RetourOur history
Our whole range is manufactured according to the know-how passed down from
generation to generation
key dates
-
1985
LA BOULANGÈRE was founded by M. and Mrs FILLON, artisanal bakers in Les Herbiers.
-
1989
The start of the industrial production through the investment in a tunnel oven.
-
1992
Collaboration with NORAC group, which gathers French food companies.
-
2000
A 3rd production plant dedicated to the laminated pastry products, in Mortagne sur Sèvre (Part West of France).
-
1997
A 2nd production site opened in Beaune (Part East of France).
-
1996
Start of export sales.
-
1996
Start of export sales.
-
1997
A 2nd production site opened in Beaune (Part East of France).
-
2000
A 3rd production plant dedicated to the laminated pastry products, in Mortagne sur Sèvre (Part West of France).
-
from2003to2011
Development of national and international sales. The company counts fourteen production lines, a fully automated shipping platform and its 3 factories are IFS (International Food Standard) and BRC certified at the highest level.
3 production sites
-
Les Herbiers :
Dispatching and production site for brioche dough products.
beaune :
Dispatching and production site specialised in milk breads and sliced brioches.
Mortagne sur sèvre :
Production site dedicated to laminated pastry products.