The jam maker

Born in Joliette in the region of Lanaudière , Simon Turcotte was inspired from childhood by the succulent dishes of his mother Francine and the sublime wild fruit jams of his aunt that he tasted during family vacations in Saint-Mathieu-de-Rioux. In this small village perched in the Appalachians, the budding jam maker discovered, amazed, the wild and fragrant nature of the Bas-Saint-Laurent, its scents of wild flowers and cut hay.

Following training at the Lanaudière Hotel and Tourism Academy (1998) and some experience in catering, Simon Turcotte settled with his young family in Sainte-Marcelline-de-Kildare in the north of Lanaudière. In September 2000, Simon Turcotte was invited to participate in the Festival des Artisans de Sainte-Marcelline . This is his first opportunity to have his exquisite creations tasted. He then creates around ten jam recipes that reveal his talent and passion.

Since 2000, Simon Turcotte has continued to innovate by offering unusual but harmonious flavor combinations, with a preference for floral and woody aromas, thus attempting to put the scents of his childhood into jars.

Philosophy

Inspired by the spirit and lifestyle of artisan friends, Simon Turcotte jam maker has made it his mission to create high-end products while respecting the philosophy of organic and fair trade. The majority of the fruits chosen by the artisan jam maker come from Quebec, preferably from organic or wild cultivation.

For thousands of years, passionate artisans have passed on their know-how in different modes of expression. Even today, the craft profession remains dynamic despite free markets and the unbridled race for profit that cause harmful effects on ecosystems and societies. This noble profession encourages Simon Turcotte to go further, not only in the search for unique products, but also to question the very nature of the mission of an artisan in the 21st century and the ways to connect with the community.

Manufacturing

The jam maker is dedicated to developing exceptional products with high-quality ingredients. He mainly uses fruits from Quebec, preferably organic or wild. The addition of lemon juice highlights the flavors of the fruits and its acidity promotes conservation.

Their jellies and spreads are made in an artisanal way and are delicately cooked in small quantities, no more than four kilos at a time. This method allows for rapid evaporation of the water contained in the fruits. Since the aromas of the fruits are very volatile, prolonged cooking destroys what we want to obtain from a good spread, namely the impression of tasting summer.

All his products are his creations and he always looks for flavor combinations that highlight the dominant fruit. The main source of his inspiration is the lush nature and its countless scents.

It is with pleasure that he offers you his creations, sweet poems that will enchant your taste buds with fruity, woody or spicy aromas.

Historical

It was in September 2000, as part of the Festival des artisans de Ste-Marcelline in Lanaudière, that Simon Turcotte presented his jams for the first time under the name "En Robe des Champs". With a background in cooking at the Académie d'hôtellerie et de tourisme de Lanaudière and inspired by the tradition of master jam makers in France, Simon Turcotte tried from the beginning to think outside the box and created bold flavor combinations such as "Pear, vanilla, grapefruit", "Crab apple and fresh basil", and "Rose and wild raspberry".

In 2005, the company officially opened its doors with the inauguration of a boutique built on the production site, in Ste-Marcelline. Passersby and vacationers are invited to purchase Simon Turcotte jam maker's products and meet the artisan on this wonderful site, or via Les Chemins de campagne .

Exhibitor at Salon des métiers d'art du Québec , the artisan jam maker, who then operated under the name "En Robe des Champs", unveiled his new corporate image, "Simon Turcotte confiturier", in December 2009.

Simon Turcotte jam maker's jellies, spreads and mustards are now distributed in more than 250 points of sale across Quebec, mainly in specialty stores (delicatessens, bakeries, cheese shops, etc.).