Polycarpe. Inaugurated in February of this year, the mill is co-owned by
Première Moisson, Meunerie Milanaise-a company specializing in the milling of
organic grains, and Agrifusion-a group of wheat producers.
    It is the first time that three naturally complimentary partners have
joined forces and pooled their know-how to give birth to a new commercial
entity of the like. In committing to this joint endeavour, Première Moisson
seeks to play a tangible role in enhancing the food chain by ensuring
traceability of the wheat used, exercising total control over all products,
respecting the environment and promoting regional economic development. The
partners continue to work together to build a company which offers a
comprehensive range of natural, flavourful, premium quality bread flours. The
new mill also develops specialty flours adapted to the specific needs of its
target market, namely artisanal-style bakeries such as Première Moisson.
    Liliane Colpron, President and Cofounder of Première Moisson, had the
following to say about this promising venture: "With Les Moulins de Soulanges,
we sought to create a mill which would allow us to trace wheat source back to
the seed, thereby exercising complete control over product quality. We also
wanted our bakers to be able to work closely with the team at the mill on
product development and optimization based on the types of bread they were
interested in creating and attributes they wished to emphasize: honeycombed
crumb, crustier crust, unique flavour, and so on. As a result, we have
successfully expanded bread making creativity in Québec to the ultimate
delight of consumers."

    Total excellence from field to table

    Determined to demonstrate the substance of the company's business model,
Première Moisson is currently seeking Agrinature certification from the
provincial Ministry of Agriculture, Fisheries and Food. Once approved, this
new certification standard will guarantee that wheat breads are made using
wheat flour produced without chemical pesticides. Première Moisson is
justifiably proud to be able to exercise complete quality control over all
products, from the field to the table, especially since this was one of the
goals the company set for itself at the time of founding.

    Expanding home-grown goodness across Québec

    Motivated by the rigour demonstrated by Première Moisson and partners at
Les Moulins de Soulanges, growing numbers of wheat growers are joining in the
adventure. At present, some 350 fields in locations across the province supply
the mill with multiple varieties of wheat, each with their own individual
characteristics. Well aware of the immense creative potential of Québec's food
industry, Première Moisson is proud to expand the limits of excellence in
bread making through the products it produces and through company commitment
to Les Moulins de Soulanges. Première Moisson indeed intends to deploy every
effort to impose itself as a recognized leader in innovation and one of the
most inspirational sources of ongoing excellence in the bakery industry.

    About Première Moisson

    Première Moisson Bakery is a Québec company which specializes in the
production of healthful products prepared in keeping with authentic,
time-honoured, upscale bakery, charcuterie, pastry, and other specialty
traditions. By focusing on freshness, quality and authenticity, the company
has earned an enviable reputation in the industry and with customers. Founded
in 1992, Première Moisson Bakery today operates 15 bakeries and two express
counters, all of which are located in the Greater Montréal area. The company
also markets products in grocery stores across Québec as well as through

For further information:

For further information: Kilicom Public Relations, Stéphanie Quirion,
(514) 845-3999, Marie-Josée Gauvin, (514) 845-8222, (514) 247-0088 - cell;
Source : Première Moisson, Liliane Colpron, (450) 455-2827, extension 240,

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