History of the company
DETAIL BUTCHER OF 3 EMPLOYEES
The first steps: two pigs a week, half a calf, half a beef.
CREATION OF THE CUTTING WORKSHOP
CREATION OF THE SALAISON WORKSHOP: LES SALAISONS DU BREUCHIN
The company is composed of 30 people and has a surface of 1500 m2
PASSAGE FROM HANDICRAFT TO THE INDUSTRIAL DIMENSION
Creation of a new production unit of 3,800 m2
TURNING TO THE COOKWARE INDUSTRY WITH THE NEW BAZIN FACTORY
Creation of the analysis laboratory and an R & D laboratory
1st company in France certified ISO 9002 version 94 and 1st IQF chain in France
SALE FOR EXPORT
1st export sales, Belgium becomes a customer
On November 10, inauguration of the new unit by Prime Minister Dominique de Villepin, the Minister of Agriculture and the Minister Delegate for Spatial Planning.
Establishment of centralization cleaning / disinfection
BAZIN IS THE 18TH NATIONAL CHARCUTIER
BUYING THE COMPANY BY MR. PHILIPPE WAGNER
Philippe Wagner and a college of company executives take over the company from FruitTerroir
THE AMBITION OF OUR GROUP
The national scope, quality through premium ranges, differentiating and valued, and a strategic vision: Build the specialist group of meat products in the East of France.
Launch of the new brand Philippe WAGNER
After two years of research and development, the company launches a new brand of charcuterie products for the retail sector: the Philippe WAGNER brand. Homemade recipes with only ingredients of natural origin.