La Fruitière du Val Evel has its roots in the Morbihan, in the heart of Brittany, where the land, the climate and the sea shape a unique terroir. Since 1962, this family business has been cultivating, selecting and transforming seasonal fruits, with one constant ambition: to preserve the essence of the fruit in every purée.
From fruit growing and red fruit orchards to the processing of purées for professionals, the story of La Fruitière is one of deep attachment to terroir, to the work of producers and to the passing on of artisanal expertise. It brings together tradition, innovation and exacting standards, to offer chefs and pastry makers a true continuity with the fruit, from harvest to the heart of the plate.
The human and family story
The story of La Fruitière du Val Evel is first and foremost a family story, rooted in the terroir of the Morbihan. In the 1960s, a simple and passionate vision came to life: to build a project around fruit, by cultivating, showcasing and transforming local harvests. This founding act, carried out by Georges GUILLEMIN, laid the foundations of a company defined not only by its products, but by the transmission of values, convictions and expertise.
For two generations, the Guillemin family has continued to cultivate red fruits in its Val Evel orchards, here in Brittany. From the origins of its story, its primary mission has evolved significantly, from the trade of fruit grower to that of a solution ingredient supplier for professionals.
Today, the team at La Fruitière du Val Evel is committed to innovating, producing and marketing high-quality, natural fruit purée ingredients, a source of practicality and satisfaction for customers, while ensuring the long-term positive global impact of our daily actions in terms of employee engagement and the progressive integration of environmental challenges.
Nature and openness to the world
Today, at La Fruitière du Val Evel, we claim an attachment to nature and sustainability as a source of inspiration in an era marked by the quest for meaning, the need for social connection and responsibility.
We are proud of our Breton roots. This strong sense of identity, shaped by the rich cultural heritage of Brittany, resonates far beyond our region. Our production facility sits at the heart of our orchards, keeping us close to nature — and that closeness drives the values we stand for: adaptability, commitment, passion, performance and simplicity. We also carry a long tradition of travel and exchange, shaped by the sea that surrounds us. It reflects our ability to balance a deep local identity with the openness to the world that defines us.
Our teams
We are proud to count on the thirty or so employees who work at La Fruitière du Val Evel, a dedicated team committed to offering you the very best. At La Fruitière du Val Evel, our greatest strength lies in the 11 women and 19 men who make up our team. Each employee strives to put their expertise, passion and attention at the service of creating quality fruit purées. Whether in purchasing, processing, packaging, maintenance, logistics, marketing and sales, accounting and human resources, or quality control, all share the same desire: to deliver products that meet your expectations and our values!
- 8.5 years is the average length of service of our employees. Some of them, having been with us for over 27 years, pass on their expertise, experience and passion to new generations.
- 43 is the average age of an intergenerational team ranging from 19 to 56 years old, guaranteeing the dynamism and efficiency in everything we undertake.
From harvest to purée: a respectful process
The processing of redcurrants and blackcurrants begins with a carefully planned harvest, when the fruits have reached their optimal ripeness, to guarantee color, intensity and freshness. Quickly transported to the workshop, they are sorted, washed, crushed and refined to preserve their natural structure as much as possible, before being packaged fresh or frozen.
Our fresh range is processed using an innovative technique called cold pressure pasteurisation (HPP), applied to freshly transformed fruits that are particularly sensitive to heat. Unlike thermal treatments, which degrade flavour, colour and nutrients, HPP uses extreme pressure — up to 6,000 bar — to neutralise bacteria and enzymes, with no heat and no additives. The result: ready-to-use purées and coulis that retain their full freshness and aromatic intensity, perfect for the most demanding professional creations.
This respectful approach ensures that professionals receive purées that are close to fresh fruit, both stable in storage and faithful to the identity of fruits from the terroir.
Passing on expertise to professionals
La Fruitière du Val Evel places the transmission of its fruit expertise to chefs, pastry makers, restaurateurs and central kitchens that use its purées at the heart of its approach. Rather than limiting itself to a simple supply of products, the company embraces a support-driven philosophy, sharing technical advice, recipe ideas and organizing workshops with its distributors.
The teams work in close collaboration with professionals, offering recommendations on dosages, pairings, textures and uses in cooking, pastry, ice cream making and bars. This transmission also takes place through moments of encounter, shared feedback, and exchanges around seasonal menus and evolving trends, so that the purées become a creative tool, not just a raw ingredient.
Conclusion
La Fruitière du Val Evel embodies the meeting point between a generous terroir, a family history rooted in the Morbihan and a fruit expertise passed on to professionals. From harvest to processing, every step is built on respect for the fruit, the producers and the seasons. By combining tradition, innovation and exacting standards, La Fruitière du Val Evel offers far more than a product: it tells a story of fruit, terroir and taste, that every professional can reinvent in their own creations.
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