‘From scratch’: Montreal-based company La Morin Mustard rebuilds almost a year after devastating water main break

Keep calm and mustard on: that’s what Julien Morin did.

The founder of La Morin Mustard in Montreal saw his business devastated and flooded, when a water main break created a geyser in the city last August.

Almost a year later, La Morin fully resumed its production, but with no help or compensation from the city. 

“We lost almost everything,” said Morin. “Ingredients, equipment, months of work.”

It happened on Aug. 16, 2024 near downtown Montreal, close to the Jacques Cartier Bridge. The geyser flooded the streets, homes, and businesses in the area and washed up La Morin.

“The water was gushing out our garage door,” Morin said. “All the equipment, the ingredients, the mustard jars, everything was going out of our space. So that was pretty sad to see.”

What was lost: an estimated $200,000. It wasn’t covered by his insurance, which passed the buck to the City for compensation. But the City denied responsibility.

“We feel that the water main break, the city, might take some responsibility,” said Morin. “But unfortunately, they did not, so we had to work on our own — from scratch.”

Morin said he’s disappointed by the approach from the City, after “Just for the claim, it took like two weeks to complete all the claims and they were asking complicated questions with pictures, with proof.”

The City of Montreal tells CityNews in a statement that “they informed the citizens who submitted a notice that the investigation was still ongoing. Under the circumstances and given the legal deadlines, the City had no alternative but to refer this matter to the courts.”

Morin says the City sent a letter saying they were not responsible for the water main break. He says they were left with only one option: pursue legal action against the City.

“You can hire some lawyers and try to fight the city, but then for a small company like us, it’s not worth it.”

The City says there are 46 lawsuits, totaling over $87,000,000 in claims to date.

“We had to work from scratch, from zero,” said Morin. “And focus on rebuilding instead of fighting.”

Morin described the months of rebuilding as “really hard.”

“I think with the help and the support of our partners and the team and the amazing community of real mustard fans, we were able to pull through.”

Days after the break, Morin relocated to his current space with the little his company had left – mainly, his secret recipe.

“I know how to do it from my kitchen with my little blender, so I knew that there is some way to go back as fast as we could,” he said. “We worked very fast, and now we’re back.”

Now he’s at full capacity with all new machinery — ready to make 100,000 jars annually, available at 1,000 outlets globally.

His original variety was designated Best Mustard in the World at the 2023 Great Taste Awards in the United Kingdom.

“People are really loving this unique mustard,” he said, pointing to a photo of his grandfather on the label. “I’m doing this for him — I’m working hard for him, so we never stop.”