MOULIN A. COUTU FEEDING QUEBEC FAMILIES SINCE 1850<\/h2><\/div><\/div><\/div><\/div><\/div>MOULIN A. COUTU<\/h2><\/div>Back in 1850, the famous buckwheat flour mill was powered by water from the Rivi\u00e8re Bayonne in Saint-F\u00e9lix-de-Valois in the Lanaudi\u00e8re region. Today, it thrives on the fertile soil of La Dor\u00e9, a small town in the heart of Lac-Saint-Jean where weather conditions are conducive to growing traditional grains.<\/p>\n
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.<\/p>\n
New owners, S\u00e9bastien 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
\nthe Canadian Celiac Association. Moulin A. Coutu continued to expand in 2019, acquiring the Cuisine Soleil brand.<\/p>\n
We believe that to promote human health, agricultural practices
\nneed to respect environmental health first.<\/p>\n<\/div>
![](\"https:\/\/cuisinesoleil.com\/wp-content\/uploads\/2021\/02\/certifications-biologique-sans-gluten-farine-a-propos.jpg\" "\\"certifications-biologique-sans-gluten-farine-a-propos\\"")
<\/span><\/div><\/div><\/div>- <\/i><\/span>\n
Our production methods are designed to reflect our values insofar as healthy eating and sustainable development are concerned.<\/p>\n<\/div><\/li>
- <\/i><\/span>\n
The company sits on the plains of Lac-Saint-Jean, and we have access to fresh water and quality air in a harsh northern climate.<\/p>\n<\/div><\/li>
- <\/i><\/span>\n
Our organic farming methods use a permanent soil cover and green fertilizers to improve structure and microbial activity.<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
![](\"https:\/\/cuisinesoleil.com\/wp-content\/uploads\/2021\/02\/champs-bg-farine-a-propos-biologique-sans-gluten.jpg\" "\\"champs-bg-farine-a-propos-biologique-sans-gluten\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>STONE-MILLED FLOUR THE OLD-FASHIONED WAY<\/h2><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/cuisinesoleil.com\/wp-content\/uploads\/2021\/02\/moulin-grains-biologique-sans-gluten-farine-a-propos.jpg\" "\\"moulin-grains-biologique-sans-gluten-farine-a-propos\\"")
<\/span><\/div><\/div><\/div><\/div><\/div>STONE-MILLED FLOUR THE OLD-FASHIONED WAY<\/h2><\/div><\/div><\/div><\/div><\/div>Stone-milling consists of crushing the grains between two millstones. \u201cCold\u201d milling does not overheat the grain, keeping all its components intact. The germ contains almost all of the grain’s vitamins and antioxidants. Industrial mills tend to remove this component to extend the product’s shelf life at the expense of its nutritional value.<\/p>\n<\/div><\/div><\/div>
<\/i>NUTRITIOUS CHOICE<\/p>\n<\/div>Stone-milled flours provide greater health benefits over industrial flours.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-100013916","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/pages\/100013916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/comments?post=100013916"}],"version-history":[{"count":9,"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/pages\/100013916\/revisions"}],"predecessor-version":[{"id":100013930,"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/pages\/100013916\/revisions\/100013930"}],"wp:attachment":[{"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/media?parent=100013916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
MOULIN A. COUTU<\/h2><\/div>Back in 1850, the famous buckwheat flour mill was powered by water from the Rivi\u00e8re Bayonne in Saint-F\u00e9lix-de-Valois in the Lanaudi\u00e8re region. Today, it thrives on the fertile soil of La Dor\u00e9, a small town in the heart of Lac-Saint-Jean where weather conditions are conducive to growing traditional grains.<\/p>\n
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.<\/p>\n
New owners, S\u00e9bastien 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
\nthe Canadian Celiac Association. Moulin A. Coutu continued to expand in 2019, acquiring the Cuisine Soleil brand.<\/p>\n
We believe that to promote human health, agricultural practices
\nneed to respect environmental health first.<\/p>\n<\/div>
<\/span><\/div><\/div><\/div>- <\/i><\/span>\n
Our production methods are designed to reflect our values insofar as healthy eating and sustainable development are concerned.<\/p>\n<\/div><\/li>
- <\/i><\/span>\n
The company sits on the plains of Lac-Saint-Jean, and we have access to fresh water and quality air in a harsh northern climate.<\/p>\n<\/div><\/li>
- <\/i><\/span>\n
Our organic farming methods use a permanent soil cover and green fertilizers to improve structure and microbial activity.<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div>STONE-MILLED FLOUR THE OLD-FASHIONED WAY<\/h2><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div>STONE-MILLED FLOUR THE OLD-FASHIONED WAY<\/h2><\/div><\/div><\/div><\/div><\/div>Stone-milling consists of crushing the grains between two millstones. \u201cCold\u201d milling does not overheat the grain, keeping all its components intact. The germ contains almost all of the grain’s vitamins and antioxidants. Industrial mills tend to remove this component to extend the product’s shelf life at the expense of its nutritional value.<\/p>\n<\/div><\/div><\/div>
<\/i>NUTRITIOUS CHOICE<\/p>\n<\/div>Stone-milled flours provide greater health benefits over industrial flours.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-100013916","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/pages\/100013916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/comments?post=100013916"}],"version-history":[{"count":9,"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/pages\/100013916\/revisions"}],"predecessor-version":[{"id":100013930,"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/pages\/100013916\/revisions\/100013930"}],"wp:attachment":[{"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/media?parent=100013916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Back in 1850, the famous buckwheat flour mill was powered by water from the Rivi\u00e8re Bayonne in Saint-F\u00e9lix-de-Valois in the Lanaudi\u00e8re region. Today, it thrives on the fertile soil of La Dor\u00e9, a small town in the heart of Lac-Saint-Jean where weather conditions are conducive to growing traditional grains.<\/p>\n
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.<\/p>\n
New owners, S\u00e9bastien 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
\nthe Canadian Celiac Association. Moulin A. Coutu continued to expand in 2019, acquiring the Cuisine Soleil brand.<\/p>\n
We believe that to promote human health, agricultural practices
\nneed to respect environmental health first.<\/p>\n<\/div>
<\/span><\/div><\/div><\/div>- <\/i><\/span>\n
Our production methods are designed to reflect our values insofar as healthy eating and sustainable development are concerned.<\/p>\n<\/div><\/li>
- <\/i><\/span>
\nThe company sits on the plains of Lac-Saint-Jean, and we have access to fresh water and quality air in a harsh northern climate.<\/p>\n<\/div><\/li>
- <\/i><\/span>
\nOur organic farming methods use a permanent soil cover and green fertilizers to improve structure and microbial activity.<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div>STONE-MILLED FLOUR THE OLD-FASHIONED WAY<\/h2><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div>STONE-MILLED FLOUR THE OLD-FASHIONED WAY<\/h2><\/div><\/div><\/div>
<\/div><\/div>Stone-milling consists of crushing the grains between two millstones. \u201cCold\u201d milling does not overheat the grain, keeping all its components intact. The germ contains almost all of the grain’s vitamins and antioxidants. Industrial mills tend to remove this component to extend the product’s shelf life at the expense of its nutritional value.<\/p>\n<\/div><\/div><\/div>
<\/i>NUTRITIOUS CHOICE<\/p>\n<\/div>
Stone-milled flours provide greater health benefits over industrial flours.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"100-width.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-100013916","page","type-page","status-publish","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/pages\/100013916","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/comments?post=100013916"}],"version-history":[{"count":9,"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/pages\/100013916\/revisions"}],"predecessor-version":[{"id":100013930,"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/pages\/100013916\/revisions\/100013930"}],"wp:attachment":[{"href":"https:\/\/cuisinesoleil.com\/en\/wp-json\/wp\/v2\/media?parent=100013916"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- <\/i><\/span>