OUR HISTORY
2 families, 4 generations of know-how
1910
Jules is a miller who sells his flour in his town.
1924
His son Marcel made the leap from flour to coffee, with a coffee burner that brought him luck: “La Barraca”.
1965
Marcel and Yolande, with their son-in-law Jacky, bought a small flour company called "La Berrichonne", which became the Parisian specialist in pastry ingredients for craftsmen and hotel chefs.
1983
Jacky went independent to become a manufacturer and created, with his son Stéphane, "Les Comptoirs des Gelées et Miroirs". They produce recipes created by chefs who are Meilleurs Ouvriers de France. In 1988, they were awarded the "Laurier d'Or" for quality and innovation for Miroir au Chocolat icing.
1998
Unipâtis abandons distribution and refocuses on manufacturing with the "Year 2000" laboratory.
2004
Sophie followed in her father's footsteps and began exporting to Europe, then Asia and the Middle East. Today, Unipâtis is present in 12 countries.
2007
Unipâtis sets up in Normandy and refurbishes a chocolate factory to food safety standards: 1,200 m2 of laboratories and 6,000 m2 of land for a bigger future.
2010
Unipâtis is developing a range of shea butter products to replace palm oil in the fight against deforestation. And to support "Borneo Orang Utan Survival (BOS)", which protects monkeys and their habitat in Indonesia...
2019
Unipâtis now makes its own speciality praline fillings, combining dehydrated fresh fruit with dried fruit.
2022
And now... the story continues! Pastry chef Samuel joins Unipâtis to breathe new life into the business.
2026
3 validated certifications (HACCP v12 - audited SGS July 2024, AEO Export, Bilan Carbone).
RSPO and UTZ on request
Digital transition of quality system and commitment to ISO 22000 certification.