{"id":6016,"date":"2019-10-16T09:24:31","date_gmt":"2019-10-16T13:24:31","guid":{"rendered":"https:\/\/tourismebrome-missisquoi.ca\/?p=6016"},"modified":"2019-10-07T09:25:02","modified_gmt":"2019-10-07T13:25:02","slug":"la-mie-bretonne-and-the-joy-of-kneading","status":"publish","type":"post","link":"https:\/\/tourismebrome-missisquoi.ca\/en\/blogue\/la-mie-bretonne-and-the-joy-of-kneading\/","title":{"rendered":"La Mie Bretonne and the Joy of Kneading"},"content":{"rendered":"

La\u00a0Mie Bretonne, this Cowansville Institution, is celebrating its 10th anniversary. The artisanal bakery has become a true victim of its success: Customers are constantly rushing in for their Viennese pastries and their 25 different types of bread!<\/strong><\/p>\n

They\u2019ve in fact just established a waiting list for their institution and restaurant clientele. This one is added to another list containing some 500 names of individuals who would love to make bread during their bakery workshops, hoping to understand why their dough refuses to rise in their homes! The arrival of a second Frenchman from Brittany, after Jean-S\u00e9bastien B\u00e9raud, co-owner of La\u00a0Mie Bretonne with his love, Annie Huard-Langlois, will help to solve their qualified workforce problem, and help operate the enterprise which is running at full capacity with 9.82 employees. – Thank you Revenu Qu\u00e9bec<\/em> for this number!<\/p>\n

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Another accounting concerns their planning operation. How many breads and brioches must be prepared to provide for at least four seasonal public markets and how many for their one-time events? Because La\u00a0Mie Bretonne exports: Sutton, Magog, Frelighsburg, Farnham and even Cowansville. Really? \u201cPublic markets have been, and still are, very good venues for showcasing our business, and to train ambassadors in the same way as we train those who come to our workshops,\u201d says manager Huard-Langlois.<\/p>\n

However, one thing we don\u2019t need to account for is our dough\u2019s rising time. \u201cUnlike other bakeries where they count about 2 hours for their dough to rise, we use long fermentation processes which last 18 hours and with very little yeast,\u201d explains Annie. And what about the yeast-sourdough debate? What does this bachelor degree recipient in Business Administration think? \u201cJean-S\u00e9bastien and I like both. For example, sourdough is fine for making nut bread, but not so much for grain-based bread.\u201d And what about this new beet and apple bread? \u201cWe haven\u2019t decided yet!\u201d<\/p>\n

One thing is for sure, it will be made with organic Quebec flour or flour from a reasoned agricultural approach, because our enterprise promotes ecology, local purchases, recycling, and reusing returnable take-out coffee mugs. Just by uttering words such as \u201cstainless steel straws,\u201d \u201ccompostable forks,\u201d \u201cenvironmental\u00a0footprint,\u201d and Annie becomes quite excited! The bakery has just convinced Brome-Missisquoi\u2019s composting platform to accept its baking paper, bread crumbs and coffee grounds, thus reducing their waste by 300%.<\/p>\n

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Let\u2019s go back in time to August 22, 2009. It was when the tandem just opened for business with the ambition of becoming the \u201cvillage bakery.\u201d This couple of Montreal expats, stumbled upon Peter Cowan\u2019s town, a virgin territory for artisanal bread, with a mostly French-speaking community, and about 14,000 citizens. All the criteria in the minds of the entrepreneurs and on the business plan they almost implemented in La\u00a0Malbaie before deciding to establish their kneading board in southern Quebec, on South Street.<\/p>\n

The enterprise also has a social conscience. For the past 10 years, local artwork hangs on its walls; individuals are given the chance to pay a baguette of bread forward, to brighten up the day of needy people with a cracking, freshly baked golden treasure \u2026 with either yeast or sourdough!<\/p>\n","protected":false},"excerpt":{"rendered":"

La\u00a0Mie Bretonne, this Cowansville Institution, is celebrating its 10th anniversary. The artisanal bakery has become a true victim of its […]<\/p>\n","protected":false},"author":30,"featured_media":6010,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[146],"tags":[],"class_list":["post-6016","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet_delights"],"acf":[],"_links":{"self":[{"href":"https:\/\/tourismebrome-missisquoi.ca\/en\/wp-json\/wp\/v2\/posts\/6016","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tourismebrome-missisquoi.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tourismebrome-missisquoi.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tourismebrome-missisquoi.ca\/en\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/tourismebrome-missisquoi.ca\/en\/wp-json\/wp\/v2\/comments?post=6016"}],"version-history":[{"count":1,"href":"https:\/\/tourismebrome-missisquoi.ca\/en\/wp-json\/wp\/v2\/posts\/6016\/revisions"}],"predecessor-version":[{"id":6017,"href":"https:\/\/tourismebrome-missisquoi.ca\/en\/wp-json\/wp\/v2\/posts\/6016\/revisions\/6017"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tourismebrome-missisquoi.ca\/en\/wp-json\/wp\/v2\/media\/6010"}],"wp:attachment":[{"href":"https:\/\/tourismebrome-missisquoi.ca\/en\/wp-json\/wp\/v2\/media?parent=6016"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tourismebrome-missisquoi.ca\/en\/wp-json\/wp\/v2\/categories?post=6016"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tourismebrome-missisquoi.ca\/en\/wp-json\/wp\/v2\/tags?post=6016"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}