2024-09-14 18:51:52
The Martin-Pouret vinegar factory left its historic, obsolete and cramped workshop in Fleury-les-Aubrais (Loiret) to move, on Friday, September 13, to vast premises of 10,000 m2 in Boigny-sur-Bionne, a neighboring town. Thanks to this investment of 8 million euros, this SME of 23 employees has tripled its production capacity, which will allow it to extend its range of 100% French sauces and mustards, in addition to its vinegars.
The owners are nevertheless keen to perpetuate the centuries-old artisanal know-how of this company founded in 1797: “Since then, the Orléans method has hardly changed,” says Aurélien Cotret, one of the two master vinegar makers.
“It involves three major stages. First, we have to select the French blended wines, which allows us to obtain a consistent vinegar. Then, there is the fermentation phase in oak barrels for three weeks to let the bacteria make the vinegar. Finally, the aging lasts a minimum of one year, sometimes much longer,” he explains.
Some exceptional vinegars are used in the country’s greatest gastronomic restaurants, such as Pierre Gagnaire or Fabrice Desvignes, the chef at the Élysée Palace: “Without farmers and these producers, we, the restaurateurs, are nothing. You can’t make great cuisine without great vinegar,” he says. Since its acquisition in 2019 by Paul-Olivier Claudepierre and David Matheron, Martin-Pouret has increased its turnover by 2.5 to reach 5 million euros.
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What are the main benefits of Martin-Pouret’s move to a larger facility?
Table of Contents
Martin-Pouret Vinegar Factory Moves to New Premises, Boosting Production Capacity and Preserving Artisanal Tradition
In a significant milestone, the historic Martin-Pouret vinegar factory has relocated to a spacious 10,000 square meter facility in Boigny-sur-Bionne, a neighboring town of Fleury-les-Aubrais (Loiret), France. This €8 million investment marks a new chapter for the 23-employee SME, enabling it to triple its production capacity and expand its range of 100% French sauces, mustards, and vinegars.
A Legacy of Artisanal Excellence
Founded in 1797, Martin-Pouret has been perfecting its centuries-old artisanal know-how, steadfastly committed to the Orléans method. According to Aurélien Cotret, one of the factory’s two master vinegar makers, “Since then, the Orléans method has hardly changed.” This time-honored approach involves three crucial stages:
- Selecting French Blended Wines: Carefully choosing the finest French blended wines ensures a consistent vinegar quality.
- Fermentation in Oak Barrels: The wine is left to ferment in oak barrels for three weeks, allowing bacteria to create the vinegar.
- Aging for a Minimum of One Year: The vinegar is then aged for at least a year, and sometimes much longer, to develop its distinct flavor and character.
A New Era of Growth and Innovation
With its state-of-the-art facility, Martin-Pouret is poised to increase its production capacity, catering to the growing demand for high-quality, artisanal condiments. The new premises will enable the company to diversify its range of products, exploring new flavors and recipes while maintaining its commitment to traditional craftsmanship.
Preserving Heritage, Embracing Innovation
By balancing tradition and innovation, Martin-Pouret is well-positioned to thrive in a competitive market. The company’s dedication to using only the finest French ingredients, combined with its innovative approach to production, ensures that its products remain true to their artisanal roots.
Looking to the Future
As Martin-Pouret embarks on this exciting new chapter, the company remains committed to its core values: quality, tradition, and innovation. With its expanded production capacity and cutting-edge facilities, Martin-Pouret is set to become a leading player in the French condiment industry, while continuing to honor its rich heritage and artisanal spirit.
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Martin-Pouret vinegar factory
French sauces and mustards
Artisanal know-how
Orléans method
Vinegar production
French blended wines
Oak barrels
Aging process
SME (Small and Medium-sized Enterprise)
Boigny-sur-Bionne
Fleury-les-Aubrais
Loiret
* France
Et continues to grow, what innovations can we expect from the new facility?
Here is a comprehensive and SEO-optimized article on the topic of Martin-Pouret’s move to a larger facility:
Martin-Pouret Vinegar Factory Moves to New Premises, Boosting Production Capacity and Preserving Artisanal Tradition
In a significant milestone, the historic Martin-Pouret vinegar factory has relocated to a spacious 10,000 square meter facility in Boigny-sur-Bionne, a neighboring town of Fleury-les-Aubrais (Loiret), France. This €8 million investment marks a new chapter for the 23-employee SME, enabling it to triple its production capacity and expand its range of 100% French sauces, mustards, and vinegars.
A Legacy of Artisanal Excellence
Founded in 1797, Martin-Pouret has been perfecting its centuries-old artisanal know-how, steadfastly committed to the Orléans method. According to Aurélien Cotret, one of the factory’s two master vinegar makers, “Since then, the Orléans method has hardly changed.” This time-honored approach involves three crucial stages:
- Selecting French Blended Wines: Carefully choosing the finest French blended wines ensures a consistent vinegar quality.
- Fermentation in Oak Barrels: The wine is left to ferment in oak barrels for three weeks, allowing bacteria to create the vinegar.
- Aging for a Minimum of One Year: The vinegar is then aged for at least a year, and sometimes much longer, to develop its distinct flavor and character.
A New Era of Growth and Innovation
With its state-of-the-art facility, Martin-Pouret is poised to increase its production capacity, catering to the growing demand for high-quality, artisanal condiments. The new premises will enable the company to diversify its range of products, exploring new flavors and recipes while maintaining its commitment to traditional craftsmanship.
Preserving Heritage, Embracing Innovation
By balancing tradition and innovation, Martin-Pouret is well-positioned to thrive in a competitive market. The company’s dedication to using only the finest French ingredients, combined with its innovative approach to production, ensures that its products remain true to their artisanal roots.
Looking to the Future
As Martin-Pou
