Meet Première Moisson
The philosophy behind Première Moisson is simple: produce the best and
most nutritious food possible at a price that’s reasonable.
The philosophy behind Première Moisson is simple: produce the best and most nutritious food possible at a price that’s reasonable. The Montreal-based bakery achieves all this through vertical integration, which means that many links in the supplier/distribution/buyer chain are controlled by one company. This helps leverage purchasing power and position in the market.
| Photos credit PremiÈre Moisson |
Première Moisson started off as a modest facility and has since grown to 18 locations. Their products are also sold at major Quebec grocery store chains, including Loblaws, IGA, Sobeys, and Costco, as well as Metro stores in both Quebec and Ontario.
“We make everything fresh in every store,” Rob Benard, vice-president of operations, says of the company’s infamous breads, croissants and cakes. “We also make our own healthy meats without sulphates, and we bought our own chocolate company.”
The careful attention paid to ea
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À propos
Liliane Colpron est née dans une famille d'agriculteurs au Québec en Malgré les défis d'une grande famille et les préjugés de l'époque, Liliane développe une forte résilience et un amour du travail bien fait. Malheureusement, son père refuse de la laisser poursuivre ses études au-delà de la neuvième année, croyant que les filles n'ont pas besoin d'étudier.
Après un mariage, la naissance de ses trois enfants et un divorce, elle fonde en sa première entreprise, la Boulangerie des Prairies, à Lasalle. Malgré son manque d'expérience en affaires, l'entreprise prospère, et elle enchaîne avec succès d'autres entreprises, y compris Au Bon Croissant et les Boulangeries Mansion.
Malgré le succès financier, Liliane reste insatisfaite des additifs chimiques dans ses produits. Elle vend finalement sa troisième entreprise et prend une année sabbatique. En , elle fonde les boulangeries Première Moisson, mettant l'accent sur des produits s
En , à une époque où le simple fait de consommer du «pain brun» était excentrique, une petite boulangerie artisanale ouvrait ses portes à Vaudreuil-Dorion: Première Moisson.
Fondée par Liliane Colpron et ses trois enfants, Bernard, Josée et Stéphane Fiset, l’entreprise a fait découvrir le pain français à bien des Québécois, à une époque où les boulangeries artisanales étaient quasi inexistantes dans la province. Eux, ils sont tombés dedans quand ils étaient petits, avec un beau-père français et boulanger. Mais au Québec, c’était encore méconnu.
«Ce qui a été le plus difficile pour nous, ç’a été de faire comprendre aux gens que la croûte, c’est bon», explique Josée Fiset, cofondatrice et vice-présidente de Première Moisson. «Les gens voulaient une baguette pas cuite et je leur tenais tête», dit la femme d’affaires, qui a «toujours refusé de vendre du pain mo
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