When we started our business, supermarkets in Quebec didn’t carry any Quebec-grown or Canadian garlic.

China-imported garlic dominated and very few producers grew garlic in Quebec and in Canada.

In 1989, we tested 25 different varieties of garlic provided by Agriculture and Agri-Food Canada’s Food Research and Development Centre in Chambly.

After a few years, we concluded that the Music variety garlic is superior due to its reliability, great taste, firm bulbs and high resistance to disease. We chose it for its high commercial potential.

Since then, we have gained much expertise in growing Music variety garlic, as well as in all the stages of its commercialization, particularly drying and storage.

Our Dream

In 2013, Marie-Pierre Dubeau and Sébastien Grandmont, a couple in life and in business, took over the family farm from Christiane Massé, who founded Le Petit Mas.

Having grown up in urban centres, the two young parents decided to go into this exciting farming venture together.

With their heads full of ideas and their hearts full of energy, they intend to pursue the goals of Le Petit Mas.

Since the acquisition, they have more than doubled the surface area of organic cultivation of Quebec garlic.

They are determined to put the Petit Mas garlic and fermented garlic scapes on the family tables of all Quebecers and be as common in the fridge as Mayonnaise !

Our Goals

Offer Quebec-grown garlic of superior quality, in terms of taste, appearance and conservation, for the tables of all Quebecers.

Offer a variety of products certified under the “Aliments du Québec” label.

Develop the market and production of garlic and garlic scapes in Quebec.

Be innovative in our agricultural and food processing production and in our management practices, integrating respect of the environment and sustainable development.

Our Achievements

In 2017, Marie-Pierre Dubeau and Sébastien Grandmont, co-owners of Le Petit Mas, won the Prix de la relève agricole from the Ministry of Agriculture, Fisheries and Food and were nominated for the prestigious Canada’s Outstanding Young Farmers Program in Quebec.

These awards reflect the quality of young farmers in Quebec and highlight the managerial and professional skills of young agricultural entrepreneurs and the technical performance and facilities of the farm, among other aspects.

After acquiring the family business in 2013, Marie-Pierre and Sébastien became owners of a 106-acre land in Martinville, 40 of which are cultivable.

The company has grown from 4 acres in organic farming in 2013 to 28 acres in organic farming in 2017. With this expansion, the company has undeniably become a leader in organic garlic cultivation in Quebec.

We Are Innovative - About Our Fermented Garlic (Flowers) Scapes

In 1989, we first made fermented garlic scapes.

Initially, we discovered them by chance.

We then researched them for years in collaboration with Agriculture and Agri-Food Canada and CBFC.

We developed a unique process for garlic scapes in Quebec: lacto-fermentation.

During fermentation, lactic acid bacteria produce lactic and organic acids.

These natural acids are responsible for the delicious taste of our garlic scapes.

Our product is alive, since it contains beneficial lactic acid bacteria and enzymes, and it is unpasteurized.

Did you know, fermented garlic scapes are?

Versatile: Use fermented garlic scapes in any recipe when you feel like adding a delicious extra touch!

Practical: Ready to use, fermented garlic scapes are ideal when you are in a rush, or you wish to make things simpler.

Delicate: Fermented garlic scapes enhance your recipes without overpowering other more delicate flavours.

1 tsp. of Le Petit Mas fermented garlic flowers livens up all your recipes for pasta, seafood, salads, steamed vegetables, dressings and more! See our recipes for inspiration.

Substitute for garlic: calculate about 1 tsp. of fermented garlic scapes per clove.

Easy to Digest and Have Social Benefits: You will love the social benefits of fermented garlic flowers.

Easy to digest and leaving no garlic breath, fermented garlic scapes are the ideal seasoning for your lunches at the office, your family meals and your dishes for special occasions!

Easily Stored in the Fridge for over 2 years: Once opened, you can keep your jar in the fridge for 2 years! Fermentation acts as a preservative so you will finish your jar well before it expires!

A Healthy Choice: Packs in a lot of taste with no added sugar or salt, allergens, cholesterol, gluten or lactose!

Garlic Scapes or Garlic Flowers: We use the unique expression “garlic flowers” to describe our unique seasoning!

While the more common term for its main ingredient is “garlic scapes,” when we began farming garlic in Quebec (Canada) in 1989 this was not the case.

As garlic scapes were very rarely used and commercialized at the time, we began using the term “garlic flowers” and have since grown fond of it!

Cook with Canadian Garlic!