Sweet and savoury food preparations – tailor made | commercial@agrodoubs.com | +33 (0)3 81 86 58 59
Located in the heart of the Franche-Comté region, Agrodoubs began its history in the 1970s.
In 1993, Georges Bourgon, the eldest son of company founders Albert and his wife Marguerite Bourgon, took over and diversified production, notably with custard, which became the company’s flagship product.
In 2001, Georges was joined by Arnaud Lavergne, partner and Managing Director of Agrodoubs. The following year, the dessert preparations business began. “We have milk, eggs and the know-how to work with bacteriologically sensitive products,” explains Arnaud Lavergne. The first Agrodoubs crème brûlée preparation was developed using raw materials from the Franche-Comté region of France!
The two then developed a supply strategy, with an R&D department and a network of chefs to create simple, homemade recipes for Agrodoubs culinary preparations.
And so the adventure began. Subsequently, the product ranges diversified and became a real hit with food professionals.
Faced with this growth in business, Agrodoubs expanded in 2017 to double its production area. Today, Agrodoubs is expanding its export business to Europe, the United States, the Middle East and Asia.
Creation of Agrodoubs, to industrialize the breaking and pasteurization of egg products and market them to professional customers.
Arnaud Lavergne joins the company as Managing Director of Agrodoubs, in partnership with Georges Bourgon.
Launch of an eco-responsible range of dessert mixes made from ingredients sourced from short supply chains, under the “Délices de Courbet” brand.
FSCC 22000 and ISO 22000 certification (replaces IFS certification)
Quality assurance that guarantees regulatory compliance and respect for customer requirements.
