What a story !

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.



2016

La Fermière FRESHENS UP

…new packaging, new logo,
La Fermière gets a new look !

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1

2015

ANOTHER CREATION

La Fermière launches its « Brassé » (stirred yogurts) range.

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2

2014

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.

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3

2013

Even more fruits !

75% yogurt + 25% fruit =
My Smoothie yogurt !

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4

2010

La fermière keeps up with the times

Creation of a new La Fermière brand image :
more modern, more contemporary,
yet always as genuine.

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5

2008

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.

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6

2006

A mountain in your pot

La Fermière designs a yogurt to be turned out onto the plate :
the MONTAGNE DE PLAISIR range.

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7

2002

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.

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8

1997

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 !

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9

1995

Always indulgent !

La Fermière launches the first industrial
Tiramisus and Panna Cottas.

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10

1990

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.

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11

1987

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 ».

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12

1970

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.

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13

1965

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.

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14

1960

Beyond Marseille

Innovation and creativity come together and give
birth to the first garlic-flavoured industrial cheese !

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15

1952

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 !

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