Business History

The idea for a small business based on wild berries stems from a personal passion and from a local Magdalen Island tradition. Magdalen Islanders have picked locally grown wild berries for as long as anyone can remember. Wild strawberries, blueberries, bilberries and cranberries are made into jams and succulent desserts that are affectionately referred to by their own name locally ('douceurs' in French)... A citation from Brother Marie-Victorin, found in his book "Chez les Madelinots", published in 1921 by Orphee editions reads (freely translated): "There is rarely talk of sugar among the Magdalen Islanders, and only if sugar has not yet been added to something. Sweets are almost always referred to by one of three words in the local dialect (doucueurs, doux, adoucir) and these three words always result in a most picturesque effect when used in a sentence".

When creating her business, "Douceurs des Iles", it was specifically decided to use this ancestral term. When naming products, old terms are used as a reflection of the original. For example, wild cranberry jam is referred to locally as 'field apple jam' in french (freely translated), since 'field apples' was the Acadian term for wild crannberries (again, freely translated), with this fruit growing in moist peat bogs. The main objective of this small business is to offer products with an authentic flavour, prepared in a tradtitional way and presented well.

When stirring her jams, Carole Painchaud, owner of the business, perpetuates and values an ancestral tradition: hand picking, authentic recipes, artisanal canning and using well known names. Because this woman is also passionate about folklore, it isn't unusual for her to be making her recipes ... while singing!

Magdalen Islanders have always been picking berries. It is custom to pick summer and fall fruits to make precious reerves for the cold season to come. This has been the seasonal cycle for generations!

Wild Fruit, Products

Wild Strawberries
Red fingers are a welcome result of picking this gift from nature. This divine fruit grows on hillsides and in fields in July. Jam made from wild strawberries is invitingly perfect for an elegant breakfast, exquisite desserts and it reminds us of our fondest childhood memories...

Bilberries
An Acadian term is used to describe this fruit, a type of cranberry. It is a cousin to the blueberry and ripens in late August through early September, in fields, hillsides or along the edges of sandstone cliffs. Bilberry jam has a sour taste, similar to cherries. With its wine red colour, this unique jam is one of the local favourites.

Eglantines
Known for its high concentration of Vitamin C, it's the fuit of a wild rose bush (or dog rose bush). It comes from the same family of berries as raspberries, has a prickly fruit, and is picked in late September. Eglantine butter has a smooth texture and tastes similar to apricot, prunes and oranges. This product is one of the most sought after by people with expensive tastes. Eglantine syrup is clear and orangy with a subtle citrus taste and it goes well with pancakes, waffles, and desserts, having exceptional flavour.

Cranberries
This wild cranberry is without question king of our wild fruit. It is known for its curative and preventive qualities, and has been picked for generations in Ocotber and November, and eaten locally on a daily basis (jams, jellies, juices, ...). Cranberry jam is eaten for breakfast on toast or croissants, or with an evening meal, either with meat or poultry. Artfully prepared, it has a rich and surprising flavour!

Recipes and Helpful Hints

Naturally, the 'Douceurs des Iles' line of products are best enjoyed with a slice of bread, bagels, croissants, pancakes, waffles, etc. They are also delicious with plain yogurt, cream and ice-cream. They can also be used to add a personal touch to layer cakes or rolled log cakes. To take these ideas further, here are a few helpful hints and recipes that lend themselves well to our specific products:

Wild Strawberry Jam
To accompany fruit salad, add a good serving of wild stawberry jam to the top of fruit cut into cubes. Mix everything lightly and serve chilled. To make homemade sundays, place some ice-cream in a bowl, garnish with wild strawberry jam and top with whipped cream. Decorate with a fresh sliced stawberry.

Eglantine Butter
To leave a lasting impression at breakfast, on slices of bread, add 'Pieds-de-Vents' cheese and eglantine butter. For original dessert ideas, eglantine butter is delicious with cheesecake.

Eglantine Syrup
For simple and delicious vinaigrettes, combine in a mixer: _ cup of mayonnaise, 1 large clove of garlic, the juice from one lemon, 2 tablespoons Elgantine syrup, fresh or dried basil, fresh or dried thyme, 3 tablespoons of parmesan, some Ricotta cheese and pepper to taste. Mix together until smooth. Keep refrigerated.

Bilberry jam
To add a natural falvour to your breakfast, marble together some bilberry jam with cream and serve with pancakes or waffles. For a personalized sauce, baste your roast (pork, poultry or red meat) with a mixture of water and red wine. Thicken the sauce and add some bilberry jam before serving.

Cranberry Jam
For some typical Magdalen Island flavour, nothing compares to some cranberry jam on your morning toast. It goes well with goat cheese or a firm ripened cheese. It also goes well with meat dishes, poultry, and wild fowl, whether its roasts, or meat pies, etc. Cranberry jam brings out subtle flavours and is served as is.

Tel.: 418.986.3615 / Fax.: 418.986.5231

E-mail : info@boulangerieregionale.com