Amélie Masson-Labonté


With a Master’s degree in History from the University of Sherbrooke in Quebec, Amélie Masson-Labonté has split much of her time between her work in cultural institutions in Montreal and travelling to Europe for her research. Inspired by the continent’s public market culture and long-dated traditions, she is working on commercialising a line of gingerbread cookies resembling the Belgian speculaas treats, which will be available in specialty and Christmas markets as well as coffee shops. They will be custom-made based on a post-industrial era method using the highest quality ingredients: stone milled flour, honey, spices and butter.


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