The family company that makes Marie Morin desserts (in Quessoy; 55 employees; 2017 turnover: €17 million) has built a fine reputation. Its famous chocolate mousse in its glass pot is the company’s flagship product and represents 45% of its business. But the brand offers around thirty product references and regularly launches new products. In 2018 alone: Liège chocolate, organic chocolate cake and organic crème brûlée, orange peel financier and dark chocolate fondant. The chocolate mousse is now available in a small format.
The managers, Bruno and Eric Morin, emphasise: “Our desserts are made with quality products, without colouring, preservatives or flavour enhancers“. Their specialities are sold in supermarkets in France, but also in Belgium, Spain, Austria, and Slovenia. With €4.5M invested in three years for the automation of certain production lines, the company now produces between 60,000 and 65,000 desserts per year. It is also expanding the surface area of its workshop and moving its R&D lab to a neighbouring building that will also be targeted at the consumer, with tastings offered.
Source : Ouest France – 11/06/2018
Photo credit : Marie Morin