Our Story
Since 1965, a recipe from Bas-Saint-Laurent has been passed down through generations, finding its way into kitchens across Quebec.
Our Mission
To preserve the authenticity of a Bas-Saint-Laurent tradition and carry forward over 60 years of culinary heritage through salted herbs that remain true to their origins and distinctive flavour.
Rooted in our terroir and guided by a deep respect for ingredients, we carefully craft each batch to offer a product that is simple, honest and full of flavour.
Committed to a more responsible approach, we also value local resources: nearly 20% of the vegetables we use come from imperfect harvests, helping reduce food waste.
Salted Herbs from Bas-Saint-Laurent are more than a seasoning — they are a tradition, passed down and shared, bringing generations together around authentic, flavourful cooking.
1965 — Beginnings in Sainte-Flavie
On the family farm, Jean-Yves Roy’s mother created a salted herb recipe using vegetables from the garden to enhance everyday meals. The recipe quickly gained popularity and made its way into local markets.
2023 — A New Generation
Stéphanie Ross and Guillaume Fournier, already known for their agricultural venture Bergerie de La Colline, took over the company to ensure the continuity of this Bas-Saint-Laurent tradition.
2025 — On Dans l’œil du dragon
Stéphanie Ross and Guillaume Fournier presented the company on the television show Dans l’œil du dragon (Quebec’s version of Dragon’s Den). Their appearance drew strong public interest and sparked renewed enthusiasm for Salted Herbs from Bas-Saint-Laurent.
Today — A Living Tradition
Today, over 350,000 jars are produced each year, and salted herbs continue to be a staple in kitchens across Quebec.
While production is now automated, our commitment remains unchanged: to stay close to our community, carry forward a culinary heritage, and preserve the human connection that defines our brand.