William Dale
Published in the Pontiac Journal on May 20, 2026
SHAWVILLE — The regional food sector reached a major milestone, May 7, with the grand opening of the AgriSaveur commercial kitchen at 107 rue West, designed to serve as a leg-up for local entrepreneurs, farmers, and community groups.
The kitchen represents one of the three core pillars of the broader AgriSaveur project, a flagship initiative of the MRC Pontiac aimed at strengthening the regional agri-food sector. This comprehensive strategy includes the local abattoir for livestock processing and a dedicated boutique for marketing and retail, both designed to build a regional brand and ensure more of the food processing chain remains within the Pontiac.
Financed in large part by the Ministry of Agriculture, Fisheries and Food (MAPAQ) and the Ministry of Municipal Affairs (MAMH), the project was brought to life through the collaborative leadership of MRC project manager Maryse Vallières-Murray and Shanna Armstrong, MRC economic development commissioner for agriculture. They spent two years overseeing the acquisition of the building and the installation of industrial-grade equipment now available to the public.
MRC Pontiac Warden Jane Toller performed the ceremonial ribbon cutting. Sophie Chatel, Pontiac MP, emphasized the regional significance of the project, stating the strength of the Pontiac lies in its ability to create opportunities for its producers and build a local economy that reflects its identity. Chatel noted the project responds to a concrete need for access to food processing and market infrastructure for local producers.
The centerpiece of the kitchen is the Combi Oven, which Armstrong described as the “Cadillac” of the facility. Featuring ten different cooking methods including steaming, grilling, and canning, the unit allows small businesses to scale up production significantly. “We had a business bake pies here – you can bake 36 at a time – a game changer compared to using your home oven,” Armstrong explained.
In addition to the high-capacity oven, the facility is equipped with specialized tools
like a large-capacity smoker and industrial freeze dryer. The space also includes
professional vacuum sealers, meat grinders, and high-volume food processors. Armstrong noted the goal is to help those looking to move beyond home-based production. “You may be making stuff out of your home, but to take that next step… the goal was to provide a non-intimidating step-up.”
The AgriSaveur kitchen is accessible to a wide variety of users, from established
businesses to community groups. “We’ve had a lot of interest from community groups or even just groups of friends looking to make their jams together,” said Armstrong.
Rental rates are currently set at $30 per hour with a minimum four-hour block.
The freeze dryer and smoker are available for 24-hour rentals at $75 and $120 respectively. The booking process is currently handled personally via email or phone.
“We quickly realized everybody’s needs are different so we decided to use email or phone—talk to the person, understand what they need,” Armstrong added.
Interested parties can contact Shanna and/or Maryse at 819-648-5811 ext. 304 or agrisaveur@mrcpontiac.qc.ca.
Photo: (WD)
