Snack Food & Wholesale Bakery magazine has announced that its 2015 “Bakery of the Year” award will go to Boulart, Lachine, Quebec. The bakery is known for its “industrial artisan” approach, never using additives or preservatives, non-GMO certification, and slow-fermentation—the bakery notes that “time” is its fifth ingredient in its breads (the other four are water, salt, four and yeast). Despite strong artisan ideals, the bakery has developed a customized approach to automation that ensures high throughput.
The Boulart product line includes:
- Ciabatta loaves
- French loaves
- Dinner rolls
- Sandwich buns
- Ciabatta buns
- Submarine buns
Select bread types are available as multigrain varieties, and flavors like:
- Raisin & Walnut
- Raisin, Hazelnut & Honey
- Cranberry & Chocolate
- Red Pepper & Onion
For complete details on Boulart products, visit the Boulart website.
Boulart was founded in 2007 by Michel Saillant to fill what he saw as a gap between high-volume and lower-quality bread and low-volume and higher-quality artisan products—a bakery that could achieve high-volume production of high-quality, artisan bread. Although the company has its headquarters in Quebec, the bulk of its business is in the United States. The company operates across multiple retail and foodservice channels.
Boulart recently made news in the wake of attaining Non-GMO Project Verified status (see “Boulart attains Non-GMO Project Verified status for its premium breads”).
Complete coverage of Boulart as the 2015 Snack Food & Wholesale Bakery “Bakery of the Year,” including a look at its 125,000-square-foot production facility in Lachine, Quebec, will be featured in the September 2015 issue of the magazine.