Health at the heart of our cuisine
As is often the case, Cuisine l'Angélique was born out of necessity. For founders Caroline Roy and Guy Letendre, it was the urgent need to improve their child's health. Discover the touching story of a family that stirred "heaven and...flour!" for the health of their child.
In 2006, Caroline and Guy started a gluten-free and dairy-free diet intending to help their toddler, who was suffering from autism-related symptoms.
As the diet showed encouraging results, Caroline started developing her own bread recipes. Her goal was to come up with tastier and more nutritious alternatives to what the market offered.
When they saw their son's eyes shine as he ate his first gluten- and dairy-free sandwich made from nutritious, delicious and all-natural ingredients, they thought: "Other people must discover this pleasure!"
Cuisine l'Angélique is an organic bakehouse certified by Ecocert Canada.
Cuisine l’Angélique is proud to support the Quebec Celiac Disease Foundation.
Cuisine L’Angélique is a proud sponsor of Allergy Quebec.
Cuisine L’Angélique is a proud sponsor of the Canadian Celiac Association.
Ingredients and nutritional values
Cuisine L’Angélique’s products are crafted from carefully ground whole grain flours providing high nutritional values and the healthiest and most nutritious alternatives possible. We have developed organic flour mixes using brown rice, buckwheat, quinoa, amaranth, chia, millet and sorghum. We add ground flaxseed to all our breads and muffins, which is an excellent source of omega-3. All our breads and muffins are baked using cold-pressed organic olive oil, which is known for its many health benefits.
RECOMMENDED BY SEVERAL REVIEWERS
Our breads consistently place at the top prominent reviews
including the well-respected “Protégez-Vous” Magazine.
Food allergies or intolerances to certain ingredients are commonplace. For this reason, Cuisine l'Angélique clearly displays all relevant information on each individual product label and on product sheets available from our website.
Eggs are used in our ready-to-eat bread and muffin, recipes; soy beverage is used in our ready-to-eat muffins. Bread and cake mixes are crafted in a dedicated room, free from the following allergens: gluten, dairy products, soy, corn, potato, peanut, tree nuts and sesame. However, we do not specifically run tests for traces of peanuts and tree nuts, as gluten and dairy products are our main focus.
Our manufacturing process keeps track of all allergens, not just the ones we specifically focus on. As a standard requirement, all approved supplier facilities are free from peanuts. Our employees are prohibited from bringing peanuts and tree nuts to the bakehouse cafeteria.
We implement the best manufacturing practices possible to prevent peanuts and tree nuts from entering our facilities. However, because we do not systematically test for traces of peanuts and tree nuts, our products bear the claim “Made in an environment free of peanuts and tree nuts.” They do not carry the peanut-free logo.
If you have any further questions regarding our allergen monitoring procedures, please contact us.
The search for great taste and traditional textures
We know how draining it is to manage dietary restrictions and be constantly looking for answers. Food is one of life's great pleasures. When doing away with certain ingredients to preserve one’s health, it is comforting to find alternatives that remind us of conventional tastes and textures.
At Cuisine l'Angélique, we embrace the challenge of offering gluten-free products reminiscent of their conventional equivalents. With our products, recipes, and cooking tips, whether it's for bread making, pizza crust, egg rolls, pies, cakes and muffins, etc., we are proud to provide gluten-free alternatives to time-honoured recipes!
Offer healthy, all-natural and organic food
Provide nutritious, gluten-free and dairy-free alternatives
May food always be one of life’s great pleasures