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Montagne Mann, to the Laurentians. After many years of running kitchens, the passionate chef found himself challenged to source the best local, seasonal and organic products. Early in 2012 he decided to follow his heart and take action to solve what he saw as a future extinction of many special and already rare fruits and vegetables. This was the beginning of Bio Sauvage Farms–1 acre in the middle of the forest– without wifi, phone service, industrial agriculture, or people. It seemed to be the perfect place to test the hardiness and tolerance of these plants with little to no human assistance.
In 2017 after 5 years of preserving the strongest and most flavourful varieties, David was presented with the opportunity to join one of the oldest and most respected certified organic farms in Québec– Morgan Farms. The goal of David’s farm is to expand and sustain the wild and honeybee sanctuary and provide a safe place for future generations to learn about sustainable agriculture and ecosystems.
Bio Sauvage Farms now specializes in wild mushrooms, hardy fruit and nut cultivars, bee education, and food, forest & permaculture consultation and design.
Architect by training, I have always been interested in healthy and sustainable lifestyles. With this intention, I developed a relationship with Morgan Farms. At present I am involved in the operations of the greenhouse and the garden for the summer/fall markets.
Morgan farm General store & Bakery
After accumulating many years of experience in the business field and specializing in hydroponics, Tom decided in the spring of 2017 to quit his “office” job. He came and settled on the farm in order to start his own project of growing certified organic greenhouse tomatoes. Now part of the Morgan Farm Team, Tom and his family (wife and daughter) operate and ensure the continuity and development of the store (meat / vegetables), the bakery (bread / pastries) as well as the public markets (summer – Christmas).