The future of pastry is on the way

Consumption models are changing and so does Pomone. With the rise of mobility, snacking tends to replace or at least complete traditional seated meals. Single dessert portion gives new opportunities for new tasteful experiences, shorter, more playful, more varied but just as intense.

Pomone relies on its pastry know-how and R&D team to adapt its recipes to new nomadism consumption trend. We keep on using the same high quality and simple ingredients : soft dough, butter, French-origin CRC-certified flour, a generous proportion of fruits. We strive at maximizing flavours in a more innovative, creative and convenient format. Pomone keeps challenging itself when it’s about matching its customers’ expectations.

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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The future of pastry is on the way

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

Pomone desserts adventure started with the tarte tatin.

These treats that make the difference !