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“La Fabrique” Origin and History
The Swiss fine bakery ”La Fabrique” traces its roots back to 1934 and is now the market leader in natural cocktail snacks and appetizers. For three generations, the Cornu family from Switzerland has been cultivating the art of traditional bakery and strives to provide consumers with products that are beyond reproach in quality and taste.Family tradition since 1934
The village bakery was founded in 1934 by André Cornu. In the 1960s his son, Paul-André, took over and developed the family business, building the foundations of the current company. André’s signature know-how was integrated into the manufacturing process. Machines were especially designed to automate the master baker's gestures. Sophisticated technology combined with specifically selected raw materials, allow the Cornu family to continually improve the quality of their products.
Today, the company is run by the third generation. Under the direction of Marc-André Cornu, the company is still growing and continues to expand in Switzerland and abroad, while maintaining a human size and without compromising on raw materials.
Facts & Figures
The butter we process each year is equivalent to the milk production of about 2,600 dairy cows. Each year, the cheese used represents the equivalent of the milk of about 460 dairy cows.
The Cornu Group employs just over 340 people.
Every year we transform the equivalent of 1,030 hectares of wheat (the surface of 1'442 football fields!)
Around 28,800 Pretzels can be produced per hour.