Fresh pastries
 

STORY OF A 'TART UP...

The TARTEFRAIS story began in 1990 in CAEN. Patrick GEORGET, a baker, diversified and delivered freshly baked pastries daily to the local cafés. Knowing that he needed to adapt, to continue to develop this new market, he approached a local research laboratory (ADRIA in NORMANDY). Together they developed and fine tuned a procedure which allowed all pastries to be packaged in a protected atmosphere which allowed his tarts and pastries to maintain their freshness for 21 days. On 15th March 1991, TARTEFRAIS moved to Falaise (30 kms from CAEN) into a factory of 500 m2.
The orders arrived each morning, the tarts were made and cooked during the day and delivered in the evening to the wholesalers who then delivered to their clients, the restaurateurs, the following day. In 1994 a major supermarket chain decided to order our product range giving us wide access to the discerning public.
They were followed by further chains, each one attracted to the TARTEFRAIS concept. Since then TARTEFRAIS' growth has been into double figures annually. More recently, in July 1999, TARTEFRAIS moved from the 8 year old site on the south side of Falaise to a new ultramodern production site of 5,000m2 to the north side of Falaise, with a daily production capacity of 50,000 fresh tarts.

That same year the TARTEFRAIS products were to be found on the shelves of a major hypermarket chain. Today between 20,000 and 40,000 tarts leave TARTEFRAIS production lines daily.

TARTEFRAIS - some figures :

Tartefrais, it is an ultra modern production site of 5,000 m2;
it is a staff of around 100 people;
it is 6 million tarts sold in 2000;
it is 5 tonnes of freshly peeled apples every day;
it is 2 tonnes of flour used daily;
it is 2 tonnes of sugar consumed daily;
it is 1 tonne of butter needed daily.

TARTEFRAIS exports to 6 countries : Great Britain, Belgium, Germany, Holland, Spain and Switzerland.

EThe evolution of tarts sold 1993 - 2000 : SEE TABLE:


*estimation