A locally established manufacturer.

Creation of the Moulin de Jabert Restaurant in Castelsarrasin.

Creation of a building dedicated to the production of its frozen specialties, on the banks of the canal, in the Barraouet area.

Association with the BELIN company.
Construction of a new production tool in order to meet growing customer demand.

May 21th, 1987

Signature of the partnership between BELIN and the famous Parisian caterer and pastry chef Gaston LENÔTRE, symbol of quality and French gastronomy.

Henri Talazka, CEO of BELIN and Gaston Lenôtre, founder of the famous house LENÔTRE, during the signing in Castelsarrasin

Creation, with the support of the LENÔTRE teams, of the famous "Plaisir aux Noix", Lenôtre recipe.

Development of the tant pour tant technique: mixture of stiffly beaten egg whites, almonds and sugar.

Still available in the frozen aisles of supermarkets, Plaisir aux Noix has convinced hundreds of thousands of consumers and has been available in several flavors.

10 million euros invested in the manufacture of macaroons and sweets.

Manufacture of the first assortment of macarons in the frozen section with 4 flavors of macaron (chocolate, lemon, raspberry and pistachio).

Deployment of macaron expertise in the Bakery and Pastry department.

The Castelsarrasin entity joins the LABEYRIE group.

The company will be called LABEYRIE TRAITEUR SURGELÉS and will strive to develop the macaroons activity in all departments.

Creation of the "Bar à Macarons"® concept: a UNIQUE concept of assisted sale of macaroons in supermarkets and hypermarkets, where the consumer can compose his assortment according to his tastes and his needs, as at his pastry chef.

A new era with the AJINOMOTO group, a Japanese agri-food company offering frozen specialties, and in particular a wide range of pastries for major foodservice players.

Specializing in desserts to share or individual, the Ajinomoto company manufactures in Japan more than 4,500 tons of pastries per year for major local and international food service players, out of more than 100 references.

The Ajinomoto group, wishing to expand its expertise and its pastry offer with emblematic local products, naturally elected the macaron as the ideal candidate for the European and global market.

Iconic product of French pastry and known all over the world, the macaron is available on all markets, and proudly symbolizes the French way of life.

The Castelsarrasin site can thus count on a solid group, with a desire to deploy activities over the long term.

To support the deployment of the Macaronade de Castel, the Ajinomoto group has notably invested >5 M€ in production capacity, teams (152 to 195) and methods (secret!).