Gastronomie de France

1985 - Creation of the first plant dedicated to fully automated French croissant and puff pastry production. Afterwards the company invested the frozen dough bread market and became the French leading company of the bakery market.

2000 - Introduction of a new concept for the French croissant range: "from freezer to oven".

2003 - New exclusive and innovative technology for bread production: 4 new plants.

2005 - First bakery plant to have the IFS (International Food Standard) and BRC (British Retail Consortium) certification, food safety oriented.

High quality products

Technological innovation

Regular and massive investments

Ø      24 plants in France (2008 : new factory for ready-to-bake croissant range)

Ø      15 warehouses

Ø      1.400 employees

Ø      75 collaborators working for research & development and quality service

Ø      200.000 tons produced

Ø      200.000 m3 deep-frozen warehouses

Ø      230 millions Euro turnover

 Ø    French croissant & puff pastry range :

§        Ready-to-prove

§        ready-to-bake

Our ready-to-bake technology is a major innovation:

-                        Usually the ready-to-bake products are pre proved. That means that the frozen product has a very big volume (high impact on transport and storage costs).

-                        Our ready-to-bake products are totally different. They are as small as ready-to-prove bakery products. You do not need a steam room. The products prove and bake at the same time directly in the oven in maximum 20 minutes. We sold more than 100 millions items manufactured with this new technique. This technology is worldwide patented.