Cheese, Philippe Labbé fell for it when he was little. Because know-how has been passed on from generation to generation since 1948 at Laiterie Charlevoix, the company from Baie-Saint-Paul that produces Fleurmier, 1608 and other delicacies.
“I never feel like I’m working in a dairy. During my studies I spent my summers in the family business and that included vacations. I was with members of my family. Actually still today. And the team is made up of friends,” says Philippe, Director of Business Development.
When he was younger, his father and six uncles ran the company. From this third generation only the youngest of the siblings, Bruno, remains in office in the management. The next generation prepares itself with Philippe, his cousin Jean-Daniel and two other members of the Labbé family.
Philippe Labbé distributes Laiterie Charlevoix cheeses to restaurants across the country. Francis Pelletier
There are family businesses that are like choirs, multiple voices that find harmony in number. It has always fascinated me to see so many brothers, sons and cousins combining their professional destinies.
In the family cocoon, Philippe is delighted to have always had the freedom to open up the business horizon of La Laiterie Charlevoix. Early in his career, as requested by his family, he gained experience elsewhere, in the medical field, as a representative.
From hospitals to restaurants
When he reunited with his clan in 2012, he set about expanding the distribution of the company’s fine cheeses to fine restaurants in Quebec and Montreal and developing relationships with the chefs.
“I used to sell medical devices for people at the end of their lives. Now I invite Stefano Faïta or the chef at Pied de Cochon to go salmon fishing to cement our relationship. It’s more festive! the young man rejoices.
The chefs started asking him about all kinds of cheeses, such as blue cheese or Emmental, and this is how the idea of acquiring the distributor Aux Terroirs was born to fulfill their requests. It also enabled Laiterie Charlevoix to expand its market across the country.
These activities complement the cheese counter and cheese eco-museum in Baie-Saint-Paul, and the Grand Marché store in Quebec City, where Laiterie Charlevoix has also just opened a dining area, a gourmet stop coveted by its customers.
Laiterie Charlevoix has been making cheese since 1948, which is now sold throughout the country. Francis Pelletier
The Flood Nightmare
And then there’s Le Génévrier campsite, which almost became a symbol of the spring floods in Baie-Saint-Paul, when the Gouffre river washed away caravans, cottages, a bridge and lots of land.
“It was like a bad dream every day when it happened,” recalls Philippe, whose family worked hard to accommodate campers this summer. As a side note, this campground is a heavyweight in the local economy while hosting between 2,000 and 3,000 people full-time during the summer season. Obviously, this means a significant influx of customers for local grocery stores and businesses.
“The development of our companies, as the older generation taught me, goes hand in hand with the development of our region. We always thought about that. “We had to continue with the campsite,” says Philippe and is happy to be able to offer 165 of the 400 campsites so far.
Ambassador of a region tattooed on his heart, Philippe Labbé likes to say that he sells Charlevoix long before he sells the Laiterie or any cheese. What he carries is a great family history, just like that of the farmers in his region.
Profile of Philippe Labbé
Position: Business Development Director, Laiterie Charlevoix
Age: 44 years old
Education: Administrative and Consumer Sciences, Laval University
