With a name like ‘La Baguette Magique’, Emilie Hébert’s goal was to sell delicious homemade bread locally.
But without a bread oven and pastries flying off its shelves, his five-year-old made-to-order food business has turned into anything but bread.
Right now she is filling Christmas orders and this season has been like no other.
“It wasn’t even December yet and I had already hit my totals for the last five Christmases. I guess people are eager to reunite with their loved ones after last year, ”she said.
Hébert attributes all his luck in the business to a broken leg.
In 2016, she had just finished her last class before graduating in social work and went shopping to celebrate.
“I spilled down a hill and broke my femur. After eight months of recovery from multiple surgeries, I saw an advertisement for a start-up program called RISE through Ryerson.
At 28, Hebert is entering his sixth Christmas season in his certified kitchen at St. Stephen’s-on-the-Hill Church in New Sudbury. Hébert works 30-hour weeks even with the hiring of two additional staff members and the support of his parents.
“Mom folds the boxes on the spot and brings some home to fold for me in the evening. She also helps run the weekend farmer’s market. Dad prepares and stirs the butter pie sauce and does the shopping and deliveries for heavy groceries like 20-kilogram bags of sugar, ”said Hébert.
She’s working feverishly to fill orders for her December 23 deadline for meat pies, pies, catering dessert platters, scones, cupcakes, savory buns, quiches, scoops. peanut butter and cookies.
She said the hot spot is always the butter tarts.
“People have told me these are the best butter pies ever, so I have a sign in the market that says exactly that,” she said. Butter tarts have options too, from chocolate chips to raisins and nuts.
She said a woman recently stopped by the market to tell her that she sells butter pies at her store in Mexico and hers were comparable and just as excellent.
Hébert attributes his successful recipes to his French-Canadian and English grandmothers. The two grandmothers are also proud of his efforts, and they often receive special orders after the weekend market days have ended.
She plans to go back to school next year to pursue a master’s degree in social work. His goal is to continue the business part-time while juggling the course load.
She said many seniors have come to rely on her take-out meals and recognizes that the need for senior specials will always be needed when she hits the books this fall.
Anastasia Rioux is a freelance writer in Greater Sudbury.