Première Moisson is a group of highly successful, upmarket, traditional-style bakeries. The company owes success to date to the experience and drive of founders and staff, a singular development and co management scheme, a well defined corporate philosophy, qualitybased planning techniques, and an impressive number and variety of products. Première Moisson Bakery A history of a family with passion It was in 1992 that the Colpron-Fiset family founded Première Moisson which proudly provides consumers with an extensive lineup of traditional style breads, fine pastries, homemade charcuteries, precooked dishes for takeout and other fine food delights. Backed by over 25 years of experience in the industry, the family launched a concept which has allowed them to extract the best from traditional recipes and ancestral bread baking techniques to create a comprehensive offering of baked goods, rich in flavor and prepared in keeping with the highest standards of quality. The upshot of a diversity of experience and concepts, Première Moisson successfully employs traditional production techniques to generate upscale product lines, grow business volume and provide for ongoing expansion. At Première Moisson, ours is a story of ‘the multiplication of the loaves’. As we in the Colpron-Fiset family like to say, “We are business people who provide opportunities for craftspeople in the bakery field.” If one were to describe the entire Colpron-Fiset family using but a single word, that word would have to be ‘passion’. Each shares a passion for truly authentic bakery products. Each is equally passionate about challenges and striving for excellence. And each, in his or her own way, enjoys a passion for business. Focus on quality and authenticity Product quality, proven sector-specific skills and commitment to the company’s underlying mission are key at Première Moisson. The corporate signature, ‘Truly authentic!’, speaks volumes about founder ideals and the notion of extended family. Reconnect with nature, value the buddy system, bake bread in the manner of our ancestors, honor the ‘sacred’ in bread by baking with love and serenity, raising its vibrational energy, and adding shape, scent and texture to the flavor, re-introduce consumers to the pleasures of natural, wholesome foods, and bake bread for all tastes and all budgets. In addition to an extensive lineup of chemical-free, French-style artisan breads ranging from the traditional baguette to whole grain, sourdough, organic and specialty loaves, Première Moisson proudly produces a full complement of pure butter viennoiseries, including croissants, danishes and puff pastries. The company also markets an outstanding assortment of savory breads which prove a perfect fit for appetizer bread programs. Mouthwatering flavor combinations include the likes of green olives and chives, cheddar and parmesan, or garlic and fine herbs. To round out breakfast and seasonal programs, Première Moisson produces an inviting selection of specialty breads featuring ingredient combinations such as bran, oats and honey, raisins and walnuts, and even white chocolate and coconut. Nothing short of a celebration of good taste! Value chain enhancement With a view to spurring local agricultural production and enhancing the food chain, Première Moisson joined forces with two partners, one a mill and the other a group of grain farmers. Together, they set up Les Moulins de Soulanges in 2007. The facility specializes in the production of natural, premium quality bread flours which are produced locally and which derive from grains grown without chemical additives. The mill also develops specialty flours tailored to the specific needs of the company’s artisan bakers. By investing in Les Moulins de Soulanges, Première Moisson enjoys active involvement in developing and optimizing the flours produced, while ensuring total quality control of all company products, from the field to the table. 10 ~ Fresh Products 2013 - 2014 Annual Catalog