Fourmi Bionique – Rooted in the Slow Food Movement
In the past fifty years, food has become much more standardized than it was in the past. A Quebecer today eats more and more like an American, a Brazilian, or…
Porridge, oatmeal, granola, muesli, what’s the difference?
Unlike granola, muesli or musli is not as widespread in Canada as it is in Europe, especially in Switzerland or Germany. However, it has different nutritional benefits and different tastes…
Chocolate and Granola Babka
Recipes for babka have become more and more popular in recent years. We have adapted this indulgent and comforting bakery treat in our own Fourmi Bionique style! What is babka?…
Why do we choose to manufacture our own granolas?
For any growing food company, the question will come up as to whether the company should continue to manufacture its own products or opt for outsourcing instead. The business models…
Why do we make organic granola?
Why not make granola that is 100% organic? Organic farming isn’t new, but despite growing demand, it is still a complex subject. At Fourmi Bionique, organic food has been at the heart…
A grain-free granola? But why?
Since 2017, we have been introducing our new product line, NUTBROWN, little by little. Unlike Grand Granola, these are grain-free granolas produced in a grain-free environment. Today, 6 flavours exist,…
Chocolate Truffles with Granola
Who can resist a chocolate truffle? These chocolate balls are found in many European bakeries but are very easy to make at home. Just don’t mistake them for the fungus…
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