Back in 1850, the famous buckwheat flour mill was powered by water from the Rivière Bayonne in Saint-Félix-de-Valois in the Lanaudière region. Today, it thrives on the fertile soil of La Doré, a small town in the heart of Lac-Saint-Jean where weather conditions are conducive to growing traditional grains.
When Rodrigue Tremblay arrived, Moulin A. Coutu’s product line expanded. He developed seed, grain, and organic grain production. He transformed his crops to offer a sophisticated range of stone-milled flours relying on the traditional methods used in 1850.
New owners, Sébastien Michaud and his wife, Karine Harvey are driven by the vision of long-term success for the company in northern, organic, and gluten-free agricultural production. The company has since relocated its mill, optimized its operations, and implemented a gluten-free certification program recognized by
the Canadian Celiac Association. Moulin A. Coutu continued to expand in 2019, acquiring the Cuisine Soleil brand.
We believe that to promote human health, agricultural practices
need to respect environmental health first.