He encouraged farmers to plant five acres of wheat to supply flour to the local hotel, but he and some friends soon realized that the best value-added idea for the wheat was in a bottle of spirits.
On a sunny day, the best table on the island is next to the little babbling waterfall on the patio at Le Moulin de St-Laurent, a 300-year-old flour mill with a menu that changes weekly depending on what local produce is available.