Berthe Sansregret (Sœur Saint-Roger-du-Sacré-Cœur) was born on February 28, 1912 in Joliette (Quebec). She entered the Congrégation de Notre-Dame and pronounced her vows in 1934. In 1940, she obtained a Degree in Pedagogy from the Université de Montréal and began teaching. During the years that followed, she specialized in the teaching of domestic science including culinary arts. She studied at the great culinary schools like the Académie de cuisine in Paris. In 1953, she took on the responsibility of the Culinary Arts Department in the École supérieure des arts et métiers de Montréal. From 1973 to 1993, she administered the École d'art culinaire de Montréal. During the 1970’s, “sœur Berthe” hosted a weekly cooking show on the Télé-Métropole television network and published a dozen recipe books. She died on August 28, 2003.

During Pope John Paul II’s visit to Canada, many members of various aboriginal nations attended the Mass which he celebrated in Sainte-Anne-de-Beaupré.

Taffy is a mixture of sugar and molasses that is cooked, cooled and then pulled into ropes until it is a bright golden yellow. It is then cut into bite-sized pieces and placed in wrappers. The origin of this candy is not well known but legend has it that Marguerite Bourgeoys made it to attract children, among them, Amerindian children, whom she wanted to teach. Molasses taffy is traditionally connected to the Feast of St. Catherine of Alexandria, patron saint of schoolchildren and young unmarried women, celebrated on November 25 in French Canada and by many Catholics throughout the world. The tradition continues and some religious Sisters and families still prepare this taffy today.