A family adventure

Vitacuire, is first of all the story of two restaurant owners in Lyon, Ginette and Emile KRIEF, who back in 1952 decided to launch into the delivery of frozen puff pastry.

Remaining all along an independent and family company, then later managed by Jean-Yves KRIEF and his two sisters, Vitacuire carried on the traditional expertise in puff pastry in all shapes: cocktail bites, individual pastries along with larger pastries to share.

Since 2010 and the arrival of the third generation growth, the company has kept on innovating and developing new ranges on the canapé market: microwavable cocktail bites as well as brioche pastries.

1952

Vitacuire creation
by Emile Krief and
his wife.

1952

First Vitacuire advert.
First mean of transport.

1954

Creation of the frozen friand.

1972

A dream come true
Construction of the first manufacturing factory in Meyzieu.

1990

Vitacuire expands
The first site becoming too small,
Vitacuire purchases the 54,000m2
current ground in Meyzieu
to pursue its development.

1991

A shared passion
Ginette and Emile’s biggest success
was to pass their passion
to their three children:
Myriam, Josée and Jean-Yves who
now run the company.

1993

A new strategy
Refocusing on Vitacuire core skill:
manufacturing of deep-frozen pastries.
Positioning on the canapé market with
manufacturing of mini deep-frozen savoury pastries.
Move into the international market.

1997

Construction of
administrative buildings.

2002

The success of a new market
For its 50th anniversary, Vitacuire launches into the
private label market.

2010

The story goes on
Share majority taken over by Jean-Yves Krief, with the setting-up of an innovation-oriented strategy.
Arrival of the third generation: Rafael, Anthony and Sébastien.

2013

Launching of “the petits fours express”
An innovation patented on the market of deep-frozen appetizers.

2014

Launching of “the petits brioches”
Creation of a new range on the frozen appetizer market.

2016

aunching of “the briochetta”
The brioche in a bruschetta version, an innovative turn-up on the market.

2018

A family adventure

Vitacuire, is first of all the story of two restaurant owners in Lyon, Ginette and Emile KRIEF, who back in 1952 decided to launch into the delivery of frozen puff pastry.

Remaining all along an independent and family company, then later managed by Jean-Yves KRIEF and his two sisters, Vitacuire carried on the traditional expertise in puff pastry in all shapes: cocktail bites, individual pastries along with larger pastries to share.

Since 2010 and the arrival of the third generation growth, the company has kept on innovating and developing new ranges on the canapé market: microwavable cocktail bites as well as brioche pastries.

1952

Vitacuire creation
by Emile Krief and
his wife.

1952

First Vitacuire advert.
First mean of transport.

1954

Creation of the frozen friand.

1972

A dream come true
Construction of the first manufacturing factory in Meyzieu.

1990

Vitacuire expands
The first site becoming too small,
Vitacuire purchases the 54,000m2
current ground in Meyzieu
to pursue its development.

1991

A shared passion
Ginette and Emile’s biggest success
was to pass their passion
to their three children:
Myriam, Josée and Jean-Yves who
now run the company.

1993

A new strategy
Refocusing on Vitacuire core skill:
manufacturing of deep-frozen pastries.
Positioning on the canapé market with
manufacturing of mini deep-frozen savoury pastries.
Move into the international market.

1997

Construction of
administrative buildings.

2002

The success of a new market
For its 50th anniversary, Vitacuire launches into the
private label market.

2010

The story goes on
Share majority taken over by Jean-Yves Krief, with the setting-up of an innovation-oriented strategy.
Arrival of the third generation: Rafael, Anthony and Sébastien.

2013

Launching of “the petits fours express”
An innovation patented on the market of deep-frozen appetizers.

2014

Launching of “the petits brioches”
Creation of a new range on the frozen appetizer market.

2016

aunching of “the briochetta”
The brioche in a bruschetta version, an innovative turn-up on the market.

2018

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KEY FIGURES

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export sales

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staff

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production surface area

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tons of industrial capacity a year

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turnover under Private label