Boulart Inc., Lachine, Quebec, recently attained Non-GMO Project Verified status for its premium breads. According to the company, it is one of the first industrial artisan bakeries to acquire such a designation for a robust range of products.

Boulart’s state-of-the-art, 125,000-square-foot production facility in Lachine was designed based on the vision of its founder, Michel Saillant. Staying true to its origins, it is the epitome of the “industrial artisan” concept, according to the company, ensuring each baguette, demi-baguette, miche or roll off its production line exhibits the brand’s core commitment to quality and authenticity.

Boulart’s bakery facilities are Safe Quality Food (SQF)-certified and employ world-renowned traceability systems and controls, says the company. A fully automated process in 100 percent controlled preparation and production environments lets it marry high-velocity production with high-quality output. And since transparency of labelling is an entrenched core value to the brand, no preservatives, additives or added sugar is used to bake Boulart’s breads. Instead, the company’s unique long fermentation results in subtle nuances of flavors and aromas as well as increases product resilience.

“Boulart is committed to constantly changing the game so the consumer never has to settle,” says Saillant. “From day one, my vision for Boulart has been about challenging the status quo and bringing authentic artisan bread to the mainstream market without compromise. It’s never been about conforming to industry standards--it’s been about setting new ones.”