Update note: this interview was published in December 2022. The projects and growth milestones mentioned reflect La Lichée's situation at the time of the conversation. The company still has products currently available at Signé Local.
Founded in 2017, La Lichée makes spreadable caramels in a variety of flavours in Quebec. In this archive interview, co-founder Samuel Joly explains how a family recipe led to the creation of a food business.
A family recipe as a starting point
Samuel explains that the project began after tasting the butter caramel made by Gertrude, the grandmother of one of the co-founders. The group chose to turn this recipe, loved by everyone around them, into a commercial product.
From craft to small-scale manufacturing
At the time of the interview, one of the most significant changes had been the move to a larger space and the automation of part of the production. This allowed the team to increase volumes and reduce some repetitive tasks.
Creating new flavours
Developing new products was an important part of the team's work. Samuel described the food industry as a sector where you have to accept trial and error, assess risks and stay resilient in the face of the unexpected.
Surrounding yourself to move the business forward
Among his main lessons, the co-founder highlighted the importance of building a strong team and not hesitating to seize opportunities to test an idea or improve production.
A product currently available
Maple Caramel: $11.50
This portrait preserves Samuel Joly's account of how a family recipe became a Quebec caramel company.
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