Good news for the sweet spins of passing to the island of Orleans since the Fudgerie continues its expansion with the opening of a shop where it also moves its production center.
Well established in the carré trait, in Charlesburg, since 2002, the company has acquired the old re-pub the island, on the Prévost road, in Saint-Pierre-de-l’île d’Orléans. In addition to the shop, the Fudgerie will also produce its delicious recipes. The official inauguration took place on Wednesday.
“We lacked space to make all the manufacture. We couldn’t go forward. We stagnated because our premises were too small. We had been looking for a building for several years. When we found that, we were happy, because we are going to have room, ”shared Mireille Martin who owns, with her spouse, Jacques Thivierge.
Mireille Martin and his spouse, Jacques Thivierge, the owners of the Fudgerie.
Photo the Fudgerie
Even if the decision to move their production center to the island of Orleans took a few by surprise at the start, Ms. Martin argues that this is a very thoughtful choice.
“It is our garden where we can improve research and development and do more to work with local products and establish beautiful partnerships with the producers of the island,” said Martin.
“When we had the opportunity to buy the building, we thought that we could not be better positioned than that.”
According to Destination Quebec Cited, the Ile d’Orléans receives more than 700,000 visitors annually, all types and provenances combined. With this opening, the Fudgerie now has four business places: Ile d’Orléans, Charlesbourg, Petit-Champlain district, and large market.
The Fudgeria has acquired the old rebut of the O2 the island, on the Prévost road, in Saint-Pierre-de-l’île d’Orléans. She now welcomes her new customers there.
Photo the Fudgerie
“We had no room in Charlesburg. If we stayed like that, we couldn’t move forward more. After 23 years in business, it was a big decision. ”
And to say that, for Ms. Martin, the opening of the first Fudgerie represented a retirement project, after a career at Bell Canada. Mr. Thivierge, meanwhile, was a chef for institutions when they decided to unite their forces.
“Just for the Fudge, we must have at least 120 recipes for created to date,” she said.
The company, which innovated by marching fudge sausages, still offers around forty varieties at the same time.
A branch for producers
The Charlesbourg store, which stands out for both its external arrangements and its interior decor, of course remains active. It will become a satellite antenna for Fudgerie products, but also for producers of the Ile d’Orléans who specialize in other types of products.
A wide range of products is offered for sweet beaks.
Photo the Fudgerie
“We stay in sweet, for example, as with strawberry jams from the island, but if there are producers who want to appear, we will have room in Charlesburg to accommodate them since we have transformed the space that was before reserved for the kitchen.”, Explained Mr. Thivierge.
“In terms of investment, we touch the million dollars and it is not finished yet. A half-million more is added in the second phase of the island’s project, “he said.
In addition to its shops, the company also sells its products via a distribution network established with its partners.
