Mamie and the environment

A small step for the planet with Mamie

Bakery and pastry baking are activities that have a direct environmental impact on the world around us: they consume energy and packaging. Mamie is aware of the consequences of these activities and wants to reduce its environmental impact. Over the years, Mamie Clafoutis has put in place several strategies to strive for durable solutions:

Organic

One of the most important actions Mamie has recently put in place is the fact that it has its own blend of organic & Quebec flours from La Milanaise Mill.

Through years of testing and research, Mamie and the milling teams have finally found the perfect mix used in over 80% of the breads. The other loaves are made from specific flours (such as spelt, khorasan, full wheat flour…)

But why turn to organic farming?

Because its objective is to preserve the soil, the natural resources, the environment and the work of the farmers. It is based, in particular, on the non-use of synthetic chemicals, the non-use of GMOs, the recycling of organic matter, the rotation of crops. This is the best solution for the environment and its consumers. Today, the percentage of Canadians who buy organic products each week is 56%, a figure that increases every year.  

Local

Mamie Clafoutis is very proud to be working with the Milanaise Mill, a Quebec company that supplies locally, one of Mamie’s values is to prioritize local commitment.

In order to reduce its environmental impact, Mamie buys its products according to the season: for example, the beginning of the production of fruit pies during the summer will depend on the arrival of fruits produced in Quebec. 

Direct actions

Canada holds the unenviable title of champion for waste production per resident in OECD countries: every Quebecer produces an average of 700 kg of non-recycled waste per year, we all have to work together to bring this figure down. To reduce its waste consumption, Mamie Clafoutis has removed the plastic straws from its shops. But Mamie needs your help to make these actions have a greater impact: for example, when you buy a pastry, do not hesitate to suggest to the employees to reduce the packaging for you.

The use of the packaging is very brief because the products are fresh and are quickly consumed. This is also why several of Mamie’s products are sold in refundable glass containers, which are manufactured in Montreal.

Approximately 2 billion of single-use plastic bags are used annually for retail trade in Quebec based on a report of Recyc-Québec. This is why Mamie decided to offer you a long-term reusable bag, rather than offering you a plastic bag.

This summer, in order to reduce the consumption of take out cups, Mamie has decided to offer you coffee if you come with your thermal mug and we will fill it up for free! Stay tuned on Mamie’s Facebook and shops for further details of this upcoming offer, available in all of the Mamie boutiques. 

panna-cotta-pomme-pacane

If we want this to work and make a bigger impact, we need to work together. Mamie knows that there is a long road up ahead but strongly believes in helping the planet and knows that clients are also sensitive to this matter that affects us all.

Mamie’s secrets

Mamie's secrets about 2 of the leading products

A while ago, Mamie shared some of her secrets about her famous salmon gravlax sandwich and her fresh strawberry pie. Mamie has decided once again to bring you behind the scenes and share two of her recipes: the fabulous blue cheese and walnut ficelle as well as her version of the Kouign-amann, the Mamie Kouign. Discover the artisans who are involved in their preparation and the step by step process to a delicious homemade product you will enjoy every day.

Mamie Kouign

The product base: croissant dough

To prepare a good croissant, you have to count several steps and a lot of patience, because it takes time. Once the baker has kneaded the croissant dough with a bread mixer, he/she lets it stand overnight. Once it is well rested, the tourier (which is the baker who takes over the next steps) passes the dough through the rolling mill, it is a machine that spreads the dough and thins it to the desired thickness.

The tourier then inserts some butter and makes several rounds, that is to say several foldings in order to get the croissant’s puffy pastry. Then he/she puts them in the fridge to cool for a few hours. Afterwards the tourier takes the dough and spreads it into the desired thickness. Finally, the dough is cut and rolled to create a croissant.

The ultimate step: hazelnuts and brown sugar

To realize the Mamie Kouign, the pastry baker uses the croissant’s trimmings, i.e. the unused edges. It cuts out the trimmings and then adds hazelnuts, which he/she bakes to make them tasty and crunchy and adds brown sugar. Then he/she mixes it all by hand. This step is quite an art, because the mixture needs to be well-coated, avoiding it to become a big ball of dough. For the final step, the pastry baker adds the mixture to the well-greased molds.

The little + : the caramelization

The Secret to a successful Mamie Kouign is in the cooking! In fact, the baker supervises the cooking time to obtain a slightly clear center and a perfectly well caramelized look.

The blue cheese and walnut ficelle

The product base: the bread

To develop the ficelle the baker first makes the dough: for this he/she uses a method of kneading which is called autolysis, it provides tenderness to the bread and gives it a better appearance. When the baker makes bread autolysis process, he/she must mix the water and the flour, knead them for 4-5 minutes and then let the dough rest between 20 and 40 minutes.

In general, the resting process of the dough does not exceed one hour. The aromas of the dough will develop during autolysis. It is after this stage that the baker adds the rest of the ingredients which are mainly the yeast and salt. Then the baker adds the nuts to the dough and lets it rest for 24 hours.

The important key: the blue cheese

The baker can now work the dough to give it its form. For this, he/she makes rectangles of dough and then puts the blue cheese in the center. Then he/she closes the dough on itself so that the blue cheese stays in the middle and shapes it to the desired size. Then he/she lets it rise for about an hour.
The ficelle is ready to be cooked: the baker responsible for the oven then takes over. The ficelle is very thin, so the cooking time is very brief!

More info : the walnuts

Because the bread dough is acidic, it is not uncommon that during the fermentation stage the walnuts makes the dough go violet! It is therefore important to mix together the nuts and the dough during a short period of time to avoid or limit the change of color.

Blue cheese and walnuts

Mamie hopes that this reading made you want to taste these two great classics! See you in a few weeks to discover new manufacturing secrets.

Accepted ideas on bread

Accepted ideas on bread

Ever since, our daily life is constituted of ideas received on a lot of diverse subjects. These opinions which are generally situated between the stereotype and cliché, are very widespread and very often appear as obvious.

However, they are often false, but we seem to believe them. Like many products, bread is not an exception to the rule and Mamie hopes that after reading this article, you will have a better understanding (true or false) about one of her favorite products.

La baguette torsadee

Bread make you gain weight 

FALSE

This idea is certainly one of the most widespread on the subject. Long accused of promoting weight gain and excluded from the diet when starting a diet, bread is just an excellent source of energy in our everyday life.

Its satisfying effect will allow you to stabilize your weight thanks to its complex carbohydrates and its fiber content. In addition, its low lipid content is a complementary asset that allows to increase the volume of food without adding fat.

However, it is important to distinguish the difference between the bread made by large industries than those made by small artisan bakeries like Mamie. The basic ingredients for making bread are flour, yeast or leaven, salt and water.

Anything added to this list may be a source of additional calorie intake. So, when you see things in the list of ingredients like sugar – glucose – fructose, vegetable oil – calcium propionate (salt permits to conserve) … Mamie assures you, none of these ingredients are essential for the recipe of a tasty bread.

It is certain that if you eat a lot of bread, like many other foods it can cause you to gain weight, especially if you add a large dose of butter or jam. Keeping in mind, it’s all about quantity.

 

Better to take bread than cereals for breakfast

TRUE

It is no surprise to anyone, even if the manufacturers make great efforts to reduce the amount of sugar in their cereal packages, it will always be much more consistent to have a slice of bread because there is no sugar in a traditional recipe.

Bread allows you to maintain your blood glucose higher and last longer to get you through the day and avoid hunger between meals. One-third of a baguette or three slices of wholemeal bread is a perfect quantity for breakfast and a great start for the day.

Bread is nutritionally neutral

FALSE

Containing between 55 and 100 grams of carbohydrates on average, bread also contains vegetable proteins, vitamins and minerals such as potassium.

It should also be known that, as a rule, it provides almost no fat and that its fiber content can vary between 3.3 and 8.8 g / 100 g. The salt content is on average 1.54 g per 100 g.

Produits_sandwich-REBRAND-14

The sandwich is not a balanced meal

FALSE

Who has never felt guilty after eating a sandwich at the office or during break? Well you shouldn’t! Generally consisting of starchy foods, proteins and vegetables, it contains all the essential ingredients for a balanced meal.

Accompanied by water and a fruit for dessert, you are unlikely to exceed your daily calorie intake. Of course, you have to avoid fatty sauces like mayonnaise and favor other options such as mustard, yogurt, humus, or guacamole.

My homemade bread is better

TRUE & FALSE

It all depends on how you make your own bread! If you make your own mixture, you can choose your flour (wholemeal for example) with a moderate addition of salt to obtain a bread with good nutritional elements.

But you should stay away of already dosed mixes for bread machines! They sometimes contain additives, fats, sugar and as much salt as the industrialized breads!

baguette torsadee

Leavened bread is a good solution against gluten sensitivity

TRUE

Different from industrial yeasts, leaven produces slowly and naturally the fermentation stage.

It is essential to know that the yeast decomposes all the elements of the flour: fat, aleurones, mineral salts, gluten, starch, whereas the industrial yeast transforms only one element: the starch. In addition, leaven bread is easier to digest and can be conserved much longer than industrial yeast bread.

Bread is high in fat

FALSE

Whether it consists of integral flour or white flour, the bread contains very little fat (less than 2%). Part of these lipids, more than two thirds are unsaturated fats that won’t cause the increase of bad cholesterol. The so-called “special” breads can nevertheless contain fat because of the incorporation of ingredients such as bacon, chocolate or milk ….

Even if these ideas are likely to continue over time, Mamie hopes to have given you a better idea on what is true or false about bread! No more excluding bread from your diet, you now know that you can eat it every day … while remaining reasonable of course.

In addition, Mamie takes pleasure in baking multitude of breads every day providing you with a large variety of choices. You will find in our window showcases, breads made with different flours (integral, Khorasan, white, spelt rye …), yeast or sourdough and even gluten free. Not to mention that they are made with organic flour from La Milanaise Mill, located in Quebec. There’s no better way to vary and discover new breads to accompany your favorite home recipes.