• Fruit d’Or won the Best Managed award in 2017 and is a winner in 2018.

  • Inaugurates
    it's new plant in Plessisville

  • Fruit d'Or wins 2016 Canadian Export Business Award !

  • The cold helps to develop the characteristic cranberry color


At Fruit d’Or, the quality of our products is one of our driving forces. In order to provide our clients with the highest food safety and an efficient traceability system, we offer products that meet food certifications recognized worldwide.

FSSC 22000

Approved by the GFSI (Global Food Safety Initiative), FSSC 22000 is a management system on food safety based on ISO 22000: 2005 and the prerequisite programs, BSI PAS 220 to better manage and ensure the safety of food products.


« Autumn » Swiss Roll

« Autumn » Swiss Roll


For the cake:

4 eggs, beaten
¾ cup flour
¾ cup of sugar
1 teaspoon vanilla
1 teaspoon baking powder
¼ teaspoon salt

Cranberry topping:

2 cups frozen cranberries
½ cup water
1 ½ cups sugar
1 pint crème fraîche 35%, whipped


Cranberry topping:

Mix the water, sugar and the cranberries together.
Cook on the stove for 15 to 20 minutes.
Thicken with the cornstarch

Swiss roll sponge:

Preheat the oven to 350°F.
Fold all the ingredients into the beaten egg mixture.
Spread into a small rectangular baking tray (37,7cm x 23,5cm), lined with wax paper.
Bake in the oven for 13 minutes.
While the sponge is baking, spread a clean tea towel on a flat surface and sprinkle with sugar.
Remove the sponge cake from the oven and place it upside down on the tea towel sprinkled with sugar.
Remove the wax paper.
Roll the sponge cake while it is still hot, using the tea towel.
Chill in the refrigerator.

Whipped cream
Whip the cream with an electric hand whisk until it is thick.


Carefully remove the tea towel and unroll the cake.
Spread with the whipped cream
Add the cranberry filling
Roll the cake up again