La Boulangère grants to its customers the largest range of viennoiserie products : from family products to individually wrapped items. This whole range is manufactured according to the know-how passed down from generation to generation, like our hand-plaited brioche loaf.
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History
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.
Key figures
> 3 plants in France
> European leader in viennoiserie industry
> 600 employees
> Export sales : 38% of our turnover
> Export know-how for more than 18 years
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.
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).
From 2003 to 2011: Development of national and international sales. The company counts twelve production lines, a fully automated shipping platform and its 3 factories are IFS (International Food Standard) and BRC certified at the highest level.