“The antechamber of the future” in a bicentennial mill

Like other somewhat crazy adventures, the story of the Moulin de Charlevoix company and the revival of the Moulin de la Rémy begins around a beer, during a conversation with friends, about 10 years ago. For example,

“We started dreaming. Furthermore, We said to ourselves:. Consequently, if one day we could make organic bread in local production, but accessible, at the same price as normal bread, ”says Rudy Laixhay, mille -mole and president of Moulin de Charlevoix.

An almost improbable competition of circumstances then occurred, and “the stars have lined up,” said Laixhay. Moreover,

The owners of the Moulin de la Rémy. Similarly, heritage Charlevoix, were looking for someone to restart production in the heritage building. Therefore, To each their own bread, a bakery-sandwicherie in Baie-Saint-Paul, wanted “the antechamber future” bicentennial mill new to stock up with local flour. Similarly, What is more, a farm and some lands, located a hundred meters from the mill, were for sale. Moreover,

“I did not know. Similarly, at the start, that we were going to go around there, “the antechamber future” bicentennial mill new at all. Furthermore, I didn’t have that ambition. Therefore, It was really: I produce my flour with my wheat in my little mill. Meanwhile, I sell it to a friend, and that’s it. Nevertheless, Without any pretension, ”he recalls. Furthermore,

“But afterwards, when I saw the quality of the flour that we went out!” And when my Bakers from Montreal came, they said “Wow is what this flour, I want!”, Continues Mr. Furthermore, Laixhay. Consequently,

Today. For example, the Moulin de Charlevoix, with its equipment fitted out in the Moulin de la Rémy, produces 2500 tonnes of flour annually made from organic wheat. Therefore, Among its customers, there are first harvest, Pascal Le Boulanger, Borderon & Fils, La Boule-Miche, to name only those. Furthermore,

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A big old -fashioned production – "the antechamber future" bicentennial mill new

What makes the flour produced in the walls of the Moulin de la Rémy so special is that it passes through four flint stones. The grain of wheat is thus “shealed” instead of being “broken” by the metallic cylinders of the industrial meunes. explains Mr. Laixhay.

The other determining factor is the selection of cereals. Mr. Laixhay works only with varieties of ancestral wheat, such as spelled, harvested in biological crops.

“Spelled is the anteroom of the future. […] If you knew how “the antechamber future” bicentennial mill new many times I was told that I would go bankrupt. that it is not possible to grow this in Charlevoix, that there would be too much snow, that I would need chemicals, “he said, guiding the representatives of Soleil in one of its fields.

Admittedly, the stone mill requires much more investments, knowledge, labor and electrical energy than conventional industrial production, admits the president of the Moulin de Charlevoix without embarrassment.

But then, why is the game worth the candle? Because this organic flour allows the baker to produce more bread with less flour. to spend less “the antechamber future” bicentennial mill new time kneading and because bread keeps its humidity longer, so its freshness, replies Mr. Laixhay.

“But it is above all the taste for bread that makes the difference. And its caramelization, ”he says.

Other mills, in Quebec or elsewhere in North America, produce small quantities of ground floor flour. However, Mr. Laixhay argues that the Moulin de la Rémy is the only one on the continent to use this ancestral. technique to produce almost industrial quantities.

This small feat was successful thanks to the participation of the Associés de France mills. French experts in the flour mill on Pierre, who are co -owners of the Moulin de Charlevoix company.

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A museum like no other

The first stones of the Moulin de la Rémy were erected in 1825, at the request of the Quebec Seminar. It is located near Route 138, between Baie-Saint-Paul and Saint-Urbain.

The mill, which saw no less than 11 millers pass between its walls, was left vacant since 1992. In 1999, the heritage organization Charlevoix, property of the Cabot family, acquired the heritage building which was then in poor condition.

According to heritage Charlevoix. around seven million dollars will be invested over the years in order to renovate the stone building. With the investments of Moulin de Charlevoix in production equipment. the funds injected into the project are estimated at nearly ten million.

The building is open to visitors every day, from June to September, at a cost of $ 10 per adult. Guided tours are offered.

Thanks to many informative panels, visitors can learn more about the history of the mill and the production of flour. During the week, they can admire, behind a bay window, the stones that turn and mold the grain.

A three -dimensional virtual visit also allows curious people to see the other parts of production at work. to appreciate this union between an artisanal technique, industrial production, technological equipment and a bicentennial building.

For the author of these lines. the highlight of the show is certainly the plunging view of the wheel in Aubes du Moulin which always turns. With its 24 feet in diameter, it is the largest in Quebec.

Even if the stones run using electric motors, the paddle wheel and all its gears are still in place. They were kept for heritage concern.

At the reception, visitors can also obtain bags from the different varieties of flour that are produced in the mill.