Maison Landemaine

What Maison Landemaine does

Maison Landemaine is an artisanal French boulanger-pâtissier founded in 2007 by Rodolphe Landemaine (trained at CEPROC and Les Compagnons du Devoir, with experience at Ladurée, Paul Bocuse, Lucas Carton, and Hôtel Bristol) and Yoshimi Ishikawa. The company operates a retail network of 20 boutique bakeries — 17 across Paris neighborhoods and 3 in Tokyo via the wholly-owned Maison Landemaine Japon subsidiary under parent holding SAKURA INVEST (54 B Rue de Clichy, 75009 Paris; capital social €4,065,034). Each boutique is uniquely designed around its site and frequently includes tea rooms and terraces, positioning the stores as destination retail rather than commodity bakeries. Products are made on-site (Fait Maison certified), with 100% biological/organic sourcing for breads, CRC-certified wheat, no additives or preservatives, and a plant-based pastry range launched in 2016. Core production techniques include 24–48 hour natural leavening fermentation, hand-shaped viennoiserie and lamination by Parisian chef touriers, and 27 hours of artisan work per Panettone.

The product portfolio spans five year-round categories (Boulangerie, Viennoiseries, Pâtisseries, Offre Salée, Épicerie) plus seasonal specialties (Bûches de Noël, Panettone, Galette des Rois) and a Traiteur/Réception catering offer. Pricing is publicly disclosed on retail galettes (individual €4.80; family formats from €17 to €51) and through a transparent B2B discount structure (20% pickup discount at €500+ HT monthly; 5–10% delivery discounts above €500 HT with €9 HT delivery fee). The B2B/Professional division sells to hotels, restaurants, and event planners under a sales-led motion with dedicated account management, monthly invoicing for Grand Comptes (clients above the specified monthly order thresholds), and bespoke product development.

Maison Landemaine employs between 251 and 500 people (approximately 300 collaborators including 50 apprentices), with 100% CDI (permanent) contracts and average tenure exceeding 3 years. The GTM motion is dual: direct-to-consumer through physical retail, and sales-led for the B2B channel. Distribution is exclusively company-owned retail plus direct B2B delivery; there is no proprietary e-commerce site for consumers, with delivery outsourced to Deliveroo and store discovery handled through Google Maps. Marketing relies on the brand website/blog, organic social, press relations (downloadable press kit), and a dedicated recruitment page. The company is private, unlisted, with no disclosed external investors, no funding rounds, and ownership retained by the founding family via SAKURA INVEST.

Name

Maison Landemaine

Legal name

SAKURA INVEST

Website

https://maisonlandemaine.com

Company type

Private

Founded year

2007

Operating status

Operating

Headcount range

251–500 employees

Short description

Maison Landemaine is an artisan boulanger-pâtissier operating 20 retail bakery locations across Paris and Tokyo, serving individual consumers and B2B hospitality clients with organic artisan breads, pastries, and professional catering services.

Ownership category

akta.pro rank

Headquarters

HQ city

Paris

HQ country

France

HQ region

Europe

Offices3 records

Markets served

GTM type

B2B and B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Marketing or Sales

Revenue model

1. Retail Bakery Sales: Direct sales of artisan breads, viennoiseries, pastries, and savory items through 20 company-owned retail locations in Paris and Tokyo. Customers purchase in-store with tea room and terrace seating at select locations.
2. Professional/Catering Services: Event catering for private and corporate events, bespoke product development for restaurateurs and hoteliers, and regular supply agreements with volume discount programs for B2B clients.
3. Wholesale/Bulk Orders: Monthly ordering programs for professionals with tiered discounts based on order volume and fulfillment method (pickup vs delivery). Large account program for clients with monthly orders exceeding €300 HT.

Pricing tiers

Go-to-market motion2 records

Distribution channels4 records

Marketing channels6 records

Core offering

Maison Landemaine is an artisanal boulanger-pâtissier that produces and sells hand-crafted breads, viennoiseries, pastries, savory items, and grocery products through 17 company-owned retail locations in Paris and 3 in Tokyo. The offering is complemented by a dedicated B2B professional division providing event catering (private and corporate), bespoke product development for restaurateurs and hoteliers, and monthly bulk ordering programs with volume discounts.

Product overview

Maison Landemaine operates as an artisan boulanger-pâtissier with a multi-format offering centered around 20 bakery-patisserie boutiques (17 in Paris, 3 in Tokyo). The core product portfolio consists of five interconnected categories: Boulangerie (artisanal breads with natural levains and 24-48 hour fermentations), Viennoiseries (hand-shaped croissants and pastries), Pâtisseries (seasonal pastries and tarts), Offre Salée (savory sandwiches and salads), and Épicerie (jams and culinary items). The offering is complemented by seasonal specialties including Bûches de Noël (Christmas yule logs), Panettone (holiday Italian cake, made since 2007), and Galette des Rois (Epiphany King's cake), plus Traiteur/Reception catering services for professional and private events. All products emphasize natural ingredients, biological/organic sourcing, vegetarian and vegan options, and seasonal approaches, with the company holding the Gold Medal of Boulangerie and promoting a responsible consumption ethos.

Differentiator

Problem solved

Functional benefit

Products and services

• Boulangerie (Artisan Breads) Artisan bread offerings including traditional baguettes, rustic loaves, organic breads, and specialty breads made with natural levains and 24-48 hour long fermentation. Range includes Pain d'Antan, Pain Forestier, Pain Maison, Pain Complet, Pain au Maïs, Tourte de Seigle, Pain Santé, Baguette Tradition, Petit Épeautre, and Tourte de Meule. Sold to retail consumers across Paris and Tokyo boutiques.
• Viennoiseries Hand-shaped croissants, pastries, and breakfast viennoiseries including Croissant, Pain au chocolat, Viennoise Nature, Viennoise Chocolat, Cinnamon Roll, Drops, Chausson aux pommes, and Pain aux raisins. Lamination (tourage) and shaping performed manually by the House's chef touriers daily in Parisian workshops, then blast-frozen to preserve natural fermentation.
• Pâtisseries Artisan pastries and tarts including Flan, Financier, Tarte fine aux pommes, Cookie pistache vegan, Babka, and seasonal pastry collections. Includes both traditional recipes and plant-based varieties following the boulanger-pâtissier approach.
• Offre Salée (Savory Offerings) Savory bakery offerings including sandwiches (Sandwich Thon Crudités, Sandwich Poulet Crudités, Croque Monsieur, Croissant Jambon Fromage), salads (Salade Caesar, Carottes râpées, Avocatofu), Quiche Lorraine, Focaccia garnie, and seasonal soups. Sold in-store for takeaway and tea-room dining.
• Épicerie (Grocery) Grocery items including artisanal jams (Confiture fraise, framboise, abricot), Le Grand Manuel du Boulanger cookbook, reusable tote bags, and bread bags supporting environmental reduction efforts.
• Traiteur / Réception (Event Catering) Event catering service for professionals and private events, including buns, canapés, verrines, charcuterie boards, AOP/IGP cheese boards, and custom creations for receptions. Offers bespoke product development for restaurateurs and hoteliers, with dedicated account management and online ordering via [email protected].
• Bûches de Noël (Christmas Yule Logs) Seasonal artisanal Christmas yule logs available in bite-sized and family formats during the holiday season. Signature varieties include Casse-Noisette, La Roulée Chocolat, L'Exotique, and La Végétale – Marron Griotte.
• Panettone Traditional Italian panettone produced exclusively during the holiday season, made since 2007 with 27 hours of artisan work per unit. Available in two exclusive recipes: traditional with candied fruits and 3 chocolates.
• Galette des Rois Seasonal King's cake for Epiphany available in almond (100% almond cream filling with inverted puff pastry) and pear chocolate varieties, plus Brioche bordelaise. Formats include individual (€4.80), 4-person (€21), 6-person (€31), 8-person (€41), and 12-15 person (€51).

Quantifiable outcome

• 100% biological/organic breads - no additives, preservatives, or chemical inputs
• +2 more outcomes

Named customers2 records

Segments4 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Integration2 records

Feature3 records

Partnerships

One partnership is on record.

• Maison Landemaine JaponcoreOthersDedicated Japanese subsidiary handling operations in Tokyo. Registered as SAKURA INVEST branch with SIRET 5010401116835 at 3-1-5 Azabudai, Minato-ku, Tokyo 106-0041, Japan. Responsible for sales of certain products in Japan, with manufacturing and shipping handled by SAKURA INVEST (France).

Scale indicators6 records

Recent moves8 records

Expansion highlights6 records

Direct peers

• Maison Kayser: Founded by Eric Kayser, Maison Kayser is a multi-location artisanal boulangerie-pâtisserie chain headquartered in Paris with significant international presence (including Tokyo). Directly comparable in scale, French artisanal baking philosophy, retail bakery model, and French-Japanese footprint overlap with Maison Landemaine.
• Poilâne: Iconic Parisian artisanal bakery known for hand-crafted sourdough breads, viennoiseries, and pastries, with retail locations in Paris and a globally recognized brand. Direct peer in artisanal French baking, retail storefront model, and premium positioning; comparable customer base of discerning consumers and professional chefs.
• Pierre Hermé Paris: Paris-based haute pâtisserie house led by Pierre Hermé (where Rodolphe Landemaine trained at Ladurée alongside him). Operates boutique pâtisseries in Paris, Tokyo, and other cities, and shares the French-international-Japan artisanal pastry footprint and high-end positioning that define Maison Landemaine.
• Du Pain et des Idées: Single-location Paris artisanal boulangerie run by Christophe Vasseur, renowned for natural-leaven breads and viennoiseries. Comparable artisanal French baking approach, natural-leaven technique, and premium Parisian consumer base, though smaller in scale.
• Le Pain Quotidien: Belgian-origin bakery-restaurant chain with an organic/biological bread focus and presence across Europe and Japan. Closely comparable on organic sourcing, neighborhood bakery-café model, and international multi-location footprint overlapping with Maison Landemaine's Paris-Tokyo presence.
• Sadaharu Aoki: Franco-Japanese pâtisserie brand with boutiques in Paris and Tokyo, famous for blending French techniques with Japanese aesthetics. Directly comparable Parisian artisan-Japanese boutique model and Franco-Japanese founder story; smaller but conceptually adjacent.

Broad incumbents

• Ladurée: Historic Parisian luxury pâtissier and macaron house with global boutique distribution including Tokyo. Competitor in premium French viennoiserie/patisserie and a former employer of Maison Landemaine's founder; similar premium positioning and Paris-Tokyo dual presence make it a comparable broad incumbent.
• Paul (Groupe Holder): Large, established French bakery chain with hundreds of locations across France and internationally including Japan. Operates in the same boulangerie-pâtisserie category but at much greater scale and with broader mass-market positioning; relevant as the dominant incumbent benchmark for unit-economics and international expansion.
• Brioche Dorée (Le Duff Group): French bakery-café chain owned by Le Duff Group with broad national and international coverage. Operates in the same boulangerie-pâtisserie category and competes for foot traffic at lower price tiers; useful as a broad incumbent comparable for chain-bakery unit economics.

Regional players

• Dominique Ansel Bakery: French-origin, New York-based celebrity bakery known for viennoiserie and signature pastries with locations in Tokyo and London. Comparable in French artisanal viennoiserie emphasis, premium positioning, and presence in the Tokyo market; regional because it does not operate in Paris.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks5 records

Key highlights7 records

Customer concentration

• Facebookfacebook.com/maisonlandemaine
• LinkedInlinkedin.com/company/maison-landemaine/?originalSubdomain=fr
• Instagraminstagram.com/maisonlandemaine
• Xx.com/M_Landemaine

Compliance4 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Subsidiaries1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Maison Landemaine