Brioches

Fonteneau

Our know-how

Mastering

production

From the production of our own sourdough to the hand-braiding of our brioches, every step of our process is a testament to our traditional baking skills.

origine france

Our

Ingredients

A local and responsible approach

In close collaboration with our French suppliers, we have for many years had a supply chain approach for our ingredients: CRC flour, butter, free-range eggs and sugar.

We favour noble and raw ingredients to give our brioches an authentic taste.

Thus, we prefer to :

  • use more butter and not flavourings ;
  • add milk to accentuate the milky flavour;
  • use rum and natural orange blossom water.
filière-CRC

Our

process

01

Sour dough fabrication

Since the creation of Brioches Fonteneau, all our brioches and cakes are made with sourdough, which is itself made from the previous chef’s sourdough. It is made following a long and controlled fermentation time in order to guarantee a regular quality. We adapt the type of leaven, pasty or liquid, according to the recipe.

Our sourdough contributes to the development of the aromas that are so specific to all our products. It acts naturally for a better conservation and prolongs the softness and the freshness of our products.

01

Sour dough fabrication

Since the creation of Brioches Fonteneau, all our brioches and cakes are made with sourdough, which is itself made from the previous chef’s sourdough. It is made following a long and controlled fermentation time in order to guarantee a regular quality. We adapt the type of leaven, pasty or liquid, according to the recipe.

Our sourdough contributes to the development of the aromas that are so specific to all our products. It acts naturally for a better conservation and prolongs the softness and the freshness of our products.

02

Mixing and kneading

We adapt the kneading process to each of our recipes. In this way, the crumb of our brioches is airy and flaky and the crumb of our pastries is fine and melting.

03

Resting / rising

The resting time, called the “pointage”, is a fermentation stage that takes place in the vat before the products are shaped.

At Brioches Fonteneau, we respect long resting times, in line with traditional baking practices. This stage is essential for the development of flavours during the fermentation process. It improves the properties of the dough and ensures that the dough sets well during the baking process.  

02

Mixing and kneading

We adapt the kneading process to each of our recipes. In this way, the crumb of our brioches is airy and flaky and the crumb of our pastries is fine and melting.

03

Resting / rising

The resting time, called the “pointage”, is a fermentation stage that takes place in the vat before the products are shaped.

At Brioches Fonteneau, we respect long resting times, in line with traditional baking practices. This stage is essential for the development of flavours during the fermentation process. It improves the properties of the dough and ensures that the dough sets well during the baking process.

04

Hand braiding

All of our buns are braided by hand. Depending on the number and shape of braids required, our shapers adopt the appropriate type of shaping. This technical procedure is a real skill and requires special attention to ensure the regularity of the products.  

05

Browning

Browning promotes colouring and adds shine to the crust. As a baker would do, our brioches and gâches vendéennes are gilded with egg before baking.

06

Baking

Baking is a crucial step in the manufacturing process and is specific to the shape and weight. To guarantee optimal volume setting and a golden colour, we favour gentle baking. All our products are visually inspected after they come out of the oven.

04

Hand braiding

All of our buns are braided by hand. Depending on the number and shape of braids required, our shapers adopt the appropriate type of shaping. This technical procedure is a real skill and requires special attention to ensure the regularity of the products.    

05

Browning

Browning promotes colouring and adds shine to the crust. As a baker would do, our brioches and gâches vendéennes are gilded with egg before baking.

06

Baking

Baking is a crucial step in the manufacturing process and is specific to the shape and weight. To guarantee optimal volume setting and a golden colour, we favour gentle baking. All our products are visually inspected after they come out of the oven.

Innovation,

and R&D

Bold and agile in the face of new consumer trends

Our objective: to be part of a process of constant improvement of “eating better” by offering a product of excellence, healthy, beautiful and good.

Gourmandise is the guideline for the design of our products. When developing a recipe, we put no barriers in our way. Both in terms of ingredients and in terms of production, where the great versatility of the production tool allows us to give free rein to the most beautiful creations possible.

Thanks to the scientific rigour and creativity of our teams, each product is developed according to strict specifications. The nutritional profile is carefully studied and the importance of each ingredient is measured.

All stages of product development are carried out in compliance with the IFS/BRC approach (Boufféré and La Copechagnière production sites) and in order to preserve the safety of our customers.

The human size of our company and the proximity between our departments allows us to be reactive and to respond quickly to your expectations.

Innovation,

AND R&D

Bold and agile in the face of new consumer trends

Our objective: to be part of a process of constant improvement of “eating better” by offering a product of excellence, healthy, beautiful and good.

Gourmandise is the guideline for the design of our products. When developing a recipe, we put no barriers in our way. Both in terms of ingredients and in terms of production, where the great versatility of the production tool allows us to give free rein to the most beautiful creations possible.

Thanks to the scientific rigour and creativity of our teams, each product is developed according to strict specifications. The nutritional profile is carefully studied and the importance of each ingredient is measured.

All stages of product development are carried out in compliance with the IFS/BRC approach (Boufféré and La Copechagnière production sites) and in order to preserve the safety of our customers.

The human size of our company and the proximity between our departments allows us to be reactive and to respond quickly to your expectations.

Quality

and traceability

Quality is at the heart of the manufacturing process. A quality team controls and ensures that the manufacturing processes are respected. All of our production sites are IFS and BRC version 6 certified. In addition, the HACCP approach makes it possible to eliminate all risks of physical and chemical, microbiological, GMO, allergen and fraud contamination of products.

A family history

Our values and commitments

Join us!

Would you like to join a human adventure based on a family history and a social and environmental commitment? Join us to broaden your skills and expertise within a dynamic team and participate in the development of Brioches Fonteneau!

JOIN US!

Would you like to join a human adventure based on a family history and a social and environmental commitment? Join us to broaden your skills and expertise within a dynamic team and participate in the development of Brioches Fonteneau!

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