Deep-frozen technology

Industrial deep-freezing methods ensure one of the highest standard in tasting satisfaction. Forget about soaked products when defrosting

Deep-frozen technology consists of abruptly decreasing food temperature at core down to -18°C/0°F. Water turns into thin crystals and leave cell membrane intact. Food recovers all its freshness and flavours while defrosting. Economically, qualitatively and ecologically speaking, deep-freezing remains a serious option for the future. Chilled products under controlled temperature require a lot of plastics and packaging to limit the risks of cold chain disruption. Spread the word! It is more virtuous to eat frozen products with an industrial deep-freezing technology.

Olivier, Maître Chocolatier, 20 years of passion along with Pomone.

Pâtisserie is a complex and highly technical discipline - no space for amateurs! Since the 2000s, Olivier brings his...
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Pomone desserts adventure started with the tarte tatin.

The first traditional pastry workshop was built in 1992, in the middle of the orchards in Champigné.
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These treats that make the difference !

Baked and peeled apples, French toast (pain perdu)… we all have food that reminds us of our childhood! Our...
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Deep-frozen technology

Olivier, Maître Chocolatier, 20 years of passion along with Pomone.

Pomone desserts adventure started with the tarte tatin.

These treats that make the difference !