History of a croissant
To begin with, our bakers create and test the recipes in our pastry laboratory in Romans-sur-Isère in the south of France.
Once the lab models are validated, we move on to the industrial-scale tests. To develop the recipe on an industrial scale, the first requirement is rigorous selection of the raw materials, which are the same as those used by the artisan baker, i.e. butter, flour, sugar, eggs, milk, yeast and salt.
We meet the demands of consumers and our customers on a daily basis (organic products, simplification of ingredient lists, procurement of sustainable raw materials, certifications – chocolate, palm oil, etc.- vegan products…).