Terre d’Embruns in Guipavas

our difference

Drawing on our family expertise, we prioritise natural ingredients to offer you a range of baked goods with an artisanal look. We have thus developed a caramelised puff pastry that has made our name and sets us apart.
Inspired by the traditional kouign amann, it uses a layering technique known as ‘Touré-sucré’. This technique gives it its distinctive flavour and ensures a crisp, light texture for 12 hours. It gives our pastries a unique crispness and a hint of caramel.
We have made the CARA puff pastry an exclusive, registered and closely guarded manufacturing patent.

AN INDUSTRIAL PROCESS THAT PRESERVES THE AUTHENTICITY OF TRADITIONAL CRAFTSMANSHIP

The quality of our products is of paramount importance to us; we therefore guarantee products that embody naturalness and authenticity.
Our puff pastry is now the hallmark of our company’s reputation.
The sugar used to create our CARA puff pastry is incorporated between the layers, by hand and gradually.
Our production line incorporates Industry 4.0 tools: cobots, predictive maintenance and traceability ensured by ERP. To ensure the highest quality of freezing, our products are flash-frozen using gyrofreeze. Our agile organisation also allows us to adapt our production line to meet any demand and create bespoke products.

A TEAM WITH STRONG PROFESSIONAL SKILLS

Our pastry chefs pass on all of Terre d’Embruns’ expertise to every member of our team. It is through this knowledge-sharing that we develop strong professional skills, combining artisanal techniques with industrial management.
All our products are made in our workshop in Guipavas.
Our team’s expertise is based on processes drawn from traditional artisanal pastry-making methods: our custard, for example, is made from scratch using an authentic recipe and whole milk sourced in France.

CAREFULLY SELECTED, HIGH-QUALITY INGREDIENTS

Some of our raw ingredients are processed on site. This ensures the quality of our processing and helps us preserve our expertise.
For example, our apples are peeled, cored and sliced in our workshop. They are then cooked at a low temperature to create a butter-poached apple.
We take care to produce products of high quality in terms of both appearance and taste, as well as technical standards. This involves a rigorous selection of our raw materials and suppliers. We prioritise local sourcing and short supply chains: our extra-fine butter is made from milk collected in Brittany, and our flour comes from
traditional French farming practices that are sustainable and CRC-certified.

Key Figures

2,000 m² of floor space

74 employees

3 baking workshops

1 production workshop

1 fruit processing workshop