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Dry bakery

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Quality selection of raw materials to produce renowned products
Gesnoin, the European leader in croutons
Blini, the leader in blinis and taramasalata
Biscuits made with AOC quality label butter and cream
Fresh tarts, chocolates, ices, caramels

- Biscuiterie de l’Abbaye in Lonlay (emp: 232) offers a range of traditional and typically Norman shortbread and biscuits
(200 recipes). Maximum production capacity: 7,554 tonnes/year. IFS* certification since April 2008. The firm has naturally adopted a strategy towards "sustainable development" and, as such, was honoured as Normandy's most socially aware company in 2008. The company uses Isigny AOC butter to make its biscuits and shortbread for supermarket distribution, wholesalers and specialised networks. Turnover for 2009: €29.4 million, 10% of which were export sales.
- Biscuiterie Jeannette in Caen (emp: 45), madeleine manufacturer, produces a yearly average of 3,000 tonnes
- « Les Sablés d'Asnelles » (emp:3) biscuit factory, traditional shortbread biscuit production
- La Biscuiterie de la Baie du Mont-Saint-Michel in Avranches (emp: 180) dry biscuit production and packaging.
- Tartefrais in Falaise (emp: 160), specialised in long conservation fresh patisserie, offers a range of sweet tarts for
supermarket distribution and outside catering. To enhance its range, a new unit of a surface area of 2,500m2 was inaugurated in the spring of 2009, for the production of 8,000 éclairs and choux pastries every hour. IFS* and BRC** certified company.
- LU France (Kraft Foods) in Granville (emp: 162) produces melba toast and grilled bread (13,500 tonnes per year).
- Tipiak Panification (Gesnoin) in Pont l’Évêque (emp: 69) specialised in oven-crisp bread making – croutons and ready-to-fill puff pastries (petit fours, mini puff pastries, mini vol-au-vents). France's 1st crouton manufacturer for supermarket distribution
covering over 50% of national production
- BLINI (the Icelandic Alfesca group) in Troarn (emp: 130) is the leader for blinis, (163 million blinis produced every year), market share - 30 percentage points, and 40 percentage points in the taramasalata market (around 10 million tubs produced).
- Panavi (the Belgian Vandemoortele group) in Mondeville (emp: 100), industrial manufacture of bread and patisserie. Closure scheduled for 2012.

- Saint Louis Sucre (the German Südzucker group) in Cagny (emp: 90) processes 900,000t of sugar beet per year (120,000t of sugar and 30,000t of molasses).
- Chocolaterie de l’Abbaye Suisse Normande (Cémoi group) in Tinchebray (emp: 172) produces chocolate bars under the following brand names: Cémoi, Chocolat de l’Abbaye, Chocolat de la Suisse Normande. Production of 27,000 of chocolate in 2008.
- Les Chevaliers d’Argouges in Moyon (emp: 62) manufactures chocolates, and chocolate confectionary
- Ysco France (the Belgian Milcobel group) in Argentan (workforce: 200 + 120 temporary summer contracts), plans to increase its production from 60 million litres of miscellaneous ice creams and sorbets to 110 million litres by 2010 . The company's experience and know-how are quite unique. Quality fruit selection, traditional fresh cream and 100% natural aromas are the secrets of this ice cream manufacturer's success. By 2012, three new production lines are scheduled to join the twelve existing lines.
- Mont Blanc (Activa Capital) in Chef du Pont in Manche (emp: 135), manufactures dairy desserts, rice pudding and concentrated milk
- Normandie Caramels in Isigny-sur-Mer (emp: 19) manufactures traditional soft caramels (70 varieties).
- Dupont d’Isigny in Carentan (emp: 83) manufactures caramels under the brand name « Dupont d’Isigny », sugared chocolates ...
- La Teurgoule de Janville in Argences (emp: 5), traditional manufacturer of this regional speciality « Teurgoule »; rice pudding made with whole milk, rice, sugar and cinnamon.

*IFS - International Food Standard
**BRC – British Retail Consortium

  • Biscuit de l'Abbaye
  • Tarte aux pommes