History of Farine Five Roses, Montreal

Farine Five Roses, Montreal photo Old Port MTL Flour PLB History Histoire

 

Text: Raymonde Paradis  |  Copyediting: Marie Léger-St-Jean
Photo: Carlos Guzman

 

I recently bought a T-shirt featuring the Farine Five Roses logo reinterpreted by Pierre-Luc Bouthillier, creator of PLB Design. Curious to learn more about how he approaches his designs, I asked him a few questions.

 

What themes do you favour for the logos you draw on your T-shirts?

I’m really into Montreal landmarks and the environment.  

 

And why did you choose to design a logo to celebrate the Farine Five Roses sign more specifically?

First, it’s an important part of the Montreal landscape. However, the FARINE FIVE ROSES sign is even more meaningful to me because of my personal family history. I grew up on the South Shore of Montreal in Saint-Jean-sur-Richelieu. My grandfather was a wholesaler and would come to Montreal to pick up flour and deliver it to general stores back home.

One day, my grandfather had a heart attack in front of the Ogilvie mill, on top of which stood the sign. He died suddenly at age 69. So each time I came to Montreal with my parents, they would remind us of the story the moment we spotted the sign.

 

As Pierre-Luc explains, the Farine Five Roses neon lights are one of the first things you see when you drive into Montreal from the South Shore on the Bonaventure Highway. Out of curiosity, I dug a bit deeper into its history. Here’s what I found.

In 1946, Ogilvie Flour Mills opened a mill in an industrial area of the Montreal harbour. The first neon sign was installed on the roof of the elevator two years later. It read OGILVIE FLOUR MILL.

In 1954, Ogilvie Flour Mills bought the flour brand Five Roses and changed the name on the sign to FARINE FIVE ROSES FLOUR. In 1977, following the adoption of the Charter of the French language, which required the use of French in all forms of public communication, the word “flour” was removed from the sign.

Incidentally, people in Quebec in the past would call flour “fleur” (flower) instead of the proper “farine”, probably under the influence of, at the time, the economically dominant English language.

In the early 1990s, Ogilvie Flour Mills was sold to Archer Daniels Midland (ADM). In 2006, there were fears that the sign would disappear because ADM sold the Five Roses flour brand to Smucker. The sign survived thanks to the watchfulness of Montreal organizations anxious to preserve it as part of Montreal’s industrial heritage. In the end, the new company even invested nearly $1 million in 2013 to restore the sign.

Let’s hope that it keep on welcoming people for a long time still, like a lighthouse, as they enter the island of Montreal.

 

Farine Five Roses PLB T-shirt Montreal 2019 MTL YUL Design

Photo : Patrick Cardinal

5 comments

  • Micheline Mongrain-Dontigny: November 10, 2021

    Voici plus de précision sur l’histoire de la farine Five Roses. Ces références sont tirées de témoignages receuillies auprès de personnes âgées du Québec et du livre L’histoire morale et universelle de l’alimentation de Maguelonne Toussaint-Samat.

    À ce propos, dans le passé plusieurs personnes au Québec appelaient la farine «fleur» parce qu’autrefois les meuniers offraient une farine moulue fine et une plus grossière. La “fleur de farine” servait à faire de la pâtisserie commes les gâteaux et les tartes. Le mot “fleur” était aussi utilisé dans l’ancienne France. Le mot fleur n’est donc pas une mauvaise traduction du mot anglais « flour».

    Micheline Mongrain-Dontigny, auteur et historienne culinaire

  • Micheline Mongrain-Dontigny: November 10, 2021

    Bonjour, je me permets d’apporter un élément différent en ce qui concerne le mot fleur/flour dans votre texte français décrivant l’histoire de l’enseigne de la farine Five Rose

    En fait le mot fleur a bien été utilisé en français car autrefois il désignait la farine moulue plus fine moulue pour les gâteaux et pâtisseries. On disait “fleur de farine”. La source de cette information provient du livre de Maguelonne Toussaint Samat dans son livre L’histoire universelle et morale de l’alimentation. Pour ma part je peux le documenter avec des témoignages recueillis auprès de personnes âgées lors des mes enquêtes pour écrire mes livres de cuisine sur des régions du Québec. Ces personnes m’ont confirmé avoir utilisé le mot fleur de farine.

    Bien sincèrement,

    Micheline Mongrain-Dontigny
    auteure et historienne en cuisine
    https://cuisineravecmicheline.com/fr/

  • Marie-Eve Bouthillier: August 11, 2019

    Génial ! Quel superbe idée de faire connaître Montréal à travers ses histoires (petites et grandes) et clin d’oeil familial. Bravo Pierre-Luc !

  • Emilio Norcia: August 11, 2019

    Interessant de connaitre l’œuvre de création de l’artiste et son inspiration.

    J’aime bien les chandails de PLB.

    Continuez votre œuvre.

  • Lucie de Montigny: August 07, 2019

    Très intéressant . Félicitations pour cette initiative

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