FLAVORS

THE PLACES

The valley

LOCATION #1

The history of our valley is rich in projects as well as memories. A drinking water pumping station was built and operated on the site from 1930 to 1968 before being abandoned. Local residents then got into the habit of coming to fish at the foot of the disused dam.

The valley came back to life in 1998 when Serge restored the dam and built the mill which houses the micro hydropower station. Over time, he developed the site and its land step by step with love and perseverance. In 2012, he built a second station downstream the Salmon River. Both stations now support our small-scale agriculture.

Our valley testifies through its history that the strength of a dream combined with a daring vision can transform a wreck into a jewel. If you can look beyond appearances, you can see its full potential.

These are only the first chapters of the history of La Vallée du Moulin. Several innovative projects are already on the drawing board.

The mill

LOCATION #2

The mill is the emblem of our valley, where it all began. First dreamed and imagined by Serge during his childhood, he designed and built it in the early 2000s.

The former pumping station of the city of Richmond had been abandoned for thirty years. Everything was thought out and meticulously planned to restore the dam and build a building whose architecture would harmonize with the beauty and strength of the surrounding nature. Equipped with a bucket wheel and sitting directly on the Salmon River, the mill generates its own electricity thanks to micro hydroelectric.

This marriage between architecture and engineering now makes it possible to support small-scale agriculture with the greatest respect for the environment. The dream that led to the mill gave birth some twenty years later to a larger project, that of La Vallée du Moulin.

The sugar shack

LOCATION #3

Our sugar shack is located in the valley about a hundred meters from the mill, upstream the Salmon River. . Built on piles at the water's edge, it houses our very recent maple sugaring equipment, selected for its efficiency and durability. Two pumping stations are installed in the valley to transport maple sap from nearly 1,200 taps via tubing to the reverse osmosis system to separate the sugar water from part of its water. The maple sap is then sent to the evaporator where the syrup is boiled.

Our pretty sugar shack has been the privileged place for family gatherings for more than 15 years. It is also the lair of Étienne who works there almost day and night during the sugaring off-season to produce high-quality and most delicious maple syrup.


The honey house

LOCATION #4

Previously located in Scotstown at the foot of Mont Mégantic, our honey house was built very close to our greenhouses in 2020 in order to bring together all the activities of the valley in one place Our hives have been moved there to the edge of the forest and close to the honey house. They are made up of colored honey supers so that they are clearly visible to the bees.

The beekeeping equipment is stored in the honey house, allowing us to extract and pot honey from twenty hives. From the uncapper to the extractor, then to the clarifier to the bain-marie from which the honey is potted, each step of the process is carried out with care to offer tasty honey with multiple benefits.


Greenhouses

LOCATION #5

In order to allow the growth and abundant fruiting of our fig and raspberry trees, three fully automated, state-of-the-art greenhouses were built in the valley since 2019. Every detail has been thought out for efficiency and sustainability, always with the greatest respect for the surrounding nature and its resources.

Built on heated concrete slabs with equally heated concrete walls, our greenhouses are energy efficient by allowing the recovery of energy and the recovery of rainwater and melting snow for watering the plants.

With our climate control management system powered by electricity produced directly in the valley, each parameter of the greenhouses is controlled and optimized for the cultivation of fresh figs: temperature, humidity, irrigation, fertilization, ventilation, and lighting.

Our greenhouses are heated with residual forest biomass through pellet furnaces. This fuel is made in Quebec from unused forest residues and can replace fossil fuels. Considered carbon neutral and reusing wood waste, forest biomass, therefore, has a positive impact on the environment.

KNOWLEDGE

L’histoire d’amour avec les abeilles

The love affair with bees

Serge's love affair with bees goes back more than 45 years when he worked for a beekeeper in Alberta. In pre-retirement, he began to assemble a col...

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