The Colpron-Fiset family founded Première Moisson Bakery in 1992. Backed by some 25 years of industry experience and drawing inspiration from traditional recipes and ancestral bread making techniques, the family launched a concept which led to the creation of a varied product lineup rich in flavour and consistent with the highest standards of quality. From the outset, Première Moisson has focused on producing healthful products made from fresh, natural ingredients.Despite ongoing growth and expansion, Première Moisson Bakery has never strayed from its founding principles and operates based on a rigorous, three-point approach calling for freshness, quality and authenticity. As a result, the company still employs a slow rising bread making technique to ensure that all breads are as flavourful as possible.
In 2007, Première Moisson became the first bakery to make all its wheat breads using flour produced from wheat grown in Québec without chemical pesticides. Moveover, all Première Moisson breads are made with unbleached, untreated flour exempt of preservatives and produced from grains grown without the use of chemical pesticides.
http://www.premieremoisson.com/Our-company/History
