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Published September 21, 2026

THE MAKING OF KNACKS

Published May 27th 2026

Our commitment to "Allergen-free"

Published March 10, 2026

The perspective of a workshop manager

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Other news

Published March 2, 2026

CFIA 2026 presence!

Published 24th February 2026

New! Cooked Pork Pepperoni

Published 24th February 2026

Gender equality index result

Published 22th December 2025

Happy Holidays! ✨

Published 22th December 2025

The European Union is co-financing a project at André Bazin's.

Published 17th December 2025

Staff Meeting 2025

Published 15th December 2025

A diploma of commitments

Published November 27, 2025

IFS FOOD Certification:

Published November 21, 2025

One company, 3 brands, 3 answers:

Published November 14, 2025

Have you ever used André Bazin products?

Published October 30th 2025

André Bazin in Rose!

Published October 16th 2025

Bacon: a versatile and demanding ingredient

Published September 26, 2025

Bacon: a technical ingredient, much more complex than it seems

Published 7th August 2025

André Bazin's Merguez pizza

Published May 20th 2025

Our “No Added Sugars” Commitment

Published March 10, 2025

Why does André Bazin rhyme with feminine?

Published 28th February 2025

Gender equality index result

Published 8th January 2025

Our commitment Natural smoking

Published 6th December 2024

André Bazin: A constant commitment to quality

Published October 25th 2024

Our proactive approach

Published October 10th 2024

Our vision of the market: Frozen pizzas in GMS

Published September 12, 2024

Do you know the value of PGI smoked sausages?

Published September 12, 2024

Do you know the differences between the three types of ham?

Published September 6, 2024

Our vision of the market: The snacking offer in chained bakeries

Published 1th August 2024

We explain nitrites to you!