The Notebooks
by Josée Fiset

Inspire Cook Share Biography

NO. 02. The Harvest



These three fundamental principles are the driving force behind this lively series of notebooks by Josée Fiset, Co-founder and spokesperson for Première Moisson. For this joyful and dynamic epicurean, breads, pastries and deli products, as well as prepared foods, will always be delicious pretexts to bring together the gourmets that we are to enjoy real and ethical culinary creations. Go ahead and walk through the looking glass of your passions. Now there’s the ultimate, tantalizing invitation!


Available at a low price at all Première Moisson bakeries

NO. 02.

The Harvest

Printed booklet's preview are available in French and English in all Première Moisson stores. Hurry, quantities are limited.

Sometimes the distance separating the pitchfork from the fork is far. We’ve seen children who have no idea from what vegetable french fries are made. However, I recall meeting a young man from Pointe-aux-Outardes who described in great detail the utter perfection of his favourite potato, the Brise du Nord, a red potato from his region into which he would slash a cross to allow a small piece of butter to melt into the centre. To remember that fruit and vegetables do not grow in supermarkets, fall conveniently arrives. Stalls in public markets bear the weight of a ton of apples from our orchards and turnips compete for visibility with the leeks, peppers, tomatoes and cabbages. If farmers’ markets shorten the chain from earth to table, trips to the farm practically eliminate it.

NO. 01.


Printed booklet's preview are available in French and English in all Première Moisson stores. Hurry, quantities are limited.

Close your eyes and think “brunch.” What do you see? A gauntlet of food covering a table or two, probably in a restaurant, probably on a Sunday, probably crowded with just enough people to ensure the good stuff is gone before you even get to the line up or have chugged your first mocha latte? Perish the thought.Brunch is anything you want it to be, anytime you feel like it. It can be simple, without pretention and served up in minutes, or as lavish enough to make royalty blush. There’s only one golden rule: It’s got to be beyond delicious.


The medium Buckwheat pancakes and grilled salt pork from my family’s farm The set-up The perfect imperfect table, according to Elisheva The question Have You Ever Wondered…


The method Butter or lard shortcrust pastry The leftovers My bread in crumbs


The coming together Wheat harvest happiness The sharing A unique jam maker The discovery The muffin that didn’t see itself as a cupcake