🥚 Where it all started
The Story of Couvoir du Coin
A tasteless egg. A partner with good sense. And a guy who decided to do something about it.
A tasteless egg. A partner with good sense. And a guy who decided to do something about it.
"Man, this has gotten bad!" — That's how it all started. A supermarket egg, with no taste, no color, no soul. And a partner who simply replied: "If you want to improve things, do it."
It was an ordinary morning. An egg in the pan, pale and bland, like all the others bought at the grocery store. No orange yolk, no real taste. Just... nothing. And that nothing got to me.
I brought it up with my partner, partly to vent, partly to share my frustration. Her reply was short, direct, and frankly impossible to argue with:
"Why are you complaining? If you want to improve things, do it."
Hard to argue with that. I could have changed the subject.
I could have shrugged it off. But no — I said: alright, I'm going to do it.
That day, without fully realizing it, I had just laid the first brick of Couvoir du Coin.
At first, I knew almost nothing. I just knew that store-bought eggs weren't what I wanted on my plate anymore. So I started reading, researching, talking to people. Heritage breeds, natural farming methods, the Quebec Chantecler…
The more I learned, the more I realized it wasn't just about eggs. It was about know-how we're losing, breeds adapted to our climate that we're abandoning for industrial hybrids, a connection to what we eat that's been severed for too long.
The project grew in my head long before taking shape in reality. And that's fine — good things are built with care.
The project is moving forward. Right now, I'm building the foundations — the knowledge, the network, the vision. I've already launched two other projects in the ecosystem: Oeufexpress and Grains du Coin. Couvoir du Coin is the natural next step.
No farm yet, no on-site hatching yet — and I'm honest about that. But every step taken brings the project closer to what it's meant to become: a real artisan hatchery, rooted in its region, with its own breeding stock and its own breeds.
A tasteless egg — and a decision to change things.
Months of learning — natural farming, heritage breeds, Quebec climate.
Foundations being laid — Oeufexpress, Grains du Coin, and Couvoir du Coin taking shape.
The real farm — the land, the breeding stock, on-site hatching.
Write to us, ask questions, share your interest. That's how great projects grow.
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