SILL (the “Société Industrielle Laitière du Léon) was created in 1962 by two families of butter merchants: the Falc’huns and the Léons, who both came from Aber country in North Brittany and decided to join forces to collect, produce and process milk.
1970s and 1980s
These early years saw the company develop on an industrial scale and set up our main processing plants:
- The drying tower
- The butter factory
- The UHT production unit
1980s and 1990s
SILL diversified into processed food:
- Ready-to-drink, long life (UHT) fruit juices
- Ready-to-serve long life (UHT) soups
- Frozen ready meals
2000 - 2010
We strengthened our group’s position in the dairy products market through:
- Setting up a production unit for speciality cheeses (cream cheese).
- Setting up an office in Singapore.
- The acquisition of Le Gall creamery in Quimper (market leader in churned butter).
- The acquisition of Malo dairy in Saint Malo (specialists in traditional ultra-fresh products and milk powder made using the Hatmaker roller method).
SILL has been moving in new directions with a number of major projects:
- The acquisition of Saveurs Cristal in Paris and in Petre (East Brittany), makers of frozen cocktail snacks.
- The acquisition of Le Petit Basque dairy (near Bordeaux), specialists in ultra-fresh sheep’s milk products.
- The installation of a biomass boiler at our main site in Plouvien enabling us to reduce our carbon footprint by 10,000 tons.