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Bringing clean eating solutions to Canadian families for 20 years


Montreal, September the 27, 2017 – EpicureTM, a Canadian business founded by Québec entrepreneur Ms. Sylvie Rochette, is celebrating its 20th anniversary this year. The recipe for this growing national concern is a sweet and savoury blend of passion for food, the love of family, a determination to succeed and the spirit to help others make their way. 
More than 25 years ago, Ms. Rochette took to making her own spice blends in order to speed up meal preparation. Family and friends encouraged her to follow her passion and the working mother of two took her wares to farmers’ markets. Sylvie’s first sale of lemon-dill, herb and garlic, sundried tomato and curry spice mixes brought in about 285 dollars. The seeds of Epicure took root. 
Bringing Epicure to people’s home
Products were sold wholesale for the first few years. Business was good, but Sylvie was spending too much time on the road. "I must admit, I considered quitting. But I said no. I thought such a good product needed to find its way into people's hands" she says. 
In 1997, Epicure embraced the direct sales model. “Epicure Entrepreneurs” were recruited across the country to organize cooking classes, demonstrate products, prepare recipes and to promote healthy eating. Sales tripled in the first year alone. Today, Epicure is the largest Canadian-based direct sales organization of its kind in Canada. 
Amelia Warren, Sylvie’s daughter, is now CEO of the company and some 10,000 Consultants purvey goodness and guidance from a repertoire of more than 100 products. 
Epicure in Québec
Epicure strikes a chord within La Belle Province, its fastest-growing market. Between 2011 and 2016, Consultants doubled and sales have more than tripled. Only last year, 14,500 Epicure classes were held, demonstrating the appetite for healthy and quick-to-prepare meals. 
The Epicure promise
Epicure products are 100% gluten free and they are produced in nut-free facilities. Epicure is sugar and sodium conscious. You won’t find things like high fructose corn syrup, preservatives, or artificial colours in any Epicure products. Recipes call for whole, real foods, not processed alternatives. Many Epicure products are Kosher Check certified. More than 85% of Epicure products are Non-GMO Project Verified and the list is still growing! 
A catalyst for women entrepreneurs 
Amelia Warren says she is proud that Epicure offers women a chance to become entrepreneurs. Some Epicure consultants bring in a few hundred or thousands of dollars a month by offering “good food, real fast” at cooking classes as a second occupation, while others can earn six figures a year. Epicure Entrepreneurs choose their own career trajectory to build a business that is unique to them. 
Amelia Warren was not brought up to take the reins of what is now a 50 million dollar business. She took a summer job with the company in 2007 and helped to set up the Epicure Foundation, which provides grants to charitable organizations that promote healthy eating and nutrition education. “I fell in love with the business and with what’s possible when business is oriented towards delivering profit and social good.” 
A decade later, the Epicure Foundation has distributed more than 750 thousand dollars in grants to non-profit organizations focused on food security across our country. Warren now oversees a staff of 175 people at company headquarters in North Saanich BC and her mother remains active in the business.
Epicure is happy to bring its goodness to your home – one way or another. If you can’t make it to an Epicure gathering near you, visit www.epicure.com. The 2017 Fall & Winter catalogue is already online. The holidays will be upon us before we know it! 
For more information about EpicureTM, delicious recipes and products, as well as cooking accessories, go to Epicure.com or visit Epicure on Facebook (@EpicureFan).
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For further information, recipes, photos or to set up an interview, please contact:
Jeanne Le Cours-Hébert
Massy Forget Langlois Public Relations
514-842-2455, ext. 23

By Mylène Forget