Pâtes D'Armor
Ships orders within 3 to 5 days
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2017
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patesdarmor
Our profession of Artisan Pastier was born in 2013 from an approach of diversification of the activity of breeder of organic laying hens. We have created a range of fresh and dry pasta on the model of the traditional recipe for eggs from organic farming. (no dyes, no preservatives).
Strongly inspired by the traditional Italian recipe, our pasta is made with eggs, extruded by bronze molds and dried at low temperature to preserve all the benefits of the ingredients, these come from Brittany or France. We would like to support the activity and the French know-how and particularly Breton, for the raw materials, but also our bags, labels, cardboard ...
After five years of activity, we now market our pasta to communities (school restaurants, central kitchens, company catering) for fresh. In supermarkets, delicatessens, stores specializing in organic products. The pasta is made from durum wheat semolina and water. We have chosen to replace most of the water with eggs from organic farming. The quality of the products used gives the dough a unique good taste, a fine and soft texture and perfect baking behavior.
We pay particular attention to the selection of our eggs. Throughout our career in poultry farming, we have managed to create a quality production network that allows us to collect eggs from organic farming on a daily basis. These eggs after pasteurization constitute one of the two ingredients of our pasta with durum wheat semolina. We only use high quality durum wheat semolina, from organic farming.
In order to limit our carbon footprint, we deal with suppliers who are mostly local and Breton, from raw materials to packaging boxes. Involved in integration, we work with an ESAT which mobilizes 12 full-time people for the packaging of our products. A collaboration for more than three years.
Strongly inspired by the traditional Italian recipe, our pasta is made with eggs, extruded by bronze molds and dried at low temperature to preserve all the benefits of the ingredients, these come from Brittany or France. We would like to support the activity and the French know-how and particularly Breton, for the raw materials, but also our bags, labels, cardboard ...
After five years of activity, we now market our pasta to communities (school restaurants, central kitchens, company catering) for fresh. In supermarkets, delicatessens, stores specializing in organic products. The pasta is made from durum wheat semolina and water. We have chosen to replace most of the water with eggs from organic farming. The quality of the products used gives the dough a unique good taste, a fine and soft texture and perfect baking behavior.
We pay particular attention to the selection of our eggs. Throughout our career in poultry farming, we have managed to create a quality production network that allows us to collect eggs from organic farming on a daily basis. These eggs after pasteurization constitute one of the two ingredients of our pasta with durum wheat semolina. We only use high quality durum wheat semolina, from organic farming.
In order to limit our carbon footprint, we deal with suppliers who are mostly local and Breton, from raw materials to packaging boxes. Involved in integration, we work with an ESAT which mobilizes 12 full-time people for the packaging of our products. A collaboration for more than three years.
Coming soon
Interested in the Pâtes D'Armor brand?
We will let you know as soon as the products are online
We will let you know as soon as the products are online
