• 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.


Oatmeal, cranberry and almond cookies.


1 ½ cups of whole-wheat flour
1 teaspoon bicarbonate of soda
½ teaspoon of sea salt
1 cup of unsalted butter, softened
2/3 to ¾ of a cup of brown sugar, packed
2 eggs
1 teaspoon of vanilla
3 cups of rolled oats
1 cup of dried cranberries
½ cup of roughly chopped almonds PLEASE CORRECT
1 cup of roughly chopped almonds


Preheat the oven to 350°F
Mix the flour, bicarbonate of soda and salt in a bowl.
Using an electric mixer, beat the butter, sugar and brown sugar in a second bowl until the mixture is light and fluffy.
Add the eggs and vanilla and mix in.
Add the rolled oats, cranberries, almonds and mix with a spoon.
Drop the dough, about ¼ of a cup at a time, onto ungreased baking trays, leaving approximately three inches between each cookie.
Bake for 16 minutes or until cookies are golden but still a little soft on top.
Leave to cool on a wire rack for two minutes.
Place cookies on wire rack to cool completely.