S.O.S Fondue started as a dream. At 40 years old, Gérald Golay, originally from Switzerland, fell in love with Quebec and decided to move here. His dream of becoming an entrepreneur began to take shape when he realized that cheese fondue enthusiasts in the belle province weren’t getting the real deal; the vacuum-sealed packages, produced in factories, contained a long list of ingredients devoid of passion and flavour, their texture and taste a far cry from traditional fondues.  

Created in 2012, S.O.S Fondue marketed their first product using a recipe invented in the 70s by a Swiss aunt. The artisanal production started in Mr. Golay’s garage in the Laurentians. Later, his chocolatier wife began sharing her boutique with him. And sales skyrocketed. To help propel the S.O.S Fondue brand even further, Mr. Golay started attending food festivals and tradeshows, where the quality of his products really stood out. The company was even given the “Coup de cœur du public” and the “Entreprise agroalimentaire de l’année” awards at the Gala de la chambre de commerce du Grand Sainte-Agathe in 2018.

Since then, production has intensified, especially now that the Buy Local movement is in full swing. Today, the production workshop is established in Val-David, where a growing number of employees work hard to keep up with Sobeys’ demand!