Biofournil, an organic bread specialist.
Publié le 5 November 2015
Over the past 37 years, Biofournil has created more than 80 jobs. Over the last decade, the company has tripled its production area and invested in new tools designed to meet the new quality requirements and increase productivity.
It all started in 1968 when Louis Réthoré took over the Puiset-Doré family bakery, which had been making bread since 1902. With the support of their customers, they started producing organic bread in 1978 and in 1980 created their traditional sourdough loaf, whose starter is still used today.
1993: With the development of oven technology, Biofournil perfected their innovative pre-baked refrigerated loaves which could then be sold throughout France. Very quickly, supermarkets jumped on board and started stocking Biofournil sourdough bread.
In 1995, the concept was rolled out to individual consumers: this marked the arrival of pre-baked breads sold in a protective atmosphere. For small stores, mainly organic shops, this made it possible to sell good organic bread without having to deal with the problem of unsold baked bread. This line has a best before date of 4 to 6 months.
In 1997, Biofournil left the village and moved out into the Puiset-Doré countryside, only a stone’s throw away. Extensions were added in 1999, 2003, 2005 and 2009, culminating in a production facility measuring 3250m².
In July 2009, Jean-Yves and Roland Fouché bought the “Petit Mouzillon” biscuit company, which produced biscuits from the Nantes wine-producing region. These traditional biscuits had been eaten with Muscadet wine since 1848. After several months of experiments, the Biofournil R&D department and Dominique Bodet, great-grandson of the biscuit company’s founder, managed to re-formulate the original recipe. Since November 2009, the Petit Mouzillon site has housed Biofournil’s pastry production workshops.
In 2012, Biofournil bought the Angélus Bakery based in Troyes. The Angélus Bakery shares the same fundamental values that Biofournil has always stood for: making great, authentic sourdough bread with a great flavour which is good for your health and good for the environment, too. Using their traditional tin-loaf skill and expertise, Angélus is following Biofournil’s lead and making 100% organic bread, part of which is from biodynamic producers.
In 2012, Biofournil won the 25th Business Image Prize, an event which recognizes the most successful businesses in the Loire region.
In 2013, Biofournil launched the Angélus brand for organic shops.