Bakery know-how since 1926

Founded in 1926 by Sébastien DEFROIDMONT, the company constantly prepares quality food to the taste of gourmets products. It is today in the village of Maroilles, famous for its cheese, that the company is located on 3900m2. We like to adapt to your expectations and to make unique and innovative products thanks to our know-how on the dough.

The company DEFROIDMONT manufactures recipes, sweet recipes and baked goods (Bakery Tart with Cheese, Mini Brioche, Tart Vergeoise, Cramique). This passion goes beyond the job well done! Also, we invite you to share the authentic Art de Vivre des terroirs de France. Each gastronomic specialty that we propose you to taste finds its origin in our culinary heritage.

Christophe Campion

Christophe Campion

Chief Executive Officer

Jimmy Bricout

Jimmy Bricout

Factory Manager

 

A little bit of history

1926
In 1926 the first pastry chef of the family, Sébastien Defroidmont founded his company, Defroidmont has been evolving since then, preparing quality products that delight gourmets.
1960
Jean-Jacques Defroidmont, the son, took over the business and decided to move to Felleries to create new succulent recipes while continuing to combine culinary talent and terroir. At the time, madeleines, vol-au-vent and pies for local communities were made there. As production has diversified and the slogan “Our terroirs have talent!” Was born.

Flamiche with Maroilles, Crottins Avesnois, Mini-madeleines, Sugar Pie and Vergeoise, DEFROIDMONT specialties testify to a traditional know-how inherited from four generations of master pastry chefs.

1993
The five brothers and sister of the present generation took over together.

And from 1997 to today, it is in Maroilles, a charming little village in the North of France, famous for its millenary cheese, that the company is established. 

2009
The production unit doubled in volume to meet the growing demands of consumers. The company has, at the same time, begun the process of obtaining the IFS (International Featured Standard) certification, which represents a real guarantee of quality for an agri-food company. She got it in 2011.
2012
DEFROIDMONT was equipped with 100% electric cars to carry out its surveys. A sustainable and ecological investment in line with the organic certification obtained in 2008 and respect for the environment: values to which DEFROIDMONT has been attached since its creation. Indeed, Sébastien Defroidmont delivered his customers by horse.
2020
After long years at the head of the company, Mr Jacques DEFROIDMONT will have a well deserved retirement. At this ocasion, the company is transmitted to Mr Christophe Campion, which is also from the region and in the bakery industries since a long time ago. It is important for him to continue the mission of the company in order to provide to the most the teritory specialities.

At that time, the company become “MAISON DEFROIDMONT”, reinforcing his territorial aspect and the familial spirit of the organisation.

A semi-industrial manufacturing process

Our industrial tool has been built around the dough based on the quality of our products.

We select the best flours and give to our dough a double fermentation by a pointing in tank to create the natural aromas and a slow fermentation to give volume without brutalizing the dough … so many simple gestures many times renewed, but which transformed this knowledge – make craftsmanship in a passion for quality.

As our products are manufactured, we are automated to finally offer a suitable packaging and hermetic for optimal freshness.

Our recipes are exclusive, the pasta of our pies are spread and garnished by hand and each phase of the development is done with rigor to guarantee the best quality and the satisfaction of our customers.

 

Our suppliers: proximity and traceability

Our production is 100% French and more than 80% of the materials used in our products are of local origin, this approach rooted in the terroir and the quality is part of the current modes of consumption.

Meet some of our partner

Lesaffre

Marcq in Baroeul

Levures

Yeasts More than a century and a half after its creation, Lesaffre’s expertise in manufacturing, fermenting and processing yeast continues to be cultivated day after day, for bakery, taste and pleasure actors. food, biotechnology … 

Waast Mills

Mons in Peele

Flours

In 1021, at the top of the hill of Mons en Pévèle, a windmill was erected to grind wheat and rye. A thousand years later, we still grind on top of the mountain. Each generation Waast gave a miller love of the trade with the qualities of innovation, initiative and management.

D2I workshop

Laon

Fruit preparations

Since 1996, the Richard family has been developing simple, natural fruit-rich preparations without adding unnecessary additives to premium recipes. In addition to its ready-to-use fruit collection, AtelierD2I creates tailor-made recipes for artisans and industrialists

Authenticity, Innovation & Agility

Maison Defroidmont is continuously improving and working on :

  • The reduction of sugar and saturated fat levels
  •  Reduction of ingredients and elimination of synthetic additives in favor of natural products
  • Fiber or protein enrichment
  • Packaging adaptations to consumer needs and to reduce waste (Development of mini formats)
  • Establishment of a more local supply chain, focused on sustainable development.

Finally, we like to listen to our customers, in order to answer with responsiveness and agility to their needs. 

 

 

Nous contacter

Our contact

159 Grand Rue
59550 Maroilles

+33(0) 3 27 84 5 65

Christophe Campion

Christophe Campion

Directeur Général

Jimmy Bricout

Jimmy Bricout

Directeur Industriel

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