By baking, becoming a baker
For two years, after his day job, Daniel would bake. He start selling his breads on Saturdays at the local farmer’s markets. He develop enough expertise to help a local mill ( le Moulin des cedres) to commercialised their flour. For the first 2 years of operation, Boulangerie Des Rosiers was located within le Moulin des cedres. Realizing that things were going well, he hired professional baker Rosalie Bergeron to better manage production while he continued to work in the world of finance.
Due to the success, the Boulangerie had to move to a larger location and in January 2017 we moved to Vaudreuil Dorion. Boulangerie Des Rosiers is a production bakery that sell their bread throught health food store.
Over the years, Daniel Des Rosiers carried on fine-tuning his craft. Every year he traveled here and there in the United States to take courses offered by well-known bakers – including Jeffrey Hamelman and Didier Rosada, Daniel is a members of the Bread Bakers Guild of America.
Finally ready to turn his passion for baking into a career, he stepped down as a financial advisor in 2017 to bake full time. Today, the bakery is operating at full capacity. And his breads, like his sales outlets, are evolving.
Daniel Des Rosiers’s commitment
« I take great pride in working with artisans everywhere in Québec, from re instating ancient grains in the bio diversity of the food chain to their transformation into flour. Our artisanal production process involve slow fermentation, this allow the flavor enzyme to continue to work as the wild yeast take a rest.. Sourdough is an mariage dance between bacteria and wild yeast. »