History
This feature was produced for the TV program Par-dessus le marché (Available in French only.).
The St-Méthode Bakery, which was founded in 1947 takes its name from the village of St-Méthode.
Not having very much money didn’t stop Joseph Faucher and his wife, Mariette Robert, from investing
all their energies in a project that was close to their hearts.
Over 60 years later, the St-Méthode Bakery continues to be a family business owned and operated by the Faucher brothers,
and has become renowned across Quebec for the excellence of its four “families” of bread:
La Récolte de St-Méthode, No Fat No Sugar Added, Campagnolo, and Naturo-Bio.
- 1947 -
Joseph Faucher and his wife, Mariette Robert, devote all their energies
to building the Faucher and Son Bakery.
- 1975 -
Joseph’s and Marie’s sons take over the family business: production capacity expands,
equipment is modernized,
and the name is changed to “St-Méthode Bakery”.
- 1987 -
The St-Méthode Bakery’s image is redefined by the launch of a new logo.
- 1992 -
The company sets itself apart from the competition by moving towards the production
of healthier products and launch the No Fat No Sugar Added product line.
Already well established in the Quebec City area, the bakery makes major inroads into Montréal.
- 1998 -
The bakery increases its total production area to 35,000 square feet
and continues to position itself in the healthy bread industry with
the launch of new No Fat No Sugar Added multi-grain bread.
- 2000 -
The company maintains its position in the healthy bread industry
in the Montréal area by opening a new distribution center.
- 2001 -
The bakery creates the innovative range of healthy Campagnolo bread, made with extra virgin
cold pressed olive oil,
a first in the healthy bread market.
- 2004 -
The St-Méthode Bakery becomes the BSM group following the acquisition of two competitors:
Demers Bakery (Sherbrooke) and its subsidiary, Marchand Bakery (Magog).
- 2005 -
The bakery now has two manufacturing plants: one in St-Méthode, and one in Magog.
It employs nearly 230 people, allowing it to increase the development
and distribution of its range of healthy products.
- 2008 -
Thanks to a new oven, the bakery increased its capacity, allowing it to produce hundreds of thousands of loaves,
and tens of thousands of rolls and boxes of pastries per week.
The company begins collaborating with the Institute of Nutraceuticals and Functional Foods (INAF),
the largest group of researchers in Canada's based in the Département des sciences des aliments
et de nutrition (ALN) at Université Laval—to develop new healthy products.
- 2009 -
Isabelle Huot, PhD in nutrition becomes spokesperson for the bakery’s healthy product lines
and contributes to the development of new healthy products.
- 2010 -
Today, 250 employees work to allow the bakery to produce four families of healthy products.
The company continues to innovate, receiving a Zenith award for the Thetford Mines region
in the "Innovative Company" category.