Nicolas Desaulniers-Soucy has a doctorate in physics and worked in high-tech manufacturing for most of his life but always had a keen taste for unique flavours. In his spare time, he could often be found in the kitchen experimenting with various sour dough bread recipes. It was during a visit to the U.S.A that he came across a sour cherry jam that tasted so delicious, he felt compelled to attempt a re-creation of it using local Quebec sour cherries. During this process, as part of perfecting his recipe, he even sought out a specific pectin from California which gives the spread its melt in the mouth texture.