How Montreal-Based Boulart Is Baking Artisanal Bread On An Industrial Scale
At his 125,000 square foot bakery in Montreal, Michel Saillant, chief executive of Boulart Inc., likes to manage every aspect of the high-tech production, from when the flour is poured into the mixers until the baguettes come out of the oven to be packed into boxes, flash frozen and stacked by robotic arms for shipping across North America. …