Les Délices Bressans
Ships orders within 3 to 5 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2002
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les.delices.bressans
We are an agricultural company made up of 5 partners: Mickaël, Mathieu, Nicolas, Wilfried and Manon. Another person completes our team, Angélique, employee for the processing part.
We farm over 300 hectares to produce 90% of the feed for our herd. We look after our 180 dairy cows and their offspring every day. Morning and evening milkings by us in our milking parlour.
Our structure may impress at first glance, but we are only a group of several farms which allows us to free up some time and improves working conditions. Reduced to the person, it is as if we each had 30 cows and 50 hectares, or a small farm today!
Within our farm, we are committed to protecting our environment and our animals in various ways:
Respect the environment :
Collecting rainwater for washing.
Production of electricity through methanisation.
Use of solar panels producing electricity for our own consumption.
Production of hot water thanks to methanisation for the milking parlor and the yoghurt processing laboratory (drying oven).
We recycle our cooling water (milk tank, yogurt pasteurizer) to water our animals.
Our operation produces more electricity than it consumes.
Animal wellbeing :
The food for our animals is as local as possible, we produce the majority of it
The living areas are animal friendly. They have access to pastures, courses and outdoor spaces.
Natural cultivation methods:
Reduction of chemical fertilizers thanks to anaerobic digestion (digestate).
Reduction in the use of synthetic phytosanitary products.
Crop rotation and organic matter input to our soils.
An interaction between wild species is cultivated to promote natural pollination.
We are also producers of wheat for Label Rouge flour
Angélique and Manon work every day in the laboratory to produce yogurts, pasteurized milk or dessert creams.
The milk from our cows is used every morning to fill the pasteurizer. It is heated to be pasteurized (destroy bad bacteria that may be present) at 84°C for 20 min and then cooled to 44°C to be inoculated with “good” bacteria which transform the milk into yoghurt! We then add sugar and flavorings, or nothing at all for nature!
This mixture is passed through the packaging machine which fills the jars, seals them with the lid and the dates. We collect the pots to take them to the oven (a room heated to 42°C for about 4h30), so that the bacteria do their job 🙂 The yogurts are cooled quickly and here are your Délices Bressans ready to be tasted!
We farm over 300 hectares to produce 90% of the feed for our herd. We look after our 180 dairy cows and their offspring every day. Morning and evening milkings by us in our milking parlour.
Our structure may impress at first glance, but we are only a group of several farms which allows us to free up some time and improves working conditions. Reduced to the person, it is as if we each had 30 cows and 50 hectares, or a small farm today!
Within our farm, we are committed to protecting our environment and our animals in various ways:
Respect the environment :
Collecting rainwater for washing.
Production of electricity through methanisation.
Use of solar panels producing electricity for our own consumption.
Production of hot water thanks to methanisation for the milking parlor and the yoghurt processing laboratory (drying oven).
We recycle our cooling water (milk tank, yogurt pasteurizer) to water our animals.
Our operation produces more electricity than it consumes.
Animal wellbeing :
The food for our animals is as local as possible, we produce the majority of it
The living areas are animal friendly. They have access to pastures, courses and outdoor spaces.
Natural cultivation methods:
Reduction of chemical fertilizers thanks to anaerobic digestion (digestate).
Reduction in the use of synthetic phytosanitary products.
Crop rotation and organic matter input to our soils.
An interaction between wild species is cultivated to promote natural pollination.
We are also producers of wheat for Label Rouge flour
Angélique and Manon work every day in the laboratory to produce yogurts, pasteurized milk or dessert creams.
The milk from our cows is used every morning to fill the pasteurizer. It is heated to be pasteurized (destroy bad bacteria that may be present) at 84°C for 20 min and then cooled to 44°C to be inoculated with “good” bacteria which transform the milk into yoghurt! We then add sugar and flavorings, or nothing at all for nature!
This mixture is passed through the packaging machine which fills the jars, seals them with the lid and the dates. We collect the pots to take them to the oven (a room heated to 42°C for about 4h30), so that the bacteria do their job 🙂 The yogurts are cooled quickly and here are your Délices Bressans ready to be tasted!
