First, a little history lesson:
At first, products were sold in various local public markets in North-West Québec and in the Montreal area. Today, Cuisine Soleil still attends the public market in Rouyn-Noranda – the home town of the company. Customers can enjoy Cuisine Soleil’s products and give direct feedback on new organic and gluten free products waiting to be commercially launched. The company owns a certified organic vegetable garden and sell their fresh produce at the market and some local restaurants.
2007 – The year 2007 marked the beginning of the distribution of Cuisine Soleil’s products in independent natural health food stores of different regions in the province of Québec.
2009 – Cuisine Soleil’s products are distributed all over the province of Quebec by Aux Mille et Une Saisons, a division of UNFI. Our Brown rice and buckwheat flour can be found at Sobey’s under the IGA banner in Québec.
2010 – Cuisine Soleil expands its product line and introduces an organic gluten free all-purpose mix. Later the company adds to its list of products, an organic chickpeas flour and a tapioca flour.
2011 – Cuisine Soleil expands the distribution of its products to Ontario and across Canada with Ontario Natural Food Co-op and Puresource. We are planning a new line of healthy and organic products for the end of the year.
I recently was given the opportunity to try out the flours of Cuisine Soleil.
If you look back through my recipes, you will notice the name Cuisine Soleil on many of them.
I have really enjoyed using these high quality, certified organic, gluten free flours. I have used them in many of my old favourite recipes and trust them enough to use while developing some new.
It is a great feeling to know that the flour I am using is pure and safe for celiacs and that my recipes will turn out every time.
