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.
million packets produced each year
production facilities in Switzerland, France and Romania
hectares of wheat processed annually
million Euro in revenue each year
For four generations, we’ve been perfecting our authentic artisan recipes and adapting our production lines to replicate the traditional techniques of master bakers.
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.
We select only the highest quality raw ingredients. Thanks to our expert skill in processing the ingredients, the quality of our products is unrivalled.
We constantly develop and test new recipes to respond to market trends and satisfy the needs and wants of consumers.
Thanks to our production tools and flexible organisation, we’re able to respond to any request—regardless of volume and recipe—in no time at all.
We like to make life easier for our customers and find bespoke solutions. Thanks to our vast experience in the retail sector, we’re no strangers to outstanding service!
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.
Paul-André Cornu succeeds his father. He develops the first production tool designed to meet growing demand.
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.
Cornu products are exported to several European countries for the first time.
The company's premises are expanded
The company's current production facility in Champagne is built.
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.
A new production facility opens in Fontain, in the Doubs department of France.
The Fontain site expands and a new puff pastry flûte production line is established.
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.
Holle, Switzerland's leading producer of long-lasting wholegrain bread, joins the Group's portfolio.
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.
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.
Cyril and Damien Cornu, representing the fourth generation of the family, join the Group's management board.