Makers of fine, artisan baked goods

FOUR GENERATIONS OF SKILL

 

Since 1934, we’ve been making classic baked goods, adopting a passionate approach that embraces both tradition and innovation. Whether you’re feeling peckish or very hungry, our high-quality products are globally synonymous with delicious shared moments and mouthwatering delights.

400

employees

150

million packets produced each year

6

production facilities in Switzerland, France and Romania

1030

hectares of wheat processed annually

55

countries served

120

million Euro in revenue each year

WHAT SETS US APART

Unique expertise

For four generations, we’ve been perfecting our authentic artisan recipes and adapting our production lines to reproduce the traditional gestures of the master baker.

Naturally delicious

Our traditional range is free from preservatives, additives and other artificial flavour enhancers. We prefer to give the ingredients the time they need to develop amazing flavours.

Exceptional products

We select only top-quality raw materials. Thanks to our expert skill in processing the ingredients, the quality of our products is unrivalled.

Embracing innovation

We are constantly engaged in developing and testing new recipes to respond to market trends and satisfy consumer desires.

Fully agile every time

Our production tools and flexible organization enable us to respond rapidly to all your requests, whatever the volume or recipe.

Premium service

We like to make life easier for our customers and find tailor-made solutions. Thanks to our vast experience in the retail sector, we’re no strangers to outstanding service!

A FAMILY AFFAIR

1934

André Cornu opens his bakery in Champagne (VD). In just a few years, his butter-based flûtes gain a glowing reputation well beyond the village.

1960

Paul-André Cornu succeeds his father. He develops the first production tool designed to meet growing demand.

1962

Cornu SA is founded and a new factory is built in Champagne. The company's first production lines are established, with machines specially designed to automatically perform the techniques of master bakers. Artisan skill is a vital part of the manufacturing process.

1965

Cornu products are exported to several European countries for the first time.

1972

The company's premises are expanded

1985

The company's current production facility in Champagne is built.

1990

Paul-André Cornu hands over the running of the company to his son Marc-André. He pursues the Group's growth policy, both in Switzerland and abroad, without ever compromising on product quality.

1992

A new production facility opens in Fontain, in the Doubs department of France.

2001

The Fontain site expands and a new puff pastry flûte production line is established.

2008

The Group acquires the Roland brand, whose pretzels and Zwiebacks have delighted Swiss consumers for generations, and Cansimag France, a puff pastry flûte production unit in Saint-Amarin, in the Haut-Rhin department of France.

2011

Holle, Switzerland's leading producer of long-lasting wholegrain bread, joins the Group's portfolio.

2016

The La Fabrique venue opens in Champagne. This colourful building features an interactive museum, a shop selling the Group's products, a restaurant and more.

2017

The La Fabrique brand is established. The worldwide media coverage received thanks to the sponsorship of Genevan skipper Alan Roura during the 2016 Vendée Globe impelled the Group to develop a comprehensive range of products available worldwide.

2022

Cyril and Damien Cornu, representing the fourth generation of the family, join the Group's management board.