Creating the Ultimate Flatbread

Flatbreads are the simplest, oldest and most varied form of bread, with a history that dates back as far as 6,000 years ago.  

Margaret Jane Sarrasin, founder of MJ's Fine Foods, has always been a
lover of good food, creative cooking and the use of top quality ingredients. Her pursuit of the ultimate flatbread started in her kitchen in 1998, and in five short years has evolved into an outstanding success story in the specialty food industry.

Explains Margaret, "I started out making flatbread for family and friends
for special occasions. I began experimenting with recipes in my own kitchen using fresh rosemary from my garden. After months of tasting and testing, I found the perfect combination of flavour and texture. Everybody loved them."

Rave Reviews

Encouraged by the rave reviews, Margaret began approaching gourmet shops to see if they would be interested in selling a few bags of her flatbreads. With some of the finest food stores in the city jumping at the opportunity to carry her one-of-a-kind flatbreads, Margaret soon found herself running home from her full-time day job and baking all night just to meet demand.

"There was nothing quite like it available anywhere - everything else
seemed to taste like cardboard."

Award-Winning Innovation

Today MJ's Fine Foods has grown from a one woman operation into a successful specialty food venture with its own unique baking process. Our full line of flatbreads are produced from our home base in Concord, Ontario and Margaret continues to play an active everyday role, working closely with employees to ensure that her high standards are never compromised.

"When I was baking in the middle of the night, my passion and belief in
the product kept me going. I knew no one else was making flatbreads like mine. When my products started flying off the shelf, I stuck to my guns, making sure we never sacrificed on quality."

To date, MJ's Fine Foods have won a number of prestigious awards at American and Canadian Food Shows, including a gold award in 2004 from the National Association for the Specialty Food Trade (NASFT), considered to be the industry's most prestigious honor.