2 families, 4 generations of “savoir faire”
Jules is a miller who sells his flour in his town.
His son Marcel switches from flour to coffee, with a coffee roasting plant which brings him luck “la Barraca”.
Marcel and Yolande, together with their son-in-law Jacky, purchase a small flour company called "La Berrichonne", it becomes the Parisian specialist of pastry ingredients for craftsmen and hotel chefs.
Jacky is now independent and becomes a manufacturer. Jacky and his son Stephane create “Les Comptoirs des Gelées et Miroirs".They manufacture the products from the recipes developed by Meilleurs Ouvriers de France chefs. In 1988, they receive the "Laurier d'Or" award for quality and innovation for their Chocolate Mirror Glaze.
Unipâtis abandons distribution to refocus on manufacturing in the "year 2000" laboratory.
Sophie takes over from her father and turns to export First Europe, then Asia and the Middle East. Today, Unipâtis is present in 12 countries.
Unipâtis sets up in Normandy and refurbishes a chocolate factory on the basis of food safety standards: 1200 m2 of laboratories and 6000 m2 of land to see the future bigger.
Unipâtis develops a line of shea butter products in order to replace palm oil and fight against deforestation but also to support "Borneo Orang Utan Survival (BOS)", which protects monkeys and their habitat in Indonesia...
5 validated certifications (HACCP version 6, AEO Export, RSPO, UTZ, CARBON BALANCE) and FSSC 22000 certification to follow...
Unipâtis now produces its own speciality praline filling by combining fresh dehydrated fruits with dried fruits.
And now... the story continues! Samuel, a pastry chef, joins Unipâtis to bring in a new outlook.
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