A Trifecta of Possibilities
Tucked away amidst the scenic countryside near Cornwall, lies a hidden gem that seamlessly blends regenerative agriculture and warm hospitality — Butte & Bine Farm. Founded by Sylviane Dutrisac and Emeric Deslage, this idyllic farm, micro bakery, and Farmstay bed & breakfast has captured the hearts of locals and guests alike. Inspired by permaculture principles and an unwavering commitment to organic farming, Dutrisac and Deslage have created a flourishing ecosystem that nurtures the land and its community.
Originally from Sarsfield, just outside Ottawa, Dutrisac spent her childhood on a quaint hobby farm, while Deslage grew up on the rugged Corsican coastline of Ajaccio, France. Their unconventional journey to Butte & Bine Farm began with a chance encounter at The Roxy on Granville Street in Vancouver, B.C., when Deslage was on a working-holiday visa and Dutrisac was a translator for the 2010 Olympic Games.
“The rest, they say, is history,” Dutrisac says. “We travelled across the globe together, lived and worked in London, UK, in Ottawa, and in Vancouver. When I became pregnant [with our first child], our focus shifted to eating local, nutritious, organic food. We also greatly were trying to reduce our environmental impact, so we wanted to reduce our plastic waste and food kilometres.”
With Deslage’s permaculture diploma from Langara College in Vancouver and volunteer experience at the Farmers on 57th Urban Farming program, Dutrisac and Deslage were inspired to embark on their own farming adventure. They travelled across British Columbia and the American Gulf Islands, discovering the enchanting world of small-scale permaculture farms, and those immersive experiences nurtured their passion for sustainable living and fuelled their desire to create their own farming haven.
The farm: A haven of sustainability
Butte & Bine Farm spans more than 27 acres of land, including 10 acres of forest. Dutrisac and Deslage have taken great care to incorporate regenerative, organic and permaculture philosophies into their gardening practices. Featuring 35 different types of vegetables, the farm grows well known varieties and lesser-known varieties such as celeriac, leeks and hakurei turnips. Fruit production has also steadily expanded, with apples, peaches, cherries, haskap berries and strawberries all on hand.
Their commitment to sustainability extends beyond the crops they grow — they’ve planted 1,200 trees and plan to plant a maple bush for their retirement or to pass on to the next generation. “It was truly meant to be that we would find this property,” Dutrisac explains. “Not only for ourselves, but for the previous owner. He was also very much into permaculture and it mattered to him who took over the land, which is why he was so charmed by all our [plans and] projects for the property. [After the sale], we remained close to him and in contact. He moved to British Columbia to help his son start a fishing lodge, but unfortunately passed away last spring. He came back and stayed in our bed and breakfast in July 2021 and was amazed to see the progress and what we had done within a year.”
At the heart of the farm lies a farmhouse that dates back to 1812, capturing the essence of its history and charm. When Dutrisac and Deslage discovered the property during the pandemic, they instantly fell in love with its character and allure. The house, with its original pioneer barns and century-old outbuildings, has since been thoughtfully renovated while maintaining its authentic appeal. Situated near the Peanut Line, a picturesque municipal trail, it has become a popular destination for travellers seeking a peaceful retreat in nature.
“We began accepting reservations in October 2020, but only offered meals in spring 2021,” Dutrisac says. “During the pandemic, we had many travellers from Ottawa and Montreal and many travelling from Toronto to Québec or the Maritimes. Since international travel opened again last year, we’ve had travellers from France, Netherlands, UK and some even from Barbados. We tend to attract small families who want a getaway in nature or couples travelling with a dog, as our suite is petfriendly.”
With two beautifully appointed rooms, guests enjoy the orchard and scenic landscape views. Breakfasts are lovingly prepared and served by Dutrisac and Deslage. Deslage, a skilled baker, spends Wednesdays to Saturdays creating organic sourdough loaves and baked goods for the farmstand and farmers’ market. Evenings bring charcuterie board preparations and the enjoyment of a farm-sourced meal together before winding down by the fire. As the day comes to a close, the farmstand is closed and final irrigation tasks are completed.
A day in the life of Butte & Bite Farm
Life on the farm is a harmonious blend of work, family and community. During busy summer weekends, the farm’s bed and breakfast rooms are full, and Dutrisac and Deslage begin the day by serving breakfast to their guests. Deslage, a skilled baker, prepares organic sourdough loaves and other baked goods for the farmstand and local farmers’ markets.
Dutrisac tends to the market garden, watering plants, transplanting seedlings and harvesting the farm’s bounty. “Thursdays mark the CSA pickup and drop-off day,” she says. “We call our CSA Share a Homestead Share, as it includes other items like our sourdough and baked goods and a possible egg-share. Currently, we only include our own products, and it runs weekly for 18 weeks, with a drop-off location at The Local Fill Refillery in Cornwall and pick-up at the farmstand. We strive for a no-waste model, so we ask members to bring their own reusable containers and bags to retrieve them.”
While the fields may rest in the winter, the farm remains active. Planning for the upcoming season takes centerstage, prioritizing seed catalogues, crop rotation strategies and farm improvements. Dutrisac and Deslage use this time to reflect on their progress, celebrate their achievements and set ambitious goals for the future.
Community, connection, and growth
One of the core pillars of Butte & Bine Farm is its strong sense of community and connection. Dutrisac and Deslage have been embraced by their neighbours, who have become trusted friends and valuable supporters. Regular customers at farmers’ markets have become familiar faces, and the couple has formed close relationships with other local farmers. They freely exchange tips and tools, fostering collaboration rather than competition.
To further contribute to the local community, Dutrisac joined the Eastern Ontario Agrifood Network board, recognizing the importance of community and partnership in the agricultural sector.
Dutrisac and Deslage hope to inspire future generations to embrace this rewarding way of life by supporting and promoting sustainable, small-scale farming. Dutrisac and Deslage have ambitious dreams for the future of their farm. Their current projects include developing a farm café serving farm-to-table lunches, brunches and monthly farm-to-fork meals. They also plan to offer sourdough baking classes, expanding their reach to educate and inspire others. The couple envisions adding unique cabins within their forested land, expanding the market garden with a nursery, a larger fruit orchard, and the possibility of vineyards or lavender fields.
Raising their young family on the farm has been a source of joy and inspiration for Dutrisac and Deslage. Their children are immersed in the wonders of nature, learning practical skills and experiencing the rewards of sustainable living. As they grow older, they hope their children will choose to continue the family legacy, embracing the farm’s ethos and contributing their own ideas and energy.
Butte & Bine Farm
5857 Glen Brook Rd., Williamstown
buttebinefarm.com | @fermebuttebine
