Making Dessert A Pleasure
Making Dessert A Pleasure4 production facilities Every production site of La Compagnie des Desserts has its signature knowledge : From the pure traditional French patisserie to the authentic British desserts
630 patisserie products Behind the products of La Compagnie des Desserts, there is a team of passionate and experienced ice cream makers and pastry chefs. A recipe book which allows us to meet the needs of our customers.
300 bespoke productions of patisserie
Artisanal know-how of ice cream
Artisanal know-how of ice creamOur ice creams and sorbets are made in our manufacturing facilities, respectful of the techniques and traditions of ice cream makers. A team of ice cream makers, passionate about the product, are behind every creation.
In Favour of the taste
In favour of the tasteBecause a good ice cream or good pastry can only be made with high quality raw materials, we make it our priority to choose our ingredients wisely and scrupulously. We also favour local suppliers. That’s why the milk from our ice creams is fresh milk from a local farm named “Marguerite”, located at the foot of the Pyrenées. Our high expression sorbets are mostly made from fruits grown by local cooperatives from the Rhône Valley.
Innovation is written in the DNA of La Compagnie des Desserts, which doesn’t limit its creativity to its 2500 recipes of ice creams. Everyday it keeps creating new flavours and adapts itself to its customers’ needs and wishes. We also stay true to our values, combining tradition and trends in the service of today’s taste.
Breads, ViennoiseriesLa mie des chefs has selected a range of 96 breads for you, made according to traditional baker’s methods. These bakers are all committed to high standards of quality and consistency. Thanks to their know-how and their choice of premium raw materials, we can offer you a selection of bread that will satisfy all the different needs and requirements that your bread offer must address.
The expertise on the minis appeared as an evidence. With the multiplication of the consumption moments, the pastries have been declined into minis for gourmet coffee, snacking or catering. Then, naturally, savoury minis came to complete the offer in order to give to caterers the possibility to have a perfectly balanced sweet/savoury offer.