St-Méthode’s products are available in most large grocery store chains, notably IGA, Maxi, Metro, Super C, Loblaws, Provigo, Walmart, Costco, Adonis, Supermarché Avril, and Lufa Farms. If you can’t find our bread, you can ask your grocer or contact our customer service department (1 800 463-6317).

Shelf life varies from one line to another, but our breads keep for 7 to 9 days on average. The expiry date is always indicated on the bread bag tag.

Certain allergenic products are used in the production of our breads. The ingredients vary from one line to another.

• Our gluten-free loaves contain soy and eggs.
• All products in the Les Grains St-Méthode, La Récolte de St-Méthode, and Campagnolo lines contain wheat and soy. In addition, these breads contain or may contain sesame seeds. You should always check the list of ingredients on the products for more information.

Choosing St-Méthode means choosing healthy and nutritious bread made with choice ingredients. Many of our breads are also made using whole grains. It’s the best there is for those seeking a healthy and active lifestyle.

What’s more, since our breads are made with wheat flour from Quebec and other quality local ingredients, buying St-Méthode bread is a way to show your support for a Quebec business and for local producers.

We only use glucose/fructose in our gluten-free breads.

Ideally, you should store it in a breadbox or somewhere moisture-free and away from direct light. You can also keep bread in the freezer.

We get our flour from various regions, notably Montérégie, Estrie, Lanaudière, the Lower St. Lawrence, Lac-Saint-Jean, Abitibi-Témiscamingue, and Gaspésie.

St-Méthode’s breads are made in two facilities. One bakery is located in St-Méthode, and the second is in Magog. In each facility, every effort is made to ensure freshness and the very best quality, in accordance with our strict standards.

We don’t send out coupons upon request, but we encourage you to follow us on Facebook to stay up to date on our promotions and special offers. We also encourage you to look for coupons sometimes available on store shelves.

Gluten is a group of proteins found in various types of grains and cereals (wheat, rye, spelt, kamut, triticale, barley, oats, etc.). Its visco-elastic properties are useful in the baking industry for kneading flour (a source of gluten) with water. This step precedes the fermentation of the bread, which allows the dough to rise.

Deprived of the visco-elastic properties of gluten, the manufacturing process for gluten-free bread is more complex. The texture of gluten-free bread differs from that of regular bread. We believe that having an intolerance to gluten shouldn’t mean having to compromise on freshness.

Les Grains St-Méthode breads start with a traditional recipe. No Fat, No Added Sugar breads are naturally healthy and delicious, giving you the best that cereals and whole grains have to offer, without any additives.

Using the finest grains and artisanal methods, La Récolte de St-Méthode breads are made according to a recipe from days gone by, using various blends of specially selected whole grains to create a rich, authentic flavour. All of our organic breads are also certified by Ecocert Canada.

Inspired by Mediterranean tradition, Campagnolo breads combine the benefits of cold pressed extra virgin olive oil and the properties of vitamin D in a soft and delicious loaf.

• 100% whole wheat flour is a whole flour obtained by grinding wheat grain. All of the wheat grain’s elements (germ, endosperm, and bran) are preserved. Therefore, 100% whole wheat flour generally contains more fibre, vitamins, and minerals than whole wheat flour.
• Whole wheat flour is made from ground wheat grain, separated into various elements and recombined to create a flour containing a certain percentage of the bran and germ. This percentage varies according to the miller’s specifications and client requests. Whole wheat flour with the germ therefore contains a certain percentage of the germ.
• Enriched wheat flour comes from wheat grain that has been ground, with the bran and germ removed. This type of flour must be enriched with certain vitamins and minerals according to Food and Drug Regulations.
• A whole grain includes all three parts of the grain—the bran, the endosperm, and the germ—, all of which contain valuable nutrients that play an important role in our diet. Whole grains are a source of fibre and are filled with minerals. There are many types of grains, notably cereal grains like wheat, rice, oats, barley, corn, wild rice, and rye, as well as pseudo-cereals like quinoa and buckwheat. These grains may be whole or refined.
• Multigrain: The term multigrain simply means that a product includes several different grains. They may or may not be whole grains.
• Wheat germ is the central part of a grain of wheat, from which a new plant will eventually grow. The germ is high in antioxidants and in vitamin E.

References
Health Canada - Whole Grains - Get The Facts
Healthy Grains Institute

The consumption of this type of bread is recommended for those seeking a healthy and nutritious diet. These products are also recommended for those with diabetes or high blood pressure.

Our breads in the La Récolte de St-Méthode line are certified by Ecocert Canada. This certification guarantees that the ingredients used respect various norms and a set of production and marketing rules that apply to organic agri-food products.