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A great adventure comes to an end

It was with great regret that we recently announced we would be ceasing production of our gluten-free products.

In the last few years, ours was the only bakery to offer fresh, non-frozen, gluten-free bread distributed throughout Quebec. This project, pursued with passion since 2013, is coming to an end. Though difficult to make, the decision was one that was well thought out. Despite our best efforts, we finally must resolve to cease production.

A message from
our president

“It is with great regret that we are ceasing production of our gluten-free bread, which allowed us to innovate in a number of ways, always with our customers’ health in mind.

We know that a great many people, including several who are gluten intolerant or sensitive, have adopted our products since they were created in 2013. In order to help them transition to new solutions, we have informed all of our partners and clients—as well as the Fondation québécoise de la maladie cœliaque—in advance, so that they may suggest other options from among those available on the market.

Because our customers’ health is our raison d’être, we felt it was important to keep you up to date too.”

Benoît Faucher
President


Read the full statement

FAQ

We are well aware that this announcement may raise a number of questions among those who relied on our products. Here is some information that should help clarify things.

Why stop production of gluten-free bread?
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The manufacturing of fresh, non-frozen, gluten-free bread that is distributed across a wide network comes with its share of particularities and constraints. As a result, the number of local or foreign suppliers that can provide the raw ingredients needed for this type of bread is very limited.

After noticing a variation in the quality of raw ingredients from one particular supplier, St-Méthode Bakery had to turn to a new supplier, which caused the costs of manufacturing gluten-free bread to soar.

Despite many attempts over a period lasting more than a year, the Bakery was unable to find a supplier that offered raw ingredients with all of the qualities our company requires, at a cost that would remain affordable to consumers. As a result, St-Méthode Bakery is ending its production of gluten-free products.

When will St-Méthode Bakery’s gluten-free products no longer be available?
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St-Méthode Bakery will deliver its last batch on September 1st, 2018. Products will be available while quantities last.
What are some substitutions for St-Méthode Bakery’s gluten-free breads?
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Please see the Fondation québécoise de la maladie cœliaque website for more information on other options.
Why stop producing this bread after 5 years?
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As a result of problems with the quality of raw ingredients used in gluten-free bread in 2016, we were forced to change suppliers. Working with a new supplier caused production costs to soar.

Despite many attempts over a period lasting more than a year, the Bakery was unable to find a supplier that offered raw ingredients with all of the qualities our company requires, at a cost that would remain affordable to consumers.

If you can’t find a supplier, how do other companies making gluten-free bread manage to survive?
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We created the only brand of fresh, non-frozen bread made in a certified completely gluten-free facility, delivered in packaging that’s unique on the market and distributed to a wide network of grocery stores. Our offer and our business model are quite simply different.
No one in Quebec can supply you with the raw ingredients for gluten-free bread?
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The manufacturing of fresh, non-frozen, gluten-free bread, distributed to a wide network, comes with its share of particularities and constraints. As a result, the number of local or foreign suppliers that can provide the raw ingredients needed for this type of bread is very limited.

Despite many attempts over a period lasting more than a year, the Bakery was unable to find a supplier that offered raw ingredients with all of the qualities our company requires, at a cost that would remain affordable to consumers.

Coup de coeur de la FQMC

Always promoting
good health

Since it was founded, St-Méthode Bakery has used its baking know-how to benefit consumer health. It will continue to support the Fondation québécoise de la maladie cœliaque (FQMC) as it has been doing for the past four years. Please visit the FQMC website for new options and for suggestions of products available on the market.

To contact us or for further details on this decision, please feel free to write to us at infogluten@bstm.ca