Anchored at the Jean-Talon Market, Havre-aux-Glaces offer all year of home-made ice creams and sorbets. Havre-aux-Glaces also opens the doors in the Atwater Market, from April until October. The stream of flavor changes according to season to offer fresh and creative products. The research for the ideal food to elaborate products is the first aim of Havre-aux-Glaces. By going back up upstream, at the producers even as far as possible, Havre makes sure of flavourful results with specific characteristics. Towards the same cape, the business favors a vertical integration and holds, since 2009, a maple grove. Producing now its own by-products of the maple, the glacerie is equipped with local ingredients and with quality, besides allowing to develop relentlessly new greedy creations.
After one year of sailing in the Caribbean Sea, Robert Lachapelle, an expert and consultant in fiscal auditing, is walking in a world of flavours and ecstasy, a world where fruits are picked directly from the trees upon which they grew. When he returned to Canada after his one-year sailing experience, Robert, being inspired by creative ice-creams makers he met in other parts of the world, made the decision to share this tasty sensual experience. He then chose the Jean-Talon Market, in Montreal, as the best anchor spot where he could share his new passion. Robert’s main concern is to be among the people. Being close to people makes him travel with them. The contact with others is a priority. His initiative has seduced many a farmer and artisan of the Jean-Talon Market, that is to produce with their fruits and products ice creams, sorbets and other confections. It is therefore important to take advantage of the different arrivals, according to each season. Robert sees the Jean-Talon Market as a village and he feels he has landed on a highly populated island and the he is part of the village’s life. «Havre-aux-Glaces», the name he has given his ice-cream parlour, is a kind of laboratory where «discovery» lead to new experiences. «To tell you frankly», Robert says, «my true and genuine passion is «discovery» in every sense of the word. The beginning a new season inspires to each of us desire for renewal, like the expectancy of a new flavour, of a new texture and of a new aroma.