Milton, Ontario – The Gluten-Free Certification Program (GFCP) in partnership with the Canadian Celiac Association are proud to announce that Boulangerie Bakery St-Méthode Gluten-Free Breads have recently become certified by the GFCP in Canada. This line of gluten-free loaves can now be found at many major retailers across Eastern Canada and Québec bearing the GFCP trademark of assurance.
At Boulangerie Bakery St-Méthode, an intolerance to gluten does not mean that consumers should have to compromise on taste and freshness. Their gluten-free breads deliver a home-made taste and moist texture. For optimum freshness, the bread is vacuumed sealed at the point of baking to create an air-tight seal which locks in moistness and freshness. Unlike many other gluten-free breads, the Boulangerie Bakery St-Méthode Gluten-Free brand does not go through freezing or a deep-freezing process, so the fresh gluten-free bread does not lose any of its taste. It can be found in the fresh bakery aisle of grocery stores. Each loaf retails for $5.99 (MSRP).
“By displaying the GFCP trademark endorsed by the CCA, the Boulangerie Bakery St-Méthode Gluten-Free brand provides consumers with a trusted and easily identifiable source of gluten-free products. True to its values, St Méthode truly takes the health of Quebecers to heart!” says Isabelle Huot, Director of Nutrition, Boulangerie Bakery.
Both of Boulangerie Bakery St-Méthode offerings display the GFCP trademark: the Whole Grain Loaf and White Loaf. They are gluten-free and are made in a dedicated certified gluten-free facility in Québec. They are certified by the GFCP and endorsed by the CCA.
“The CCA advocates on behalf of the 2,300,000 of Canadians suffering from celiac disease and gluten sensitivity, who are often challenged by the uncertainty of identifying gluten-free products which are essential to their well-being,” says Paul Valder, president of the GFCP. “The participation of Boulangerie Bakery St-Méthode in the GFCP program supports Canadians’ rights to safe food and delicious gluten-free options. We applaud Boulangerie Bakery St-Méthode for their dedication and offering to the one million Quebecers seeking more gluten-free options.
About the Gluten-Free Certification Program
The Gluten-Free Certification Program (GFCP) was developed so consumers can shop with confidence by selecting those safe, reliable and gluten-free products displaying the GFCP trademark and is endorsed by the National Foundation for Celiac Awareness and the Canadian Celiac Association.
The GFCP is a voluntary certification program designed to help brand owners to differentiate their gluten-free products from the increasing clutter of gluten-free claims, by displaying the GFCP endorsed trademark. The GFCP is also based on a robust third-party audit certification process at the manufacturing facility, which verifies their ability to regularly meet the stringent GFCP requirements, when managing gluten as part of their food safety programs.
About the Canadian Celiac Association (CCA)
The Canadian Celiac Association is the national voice for people who are adversely affected by gluten, and is dedicated to improving diagnosis and quality of life. Based in Mississauga, Ontario with 28 Chapters across the country, its mission includes advocacy, education, research and community support.
About Boulangerie Bakery
The St-Méthode Bakery, which was founded in 1947 takes its name from the village of St-Méthode. Not having very much money didn’t stop Joseph Faucher and his wife, Mariette Robert, from investing all their energies in a project that was close to their hearts.
Over 60 years later, the St-Méthode Bakery continues to be a family business owned and operated by the Faucher brothers, and has become renowned across Quebec for the excellence of its four “families” of bread.
St-Méthode Bakery has triumphed over hundreds of other applicants to win a 2012 Canada’s Best Managed Companies award. The Canada’s Best Managed Companies is a national awards program, recognizing Canadian companies that have implemented world-class business practices and created value in innovative ways.
Source: Canadian Celiac Association (CCA)
