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Délifrance’s Research & Development team comprises of:

  • 25 engineers and product development managers coming from Bakery & Patisserie backgrounds, spread over 5 sites.
  • More than 300 new products developed each year.
  • Bakery knowledge supported by renowned French Chefs such as Tony Lallement, our pâtisserie chef, who worked for the French President at the Elysée Palace and the Michelin Star Chefs the Pourcel Brothers (Le jardin des sens) who endorsed our Héritage rustic bread range.

    For more than 30 years, Délifrance innovates by proposing practical and indulgent products. This innovation has been developed based on the 4 major trends:


  • 2007: Délifrance launches The Seafood Basket which was voted Product of The Year by French Consumers
  • 2008: Délifrance launches l’Expérience chocolat - rich chocolate based dessert
  • 2009: Délifrance launches the Maison Héritage stone baked bread range


  • 1978: Délifrance invents the frozen part baked baguette
  • 1995: Délifrance invents Provencette: a hot grilled sandwich concept for foodservice
  • 2000: Délifrance launches Déliquick: thaw and serve breads
  • 2005: Délifrance launches Oven prove viennoiseries
  • 2008: Délifrance launches la Grande Baguette in MAP
  • 2010: Délifrance launches Crousty Pie


  • 2006: Délifrance launches Délivital in bread and pâtisserie : « low fat » desserts. It also launches its Omega 3 bread range
  • 2009: Délifrance commits to naturality, with products free from hydrogenated vegetable fats and artificial colourings and preservatives


  • 2010: Délifrance launches organic bread and viennoiserie products

Tony Lallement