WELCOME!
WELCOME!
My name is Patricia Menjao,
I have been living in Sainte-Adèle for a little less than a year and I fell in love with the landscapes of the Laurentians region. I am Brazilian and a naturalized Canadian. Two years ago, I began my journey to find a career that would provide me with financial security, fulfillment, and help people. After working in the technology field for many years, I decided to rediscover myself and explore other fields. It was not an easy process, with many ups and downs and a daily struggle not to give up and end up returning to the field where I had worked for a long time. It is incredible to see how we build our identity solely based on the work we do, a job we chose when we were still very young and inexperienced.
However, as we mature,
We begin to question who we really are, and to do this, it is often necessary to deconstruct the ideologies that are rooted in us. To deconstruct them, I had to reconstruct my childhood memories and search for what lit a spark in me. As a child, I loved watching my mother make bread, and I often participated with her in the process of kneading and shaping delicious homemade loaves. And then I put the pieces of the puzzle together, through my memories, my research, my tests and my lessons, little by little an idea began to take shape, colors and flavors, gluten-free flavors, why not?
I'm in!How can I commit to delivering tasty and safe gluten-free breads?
I may not have much experience in gluten-free bread making, but in the technological field I worked in, I provided solutions and products to large companies that had very strict and demanding quality control. My expertise and sense of responsibility are part of my current bread making process, even though this project is still in its incubator phase. I am aware of and committed to the main challenge of establishing partnerships with reliable suppliers who guarantee the non-cross-contamination of the products that are the raw material of my breads.
In addition to knowing the technique and constantly improving my baking process, I can assure you that I put all my heart and desire into better serving others. All this is part of my "Grand Project" which is to walk on this planet in a different way. However, it is with this improvement in mind that I decided to create the pilot project "La Foi Levée".
The main objective of this project is to put my recipes into practice, to create a community of people committed to healthy eating, eager for more product options to consume. And finally, who are also willing to collaborate with feedback to improve my recipes.
Now you must be asking yourself, why should I invest in this project?
You should invest in this project if:
1) You are tired of being disappointed by gluten-free breads that don't have the same softness and flavor as traditional gluten-free bread.
2) You are curious to try how Brazilian recipes that already make a difference on the tables of many celiacs in Brazil can now make a difference on your table.
3) You want to contribute to a local project that focuses on delivering fresh, quality bread, made with healthy, gluten-free ingredients from excellent sources, with the guarantee of no cross-contamination.
How can you contribute?
By providing your details below, you will be giving a big yes to yourself and to this project that aims to foster mutual exchange.
What You Get:
What You Give:
La Foi Levée will begin on April 30 !
For effective quality control in this first phase, I will make a maximum of 12 places available
I'm in!
Program Details:
Health Guarantee:
For your peace of mind, please refer to the non-cross-contamination procedures outlined in the registration form.
Duration: 4 weeks (1 type of bread per week)
Feedback: After tasting each loaf, you will fill out the feedback form before the next delivery. Your feedback really helps me improve!
Contribution : I invite you to make a contribution based on what you feel is a fair value for the bread. I currently accept Interac e-transfers at [email protected].
Delivery Days: Please select your preferred delivery day (Wednesday or Saturday) on the registration form. Although changes may occur before the program begins, I will keep you informed. My delivery area is limited to a 30 km radius around Sainte-Adèle, Quebec.
Delivery time: I will deliver the breads to your address between 3:00 PM and 6:00 PM.
