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The History

La Savoureuse has been making raw frozen speciality pastries since 1990. From 1990 to 1996, the production unit was located in Mougins in the Alpes-Maritimes department. As a result of the new European requirements in terms of quality standards, we relocated to premises that are adapted to the French National Interest Market (MIN) in Avignon in the Vaucluse department. Finally, given the significant acceleration in the growth of our business from 2005, we had to move again in January 2007 to larger premises in Orange, still in the Vaucluse department. For the past two years, we have been putting a lot of emphasis on cooked products while retaining our original tried-and-tested recipes. Today, after a significant programme of investment in equipment and property, the objective of La Savoureuse is to move towards obtaining the BRC standard in spacious premises (2,000m²) with the help of the latest sophisticated equipment, and thanks especially to our mindset that is geared towards the very best in terms of quality standards.

What do we do?

The aim of our company is to provide pastry products tailored to the most demanding businesses of the sector. The expertise in traditional methods is combined with a modern and efficient production facility and experienced staff. The renewed confidence of all our customers is grounded in the following key features of the business:

  • Quality: by combining the highest standards in terms of hygiene and the know-how of our bakers, we can offer a range of products of the highest quality that is as varied as it is delicious.

 

  • Reactivity: the driving force of the company. Indeed, the company offers a combination of expertise and creativity that is highly appreciated in our growth markets.

 

  • Creativity: We are constantly innovating to ensure that our products stand out from those of the competition.

 

 

 

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