Épices de cru began as a continuation of a way of cooking and travelling. After decades working as caterers, partners Ethné and Philippe de Vienne turned their attention fully to sourcing spices as they encountered them in markets, kitchens, and farms around the world. What started as suitcases filled with aromas became a practice built on origin, whole spices, and long-term relationships with producers.

Since opening their Jean-Talon Market shop in 2004, Épices de cru has focused on terroir-driven spices and teas chosen for how they’re grown, handled, and used—less about novelty, more about memory, technique, and the quiet power of flavour.