Sourcing grain is one of the prime functions of the bakers represented by Bread Roots. All of our bakeries use local grains as much as possible and some even know the farmers quite well so they keep informed as to the quality of the harvest and the availability of flours. In Quebec, there is a very strong  “grown in Quebec” movement towards local food awareness, which is good to see. In addition, Quebec bakers are much more inclined towards certified organic ingredients than Ontario bakers in general. I believe this is because the Province has much stricter organic regulations than Ontario and the consumers in the Province appear to value organic ingredients more than their Ontario counterparts.

The owners of a new bakery in Montreal, Automne Boulangerie, seek to close this knowledge gap of where the ingredients, not just the final product actually come from, and for us to hold our food producers accountable for how our food is processed and what we are actually feeding our families. Read how this Montreal Baker is sourcing locally and why it’s important… READ MORE HERE…

Credit: JOANNA FOX MONTREAL SPECIAL TO THE GLOBE & MAIL