Present for the first time at the Marché des pays de l’Aveyron in Bercy, the company led by Virginie and Christophe Bailly hopes to develop its links with Paris at the same time.
Offer ice cream “made in Aveyron”. This is the challenge Philippe Laurichesse took on when he founded Glacier de l’Aubrac in 2018. But already in a short time the company has changed a lot. A year ago, the founder sold his company to Virginie and Christophe Bailly, who now hope to develop the brand. Originally from Oise, the couple, who worked in a completely different environment – she was an asset manager in a bank while he was a salesman at Playstation – decided to turn to Aveyron, where he has family ties. This first step takes place in Cordes-sur-Ciel, with our neighbors in Tarnais, where they are opening a wine bar aptly named “Planche de Bacchus”.
A shop in Rodez
Then the opportunity to buy the Aubrac glacier presented itself. “When we tested the ice creams, we were immediately convinced!”, remembers Virginie Bailly. So they buy the company while keeping the winning recipe. The production laboratory remains located on the Boulevard d’Estourmel in Rodez, in the Raynalde tower, and retains its ice cream maker, Christian Druilhe, former owner of the cathedral bakery, a true Ruthenian institution.
Production from A to Z
“Ice cream is very technical, even more so than pastry!”, assures the woman who, in addition to managing the administration, supports Christian Druilhe in production. Because the Aubrac glacier ensures that its products are made from A to Z. “When we offer a salted butter caramel ice cream, we make the caramel ourselves in a pot,” she quotes. As for the milk, it is bought from a cooperative that brings together Aveyron-Cantalian farms. “Our products do not contain additives or colourings, the aim is to be as close as possible to the natural taste of the product,” explains the manager.
Develop the activity in Paris
In order to develop the business and sell more and more ice cream, but also frozen pieces, Vacherins and other desserts, last December a shop was opened on rue Corbières in the historic center of Rodez. But the company does not only work through direct sales. The products are offered in supermarkets such as Halles de l’Aveyron or certain Leclerc and Intermarchés. Then one of the main work areas is done with restaurants.
About twenty are supplied by the Aubrac glacier, of course in Aveyron, but also in Paris. Which certainly motivated the company to join the Aveyron market for the first time this year. At Bercy they will be installed on stand number 40, for what looks like a real challenge. “Especially in terms of logistics,” says Virginie Bailly “These are products that require negative cold storage, that’s nothing, and then there’s also the issue of the quantities that need to be transported.”
“We already work with breweries run by residents of Aveyron”
Especially since they have never participated in the event, the professionals do not yet know which foot to dance on or which recipes to anticipate. However, the market’s reputation seduced them, as did the bridge it offered the capital. “We already work with breweries owned by Aveyron residents in Paris, this is an area that needs to be developed. These are people who defend the local terroir and are often committed to offering quality products,” assesses the native of Oise. So let the residents of Ile-de-France prepare for what Glacier de l’Aubrac intends to make its place in Paris.
