Primary market: Quebec
Number of employees: 330
General manager: Benoit Faucher
A slow baked success
A key success criteria in today’s fast moving business world is the ability to move quickly. According to Benoit Faucher, general manager of Boulangerie St-Méthode, this Adstock Quebec-based bakery products producer does just that.
“We are a small, family-owned producer and can turn on a dime, faster than our larger competitors,” says Faucher, who started working at Boulangerie St-Méthode part-time when he was 13 and joined for good after finishing community college. “This enables us to stay at the forefront of shifts in demand.”
Boulangerie St-Méthode, which recently celebrated its 65th anniversary, sells much of its output to major chains such as IGA, Metro, Loblaws, WalMart and Costco, as well as through the dozen bread distribution outlets it operates. The company targets quality and health-conscious consumers, supplying organic and artisanal breads, a large portion of which are made without sugar or fat.
Overall sales have also been strong, rising close to 30 percent in the last two years. Despite this, its high quality products command premium prices, even in a highly competitive environment. In fact Faucher claims that Boulangerie St-Méthode’s organic line has a 75 percent market share in Quebec.
Faucher attributes Boulangerie St-Méthode’s success to the $1 million in annual capital investments it makes and to the 3 percent of sales it spends on employee training. “Because of our small size and the fact that many of our higher-end artisanal products are labour intensive, we are less mechanized than some of our larger competitors,” says Faucher. “So we try to make up that difference by constantly increasing employee productivity.”
© 2012, 2010, 2009, 2008, 2007, 2006, 2005, 2004, 2003, 2002, 2001, 2000, 1999, 1998
Peter Diekmeyer Communications Inc.