Founder-Manager

Christel Crouin-Saba

The tenth of 14 children, having freshly graduated as a Seller specialising in the sales of baked goods, pastries, and confectionary, Christel Crouin-Saba was distinguished Crafts Person in Normandy, René Garrec promotion, in 1986.

She left her native Normandy at the age of 16 for Paris where she gradually scaled the various rungs of the ladder of her craft.

While working in different positions, she returned to her studies, obtaining a university degree in Foreign & Applied Languages (English-German) in 1993 and a Teacher’s Certificate in 2003.  

A new profession was now open to her as a teacher of English. Over the years, she has shown a spirit of innovation in developing cultural projects and has taken hundreds of students on school trips in Great Britain and Ireland.

Keen on languages and cultures, Christel immigrated to Toronto in 2009 with her family. She started off practising her profession as a teacher, first at the Alliance Française of Toronto where she left her mark as Director of Summer Camp and co-author of an innovative method for the teaching of French to young learners. She was also outstanding in the mentorship of public servants of various Governments of Canada departments whom she helped meet the bilingual requirements of their position. In addition, she was much appreciated as a Continuing Education instructor at the Universities of Toronto and Ryerson.
However, this was but an interlude before the realisation of her ultimate dream, the opening of the boutique DOUCE FRANCE in the heart of Toronto.

DOUCE FRANCE is an ambitious cultural and commercial project that represents the realisation of Christel's two-streamed professional experiences. Today she works directly with a network of more than 40 artisans & craftspersons with whom she entertains a privileged and personal relationship.

Many of DOUCE FRANCE’s suppliers have won the label EPV: Entreprise du Patrimoine Vivant (Living Heritage Company), awarded by the French Department of Crafts, Trade and Tourism for their excellence or have been recognised by Le Collège Culinaire de France.