When did the story start ? What was La Fermière like at the begining ? To find out, travel back in the past
and discover La Fermière’s creativity over time, love of good products and genuine indulgence.
La Fermière FRESHENS UP
…new packaging, new logo,
La Fermière gets a new look !
La Fermière launches its « Brassé » (stirred yogurts) range.
Just out of the oven pots
La Fermière launches the « Cuit au four » (oven-baked) range with a
delicious Crème Caramel and a Rice Pudding.
Even more fruits !
75% yogurt + 25% fruit =
My Smoothie yogurt !
La fermière keeps up with the times
Creation of a new La Fermière brand image :
more modern, more contemporary,
yet always as genuine.
La fermière in the heart of Provence
La Fermière moves to bigger and more modern premises in Aubagne. The company thereby tripled its production capacity, thereby meeting increasing demands from foreign markets.
A mountain in your pot
La Fermière designs a yogurt to be turned out onto the plate :
the MONTAGNE DE PLAISIR range.
such lovely ingredients !
Taken over by the Tarpinian Group, La Fermière, a small family-run company, changes its status and becomes an SME. The company contnues to imagine high-quality dairy products, while focusing on the selection of fine ingredients and the use of traditional methods.
The famous terracotta pots
Arrival of yogurts packed in terracotta pots with two flavours : plain and vanilla. A unique and innovative process was developed in order to infuse vanilla pods directly into milk and cream. Quality is more than ever the focal point !
Always indulgent !
La Fermière launches the first industrial
Tiramisus and Panna Cottas.
What's for dessert ?
La Fermière notices that babies and children should also have yogurts specially designed for them and starts designing desserts for babies.
Wedding on a bed of fruits
Always Innovative, La Fermière launches a new range of two-layer stirred fruit yogurts packed in glass pots : « Monts Plaisir ».
Creation, Creation, Creation
La Fermière launches the first caramel-flavoured desserts packed in glass pots and a full range of "Brousse", an authentic Mediterranean whey cheese.
Such levoly pots !
Flavoured yogurts packed in waxed cardboard pots take their first steps. These are still available today in La Fermière's "Tradition" range.
Innovation and creativity come together and give
birth to the first garlic-flavoured industrial cheese !
All is already in the pot
François Guinchard launches in Marseille a yogurt combining taste and quality. Indulgence and creativity are already there as this is a first on the market !