Our self-guided tour allows guests to explore and to learn about: our ancestral home, our surroundings here in the “bottom of the bay”, a bit of local history, and the myriad things to discover as you make your way around our small field. Do not hesitate to contact us before your visit if you have any questions! Our shop is always free to visit.

Lovely Little Farmhouse

As you leave the outdoor boutique, walk along the front of the house towards the St-Lawrence River and turn right at the end of the balcony. Simply follow the directions from there on. There are round, numbered markers painted with the same “poetic green” as the house which correspond to the numbered sections of this guided tour; and green arrows which point the way to the next stop. Be sure to enjoy the fresh sea air!

On your way, take note of the front of our house – the facades of both the main house and its summer kitchen are symmetrical, with a door in the centre and identical window spacings on either side. The second storey dormers are also positioned symmetrically. The symmetry is characteristic of neoclassical farmhouses in Québec. This style is also known for its steeply pitched gabled roof and flared eaves. The absence of this flared section of the roof makes our house quite unique in Charlevoix and across Québec.

We consider ourselves very lucky to have acquired the house from Mr. Louis-Philippe Filion, of Baie-Saint-Paul. Built in 1844 by the Tremblay family, it was transferred by marriage to the Filion family around 1888; it remained their ancestral home until it was purchased by Louise and Parker in 2002.

Built of logs hand-hewn flat on the inside and out, this traditional “pièce-en-pièce” building technique features dove-tail joints in the corners and large cedar beams which span the entire width of the house. The house has seen several changes over time. It was extended more than once as the family grew, and the summer kitchen, a later addition, had at least three different roof designs. The inside and outside of the exterior walls were originally clad with a stucco-like cement – still visible on the exterior in photographs from 1947 – and its window and door casings have remained elaborate. Since metal lath was not available at the time, children were put to work hammering thousands upon thousands of small wedges of hardwood into the logs to hold the stucco. The cove-style clapboard we see now was probably added in the late 1940s or 1950s, when its ornate moldings were replaced with plain ones. The inside of the main house still has the original ornate window and door casings. The original cedar shingle roof was replaced by corrugated aluminum in the 1970s.

Our beautiful old house is forever in need of repairs and maintenance – a never-ending project!

Point 1 - Our Environment

Looking towards the St. Lawrence, across from the house you will see the junction of the Milieu and Moulin rivers which meet and flow towards the estuary, under the railway bridge. The highest tides in Baie-Saint-Paul are around 7 m (22 ft) and when the high tides roll in across the street, it becomes a salt marsh. In summer, about ten times a month, we can cross the street, jump into our little boat and go off riding the waves, out to sea!

Beyond the bridge, you can see Isle-aux-Coudres along its entire length, baptized by Jacques Cartier who discovered an abundance of wild hazel trees (known as coudriers) there… Touring around the island by bike or by car is a fun adventure, and the ferry crossing is free from St-Joseph-de-la-Rive.

The railway was built about 50 years after our house. It is easy to imagine the view from here before its arrival! For centuries all goods traveled from village to village along the river, on flat-bottomed, two or three masted schooners called “goellettes”. In the neighbouring hamlet of Saint-Joseph-de-la-Rive, you can visit the Charlevoix Maritime Museum. Its dry docks contain vessels that can be explored, and its informative displays attract sea lovers and adventurers of all types!

In 2009, an archaeological dig was conducted on the other side of the marsh, to the left of the railway bridge. The person who wrote her master's thesis on what was discovered there provided remarkable insight into the earliest days of Baie-Saint-Paul. The lavender-colored star in the photo below identifies the location of the dig, where the remains of two buildings were uncovered. These were the first and second European settlements in Baie-Saint-Paul established at the easternmost point in the vast Seigneurie de Beaupré.

The first, home to two master tar makers, was built in 1653. At the time the hillside behind our house was densely covered with red pine, a perfect source for the pitch which was used to seal up leaky ships before they voyaged back to France. King Louis XV had given the two an exclusive right to produce tar in his name.

After five years there was very little red pine left to be harvested, and they were asked to vacate by the Seigneur de Beaupré to make room for one of BSP’s first three homestead farms. The new arrivals burned down the tar makers house and built their home in almost the same spot, which became known as the “ferme du bas de la Baie” (farm at the bottom of the bay). To this day the locals still call our little corner of Baie-Saint-Paul “le bas de la Baie”, or the "bottom of the bay".

The complete transcript of the zooarchaeological thesis is available here.

About 150 m down the road is Rivière du Moulin (mill river) where the area's first sawmill was built around 1685. The site was home to at least three mills, including two sawmills and a grist mill that was later transformed into a textile factory.

This completes our little overview of the history of our corner of Baie-Saint-Paul. If this has piqued your curiosity, our small town is very rich in history (ref.: Centre culturel Paul-Médéric); moreover, Charlevoix has several museums, an archives center and fascinating interpretation sites.

Our organic lavender is in very good company here in Baie-Saint-Paul, a city dotted with agri-food businesses even within its urban perimeter. Its unique blend of residential and agricultural zones add to its charm. Azulée is also a member of the Table agrotouristique de Charlevoix, and is a stop on its Route des Saveurs circuit. Our organic lavender, fresh and dried herbs and other mini-crops are found on many plates among local restaurateurs… on St-Jean Baptiste, downtown and all the way to La Malbaie.

In 2015, Louise won the Prix du patrimoine régional (regional heritage award), in the “Preservation and Showcasing the territory” category.

Why organic lavender? For the sake of our environment and to promote crops that require little water – this little bush does very well in poor soil, with almost no water! Since 2014, the project has developed little by little, with the magical contribution provided by a constellation of ever-devoted little elves!

Point 2 - The Corner Garden

Our organic edible gardens are home to many little wonders!

At Point 2, on the right side, you'll find summer savory, sage, baby Munstead lavender, curly parsley and lastly, yarrow. The huge plant on the far right is lovage (cousin of celery), and next to it is yarrow. The perimeter is lined with mini edible carnations and don't forget to admire the red rosebush, up behind the allium purpureum (ornamental onion).

In front of you on the left are 4 small rectangular beds planted with (1) organic red rhubarb, (2) organic lemon balm for our Tisane Estelle, (3) organic chamomile of which we only harvest the flower heads for a wonderfully relaxing herbal tea and finally (4) sorrel, with its lemony spinach flavour that's so delicious when served with salmon. Sorrel has been around for centuries – like all these ancient plants by the way – and it is excellent in soups or as a filling for homemade feta spanakopitas.

On the way to Point 3 you will see a small organic plum tree, Russian sage, more organic red rhubarb and our baby Munstead lavender nursery. Here our plants are grown for sale to the public the following spring, or to replace those in the field that were unable to withstand the impacts of Pépère Hiver or… Mother Nature. The last small flower beds contains specimens of bee balm: its dried leaves are wonderful in tea (bergamot), more young lavender plants and music garlic – which is planted in the fall to be harvested the following summer. We change our plantings regularly!

Strung up on the 3 “retired” Bell telephone poles are our organic Willamette hops. These vines adapt well to horticultural zone 3b, they love water and their roots burrow up to 15 feet deep to find it. Hops cones are harvested at the end of August when a fine yellow powder appears at the base of the cone. In addition to being used to brew beer, hops are enjoyed as an herbal tea that promotes the production of breast milk in mothers with newborns!

Point 3 - Our Lavender Field

Our lavandula angustifolia lavender, or English lavender, is commonly called true lavender. Most of our plants are of the Munstead variety, preferred for culinary purposes due to their sweeter flavour and lower camphor content, while still being viable in our climate. If you run your fingers through their leaves, you can smell and feel the essential oil – even when there are no flowers!

Louise's dream of having a field of lavender in her backyard started in late 2013. Parker had quit his job in the Yukon in the fall, and Louise returned from Ontario where their son Max was attending university. Agricultural drainage was installed under the soil. The field was disked and then plowed into raised rows. The specialized plow we had made for this purpose can be seen near the upper entrance to the field.

The square garden (which we will get to shortly) had overwintered more than a hundred seedlings. In the spring of 2014, they were transplanted into the first 2 rows. A total of 19 rows were formed and planted with nearly 1,400 seedlings in the first year. Over the next few years, the other rows were formed and planted with hundreds more; the nurseries were created afterwards.

On a gentle slope, the field drains well with the help of a French drain which crosses the bottom of the plantation. Pay attention to this important aspect of growing lavender: this plant hates having wet feet. The field must therefore be designed so the soil drains well, in order to avoid sudden death and ... disease.

We keep our plants in a juvenile state for their first summer; in short, they are prevented from flowering, which promotes root development. Our first harvest therefore took place in 2015, the year that marked the debut of azulée lavender, proudly certified organic by Ecocert Canada. If all goes well, a lavender plant lives about ten years in our conditions. By planting over several years, we ensure the sustainability of our micro-business.

On May 1 2023, we were hit by a huge rainstorm which dumped over 110 mm (4”) of rain in a very short period. The soil had not yet thawed, and the results were disastrous for our small field. In total we lost about a quarter of out 2000 plants, with the rest being affected to varying degrees. We emptied a quarter of the field by moving surviving plants to replace dead plants removed elsewhere in the field, then we set about improving the drainage. We are still trying to improve it!

Last year we replanted the emptied part of the field. The organic greenhouse operator that starts out plants for us had problems and producing the quantity of Munstead plants we had ordered, so she made up the difference with another variety, Phenomenal. It did not like our conditions and a large number died from root rot. The ones that did survive were moved (see point 4) and this section was transplanted with a new variety of Angustifolia, Super Blue. We wish it well!

Point 4 – Experimental plantings

The space at the top of the field was, until recently, Parker’s giant sunflower hedge. It always delighted visitors but unfortunately a stubborn disease took hold and the hedge is no more! This year a large portion of the bed is planted with two varieties of sage – tricolor and common – the idea being that the crop will go into Parker’s still at summer’s end. Parker is planning to use the resulting oil in a new product, to be continued… The left end of the bed contains a lavandin (lavender hybrid) named Phenomenal, known for high oil production. We had planted it in the field last summer, but it did not fair well. The few plants that survived were recently transplanted here, an area with very good drainage. The other plants are another Lavandula Angustifolia variety, Super Blue. It is a recently developed hybrid which should thrive in our conditions. Somehow a few sunflower seeds managed to germinate, and we let them be! We were not sure if they were the giant or mini variety at the time of writing, but that should soon become obvious!

 

Point 5 - Our Square Garden on the Left

Louise started her first herb garden here in 2003. It was square with a white picket fence that served to discourage small wild and less wild creatures from entering. Since then, the drying shed was built, and the garden is in a perpetual state of change.

Here we find organic cherry tomatoes, Québec oregano, so-called garlic- or flat-leaf chives (its small white satellite flowers are delicious as a garnish on stir-fries, salads, etc.), regular chives and horseradish. Grated horseradish roots are a lovely side with red meats, and add spice to coleslaw while its tender young leaves are a great addition to summer salads, julienned.

Behind it is a large, unruly bush that is organic tarragon, and nearby some brown-eyed susans.

In spring large white and blue bulbs float in the wind: these are Gladiator and Everest alliums.

Now it's up to you to find the thyme! All these products are certified organic by Ecocert Canada.

 

Point 6 - Our Rectangular Garden on the Right

Over time, Louise has tried to propagate the wild lupins you see here, harvesting the pods and sharing the seeds and plants with others who love them too! Lupine were on the list of endangered species here in Québec. As well, lemon verbena can be sipped in herbal teas, and used to make a syrup for summer cocktails or icing for cupcakes. We also supply it to Hydromel Charlevoix, on rue Saint-Jean-Baptiste. Mead is an alcoholic beverage made from fermented honey and water, with or without aromatic herbs.

Our organic lemon verbena is also in a Famille Dufour signature spirit.

Near the asparagus and their canopy of fine fronds, there are small false curry plants, organic rosemary, more organic lemon verbena and Greek oregano. Behind, pink yarrow...

Next, in front of the big rock is a happy red currant bush. Very productive in July, its bright red fruit is transformed into a compote with a delicate lavender note, one of many ephemeral seasonal products prepared by Louise during the summer months.

Point 7 - The Drying Shed

After mid-July, most of the lavender is harvested by hand, in bunches, and hung on vertical chains in the drying shed. The light breeze off the St. Lawrence promotes the air circulation required to dry the flower heads and, depending on the weather, our harvest takes 4 or 5 days to dry. Afterwards, it is handled, processed and stored according to MAPAQ and Ecocert Canada standards.

When Parker built the drying shed in 2016, his aim was to replicate the lines of the old chicken coop – we think he nailed it! The interior is quite small, especially when it's full of lavender!

When Parker built the drying shed in 2016, his aim was to replicate the lines of the old chicken coop – we think he nailed it! The interior is quite small, especially when it's full of lavender!

Organic culinary lavender accounts for about 75% of our annual harvest, and the rest is for sachets, lip balm and mini pillows. Before the pandemic, the drying shed also served as our boutique. The barn board comes from a local barn that had collapsed under the weight of the snow, while the windows were repurposed: we found them in the attic. The rustic cabinet was a gift from the Little Franciscans of Mary who love lavender as much as we do, and the light fixture is an old yoke mounted on a broomstick with a touch of Ikea: the lamp shades!

Point 8 – Distillation Apparatus

In August 2019, Parker bought a still which has become his latest vocation: the merry scientist! At the time of your visit, you might see him working behind the house. This is where he produces our organic Azulée Hydrosols and Essential Oils, mostly from lavender flowers and young cedar leaves.

The process of steam distillation to extract essential oils and hydrosols from plants has been used for centuries. It is a fairly simple process, but as Parker discovered, it does have some complexities.

1 – High BTU Propane Burner
2 – Boiler
3 – Connector Pipe
4 – Still Pot
5 – Condenser
6 – Water Inlet
7 – Water Outlet
8 – Separatory Flask

To begin the process the Boiler (2) is filled with enough water to produce the desired number of batches for the day.

The Propane Burner (1) under the boiler is lit and the water is brought to the boiling point, 100 ˚C (212 ˚F).

Steam flows through the Connector Pipe (3) from the boiler into the bottom of the Still Pot (4) which will have been filled to the neck with plant matter – just imagine how many lavender flower stalks it takes to fill the still pot!!

Because essential oils boil at a lower temperature than water, as the steam makes it way up through the plant matter, it gives up some of its heat to evaporate the essential oil. It also evaporates water soluble and oil soluble components of the plant which in turn create the hydrosol. Hydrosol is a coproduct of steam distillation and is the bulk of the liquid collected. It is sweeter and lighter than the essential oil but has many of the same beneficial qualities.

By the time the steam gets to the Condenser (5), it is basically essential oil vapour mixed with hydrosol vapour. The condenser is made up of a small tube containing the vapour inside a larger tube which serves as a water jacket around the vapour tube. Cold water enters the Water Inlet (6) and exits the Water Outlet (7) surrounding the vapour tube and condensing the vapour inside to liquid. If everything goes as planned, no vapour exits the condenser, only liquid.

This liquid drips into the Separatory Flask (8). This flask serves a very important purpose: separating the essential oil from the hydrosol.

If everything proceeds as planned, it takes 1 ½ to 2 hours to process one batch – once the water in the boiler has reached the boiling point. One batch will produce about 1 ¾ to 2 litres of hydrosol (1/2 US gallon) and 15 to 30 ml (1 to 2 tablespoons) of essential oil! Now we can understand why essential oil is so expensive!

Thank you !

Parker would like you to know that our field experience and everything that appeals to your sense of aesthetics at Azulée is the result of Louise's hard work, colour schemes and green thumb… not to mention her culinary skills!

Thank you for visiting our small organic lavender farm! Now come back to the front of our summer kitchen, for your free product tasting and to explore our foodie and relaxation products, crafted with lavender, chamomile, verbena and more.