Duo Délices, founded by molecular and cellular researchers Intidhar Ben Salem and Nour Elhouda Saidi on boulevard Industriel in Sherbrooke, merges precision laboratory methodology with artisanal pastry-making to engineer natural, low-sugar desserts that redefine traditional baking chemistry.
From Academic Laboratories to the Industrial Sector
The journey of Duo Délices began far from the commercial kitchen, rooted instead in the rigorous environment of academic science. Originally from Tunisia, Intidhar Ben Salem and Nour Elhouda Saidi established their professional relationship in their home country, where Intidhar previously supervised Nour’s master’s degree internship.
The transition to Quebec unfolded across 2020 and 2021. Intidhar arrived in Sherbrooke in December 2020, already holding a doctorate obtained overseas and bringing experience as a researcher and assistant professor. She pursued her academic path at the Université de Sherbrooke (UdeS) with a postdoctorate focusing on radiation sciences.
Nour followed in the summer of 2021, relocating to Sherbrooke to pursue graduate studies in cellular biology at the same institution. Reconnecting in Canada, the two former colleagues transitioned from a professional lab dynamic to a close friendship, frequently searching for food options that balanced nutritional health with high flavor profiles.
Those personal culinary explorations eventually outgrew private kitchens. Following positive feedback after sharing trial batches with family and friends around New Year’s 2024, the duo formalized their enterprise. Operations officially commenced in February 2025, coinciding with the beginning of Ramadan, and quickly expanded through word-of-mouth momentum.
Applying Empirical Methodology to Confectionery Engineering
Inside the Duo Délices laboratory space, the workflow mirrors an R&D department rather than a classical bakery. Their primary technical hurdle involved dismantling the industry assumption that reducing or eliminating sugar inherently compromises texture and taste.
As Nour noted regarding their reception by local culinary professionals, external observers often remark that watching them work resembles watching researchers rather than traditional pastry chefs. The pair approaches every recipe through iterative experimentation.
“On prépare, on passe à la phase de test, on ajuste, on recommence jusqu’à ce qu’on arrive à la recette parfaite,” Intidhar explained regarding their investigative process. Identifying appropriate sugar substitutes requires analyzing chemical interactions, thermal behavior, and structural binding properties alongside flavor delivery.
This empirical approach provides both founders with a reassuring anchor. While the commercial shift required careful deliberation for Intidhar given her established academic career, the familiarity of experimental testing bridges their scientific background with small business execution.
Scaling Operations and Regional Ambitions
After initially evaluating downtown locations, they selected an accessible and functional workspace offered by another entrepreneur on boulevard Industriel.
Current distribution relies on direct-to-consumer sales at their physical boutique and online ordering systems. Looking ahead, the founders plan to introduce their products into regional grocery stores and local markets across the Estrie region.
Reflecting on their ultimate commercial trajectory, the duo maintains a clear operational objective: establishing Duo Délices as the benchmark for pastry innovation throughout the territory of Estrie.
