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 became an independent manufacturer and, with his son Stéphane, created "Les Comptoirs des Gelées et Miroirs". They produce recipes developed by Meilleurs Ouvriers de France chefs. In 1988, they received 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 shea butter range 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...
2017
5 validated certifications (HACCP version 6, AEO Export, RSPO, UTZ, CARBON BALANCE) and FSSC 22000 certification to follow...
2019
Unipâtis now makes its own speciality praline fillings, combining dehydrated fresh fruit with dried fruit.
2022
And now... the story continues! Samuel, pastry chef, joins Unipâtis to breathe new life into the business.
