The young company, established six months ago on Sherbrooke Street, accepts orders from Monday to Wednesday until noon on its website or by phone.
A frozen package of six maple wood smoked salmon slabs is delivered to the doors of gourmets every Thursday, within a 30 km radius of Cowansville.
« Everything is done in such a way as to respect the hygiene procedures and the instructions issued by the government, » emphasizes Patrice Didier, marketing director for Gosselin Smokehouses.
The latter sees this initiative as a great opportunity to create a link with the clientele in the current circumstances. The two brothers behind the company, Charles and Samuel Gosselin, have a great story to tell.
Sons of grocer François Gosselin, the two brothers started smoking their fish on the front terrace of the Tradition market in Frelighsburg where they had installed a smoking room designed by a Bedford resident.
One thing led to another, and the entrepreneurs found success with the curious, and their salmon – plain, maple and honey – quickly made its way into grocery stores.
« The sales figures were at the head office of Sobey’s and we succeeded in having official exclusivity with IGAs throughout Quebec, » says proudly Charles Gosselin, co-owner and director of business development.
Since last summer, hundreds of fresh salmon steaks have been delivered to more than 300 IGAs in Quebec.