Breizhine Biscuiterie Thrives Through Sustainable Innovation and Expansion
Breizhine biscuiterie advances in sustainable practices and expands business operations in northern France.
Key Points
- • Breizhine operates in 450 sales locations across northern France.
- • Achieved over 1 million euros in revenue and employs 16 staff, rising to 20-22 in peak season.
- • Utilizes 90 hectares of organic farmland for production of grains.
- • Plans to open Halles Saint-Louis in 2027 despite delays.
In Plougastel-Daoulas, the Breizhine biscuiterie, founded by Yves Philippe, is making significant strides in sustainable business practices while expanding its operations. The company, which distributes its products in 450 points of sale across northern France, has surpassed 1 million euros in revenue and employs 16 full-time staff year-round, increasing to 20-22 during peak seasons. Philippe has emphasized a commitment to sustainability, utilizing 90 hectares of organic farmland on the Crozon peninsula to produce 24 tons of buckwheat and ancient wheat annually, which are milled on-site for use in both the biscuit and restaurant operations.
The biscuiterie has recently innovated its product line to include biscuits made from ancient grains and a distinctive buckwheat almond crumble, attracting interest from chefs and food enthusiasts alike. Moreover, Philippe has successfully launched the gourmet crêperie L’Impératrice, which offers an average of 60 covers and specializes in gourmet dishes that appeal to locals and tourists. In addition to these developments, Breizhine has initiated corporate meal delivery services featuring traditional dishes.
Looking forward, the biscuiterie is preparing for the opening of Halles Saint-Louis in 2027, a project that has encountered delays but demonstrates Philippe's proactive planning and vision for the business's future.