Who We Are


Marc Paquin and Blandine Arseneault, two devotees of organic agriculture, decided to unite their passion and know-how with the founding of Cuisine Soleil in 2005. The lack of commercially available organic gluten-free products spurred Cuisine Soleil to develop healthy and nutritious gluten-free products for sale to the general public.

With a degree in agriculture technology and agrobiology from Guelph University’s Collège d’Alfred, Marc Paquin has worked in organic and sustainable agriculture throughout Canada, from the Annapolis Valley to the Okanagan, as well as in Europe and South America. Blandine Arseneault earned her undergraduate degree in biology at the Université du Québec à Chicoutimi.

They started their business in Abitibi-Témiscamingue and began selling their products at small markets in the Abitibi and Outaouais regions. In 2009, Cuisine Soleil partnered with Aux mille et une saisons to distribute its products throughout the province of Québec. Cuisine Soleil continues to expand its product range and bring new flours to the market. In 2011, Cuisine Soleil widened its distribution to cover the rest of Canada with the distributors Ontario Natural Food Co-op and Puresource.

With a bright future in store for it, Cuisine Soleil now offers a product range that includes more than 12 flours, an all-purpose mix, a pancake mix and three bread mixes, all certified organic and gluten free. It also operates a small certified organic vegetable farm for sales at the Rouyn-Noranda public market and to a number of local restaurants.