La Talemelerie

What La Talemelerie does

La Talemelerie is a French artisanal bakery and pâtisserie founded in 1996 by François Bazès and operated through the legal entity SAS LEVAIN DEVELOPPEMENT. The company runs 10 retail boutiques concentrated in Grenoble (seven locations), Chambéry (three), and Seyssinet-Pariset, with a flagship historic site at 4 Place Championnet, Grenoble, featuring a century-old wood-fired oven. Its catalog covers more than 20 breads and more than 30 viennoiseries and pastries produced entirely in-house using traditional methods: 100% French cereals, AOP Isigny butter, AOC walnuts from Dauphiné/Vinay, stone-ground flours, natural sourdough levain, slow kneading, and long fermentation. A monthly rotation of 'Pain du mois' and 'Éclair du mois' items drives seasonal novelty.

Revenue is generated through three channels: direct walk-in retail across the boutique network, a Click & Collect online ordering system that allows orders to be split across multiple Grenoble or Chambéry stores for in-store pickup, and a B2B professional supply channel targeting restaurants and businesses via a dedicated commercial team and quote-based pricing. The customer base is overwhelmingly local individual consumers in the Auvergne-Rhône-Alpes region, supplemented by SMB and occasional-event B2B orders and a 2024 partnership with corporate lunch-delivery operator Hop Lunch. Named partnerships also include charitable solidarity galette des Rois programs with CHU Grenoble-Alpes and Centre Hospitalier Métropole Savoie.

Product pricing is positioned in the premium artisanal band, with traditional baguettes at €1.30–€2.70, specialty breads up to €6.80/kg or €16.60/kg for the Norvégien gourmand, individual pastries at €3.40–€4.10, shareable tarts from €15.40, and a snacking formula at €11.90. The brand is referenced by the Gault et Millau food guide and was a departmental finalist in the 'La Meilleure Boulangerie de France' television competition. The company remains privately held with no disclosed external institutional investors.

Name

La Talemelerie

Legal name

SAS LEVAIN DEVELOPPEMENT

Website

https://latalemelerie.com

Company type

Private

Founded year

1996

Operating status

Operating

Headcount range

51–100 employees

Short description

La Talemelerie is a privately held French artisanal bakery and pâtisserie founded in 1996 in Grenoble, operating 10 retail boutiques across Grenoble, Chambéry, and Seyssinet-Pariset, serving local consumers, SMBs, and B2B clients with traditional natural-levain breads, viennoiseries, and pastries via retail, Click & Collect, and professional supply channels.

Ownership category

akta.pro rank

Product category

Artisan Bakery

NAICS

Retail Bakeries (311811), Baked Goods Retailers (445291), Restaurants and Other Eating Places (72251)

SIC

Retail-Eating & Drinking Places (5810), Bakery Products (2050), Retail-Eating Places (5812)

akta.pro primary industry

Bread & Pastry Specialty Stores (CRAHAGAC)

akta.pro secondary industries

Patisseries & Viennoiserie (French-Style) (THAFAFAB), Dessert Cafes (Coffee + Desserts) (THAFADAH)

Keywords

• Artisan bakery
• French breads
• Viennoiserie pastries
• Boulangerie patisserie
• Sourdough bakery

Headquarters

HQ city

Grenoble

HQ country

France

HQ region

Europe

Offices10 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

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

Revenue model

1. Retail Sales (Boulangerie-Pâtisserie): Direct sales of artisanal breads, pastries, viennoiseries, and snacks through 10 physical retail locations to individual consumers
2. Click and Collect E-commerce: Online ordering system with in-store pickup, allowing customers to order products online and collect at selected store locations
3. Professional/B2B Supply: Supply of artisanal bakery products to professional clients (restaurants, businesses) with dedicated commercial service and quote-based pricing

Pricing tiers

Go-to-market motion3 records

Distribution channels3 records

Marketing channels8 records

Core offering

La Talemelerie is an artisanal French bakery-pâtisserie that produces and sells traditional breads (baguettes, country breads, specialty breads), viennoiseries, individual pastries (éclairs, tartelettes, barquettes, allumettes), shareable pastries (tartes, flans), festive products (galettes des Rois), and snacking items (sandwich formulas) through 10 physical retail locations. Operations are supported by a Click and Collect online ordering service, a quick-service restaurant area at the Stalingrad store, and a dedicated B2B professional supply channel serving restaurants and corporate clients.

Product overview

La Talemelerie is an artisan bakery and patisserie offering a diverse portfolio of breads, pastries, viennoiseries, and snacking products across 9 stores in Grenoble, Chambéry, and Seyssinet-Pariset. The core product lines include: traditional French breads (baguettes, country breads, specialty breads) made with T65 flour and natural leaven fermentation; pastries (éclairs, tartes, tartelettes, individual pastries); viennoiseries and specialties; and a snacking menu with sandwiches, paninis, pizzas, and salads. The company also operates a Click and Collect online ordering service for in-store pickup. Products are crafted using artisanal methods including 100% French cereals, natural leaven, slow kneading, long fermentation, and AOP butter. Monthly rotating 'Pain du mois' and 'Éclair du mois' creations showcase seasonal specialties.

Differentiator

Problem solved

Functional benefit

Products and services

• Chocopain A chocolate bread (pain du mois) made with cocoa powder and dark chocolate chips, shaped by hand in the form of a cabosse, featuring a tradition dough base with cocoa, sugar, and dark chocolate palets.
• Éclair fraise rhubarbe An éclair (éclair du mois) featuring strawberry and rhubarb flavors, made with AOP Isigny butter, combining the sweetness of strawberry with the acidity of rhubarb.
• Baguette tradition Traditional French baguette made with T65 flour and natural leaven fermentation, featuring a golden crispy crust and airy, soft crumb.
• Baguette Talemelière (Poolish) The flagship baguette of La Talemelerie, made with T65 white flour and slow poolish fermentation, featuring a light and crispy texture.
• Pain hamburger ciabatta A sesame-seeded ciabatta hamburger bun made with T45 wheat flour, milk, and yeast fermentation, featuring a soft texture and crispy crust.
• Baguette au pavot A baguette topped with poppy seeds, made with T65 wheat flour and poolish fermentation, featuring a crispy and fragrant texture.
• Pain Norvégien A balanced organic bread with seeds, made with wheat and rye flour ground on a stone mill and various seeds, ideal for balanced meals.
• Mini pain au noix A mini walnut bread made with T65 wheat flour, AOC walnuts from Dauphiné, and natural leaven fermentation, featuring a soft and fragrant crumb.
• Barquette marrons A pastry made with an almond biscuit base and creamy chestnut filling, featuring a light, moist texture and sweet chestnut flavor.
• Allumette ganache Also known as cigar au chocolat, this pastry features a crispy almond tuile filled with melting chocolate ganache, among the most popular pastries.
• Pain aux figues A festive bread for December, made with country-style dough on natural leaven and generous pieces of dried figs, perfect with foie gras.
• Le Grand seigle noir (complet de seigle) A rye bread made with T170 rye flour, wheat germ (10%), and natural leaven fermentation, featuring a dense texture and slightly acidic flavor, ideal with cheese or seafood.
• Baguette 5 graines A baguette made with T65 wheat flour, yellow linseed, brown linseed, and sesame, with poolish fermentation for a light and airy texture.
• Formule sandwich dessert & boisson A lunch formula including a house-made sandwich of choice, a dessert from the artisan pastry range, and a beverage.
• Tarte à la framboise A tart with a crispy sweet pastry base, topped with creamy mousseline and fresh raspberries, dusted with icing sugar.
• Tarte au flan pâtissier A tart made with crispy sweet pastry and creamy vanilla custard filling.
• Tartelette fruits A tartlet with 100% homemade sweet pastry topped with seasonal fresh fruits, creamy mousseline, and a glossy finish.
• Pain bûcheron de campagne A 1kg country bread made with T65 wheat flour and rye flour (7%), fermented with natural leaven, featuring a crispy crust and soft, slightly acidic crumb.
• Tartelette mytrille A tartlet with crispy sweet pastry, creamy mousseline, generous fresh blueberries, and a glossy finish.
• Flûte tradition Traditional French flute made with T65 flour and natural leaven fermentation, featuring a crispy crust and soft crumb.
• Grand pain de campagne (levain naturel) A country bread made with T65 wheat flour and rye flour (7%), fermented with natural leaven and baked in a century-old wood-fired oven at the Championnet historic bakery.
• Pain burger viennois A 100% homemade hand-shaped burger bun made with T45 wheat flour, fresh milk, and AOP butter, with a soft and light texture from yeast fermentation; a customer favorite among professionals and individuals.
• Baguette aux noix A walnut baguette made with T65 wheat flour, AOC walnuts from Dauphiné (Vinay), and natural leaven fermentation.
• Norvégien gourmand à la coupe A generous bread made with wheat and rye flour ground on a stone mill, topped with mixed seeds and dried fruits, ideal for athletes and those seeking authentic flavors.
• Pain aux 5 céréales (semi complet) A semi-whole grain bread made with wheat and rye flour, featuring five-grain flakes (wheat, barley, oat, rye, rice) and natural leaven fermentation.
• Pain aux noix A walnut bread made with T65 wheat flour, AOC walnuts from Dauphiné, and natural leaven fermentation, featuring a crispy crust and soft, fragrant crumb.
• Galettes des Rois (Epiphany cakes) Traditional French Epiphany galettes featuring decorative fèves designed by hospitalized children, with €1 per galette sold donated to pediatric services through the solidarity galette program.
• Click and Collect Online Ordering Service Online ordering service allowing customers to place orders online and pick up in-store at La Talemelerie's Grenoble and Chambéry locations, with the ability to split orders across multiple stores.
• Quick Service Restaurant (Restauration rapide) Quick dining service at La Talemelerie Stalingrad in Grenoble, offering breakfast and lunch for dine-in customers.
• B2B Professional Supply Supply of artisanal bakery products to professional clients (restaurants, businesses, hospitals) with dedicated commercial service ([email protected]) and quote-based pricing for regular or occasional supply.

Quantifiable outcome

• Natural sourdough fermentation provides exceptional conservation qualities
• +1 more outcomes

Named customers4 records

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature3 records

Partnerships

Three partnerships are on record, tiered minor and core.

• Hop LunchminorStrategic or Co-development Partner · 1 January 2024Partnership with Hop Lunch, a corporate lunch delivery service founded in 2018 by Matthieu Diebold. La Talemelerie provides artisanal bakery products for office lunch delivery in Grenoble area.
• CHU Grenoble-Alpes (Hôpital Couple Enfant)coreOthers · 1 January 2024Solidarity galette program: 1€ per galette des Rois sold donated to pediatric services. Children's drawings from hospitalized patients used as fèves in galettes. 1 year of animal therapy sessions funded through donations.
• Centre Hospitalier Métropole SavoiecoreOthers · 1 January 2024Solidarity galette program collaboration with pediatric services; fèves created by hospitalized children featured in galettes

Scale indicators5 records

Recent moves6 records

Expansion highlights5 records

Others

• Banette: Federated network of independent French bakers operating under the Banette brand and baguette specification. Comparable as the broader artisanal/quality bakery ecosystem in which La Talemelerie competes, though Banette is more of a brand/affiliation model than vertically integrated retail.
• Carton Pâtissier / Pâtisserie Fine Française: France's network of MOF (Meilleur Ouvrier de France)-recognized artisan pâtissiers and related craft bakeries, of which master baker Franck Moriot's recognition is a comparable signal. Relevant as the talent pool and category standard La Talemelerie positions against.

Broad incumbents

• Poilâne: Iconic Parisian artisan boulanger known for wood-fired sourdough and hand-shaped loaves. Comparable as a heritage French craft bakery with global brand recognition, though more concentrated in Paris and luxury gifting rather than multi-store regional retail.
• Maison Paul: Historic French boulangerie-pâtisserie brand with a national and international store network. Comparable for multi-store French bakery retail and viennoiserie leadership, though with a larger, more industrial footprint and stronger presence in transport hubs.
• Brioche Dorée: Established French bakery-café chain under Le Duff Group with broad national and international presence. Comparable as a French bakery-chain operator with on-premise dining and B2C retail, though positioned more in fast-casual than artisanal premium.

Direct peers

• Maison Kayser: Eric Kayser's artisanal French bakery chain operating numerous boutiques across France and internationally. Directly comparable as a multi-store craft boulangerie-pâtisserie emphasizing traditional levain, long fermentation, and premium positioning across B2C and B2B channels.

Regional players

• La Mie Câline: French bakery-restaurant franchise chain with hundreds of locations across France. Comparable as a multi-site French bakery operator, though more standardized and franchise-led versus La Talemelerie's owner-operated artisanal model.
• Boulangeries Ange: Fast-growing French bakery franchise with a primarily southern-France footprint and aggressive expansion. Comparable as a regional multi-store bakery chain with both retail and on-site snacking, though lower artisanal premium than La Talemelerie.

Emerging players

• Le Grenier à Pain: Multi-awarded French artisan bakery chain (including 'La Meilleure Boulangerie de France' recognition) operating several locations in western France. Comparable as an award-recognized craft bakery chain scaling its artisanal production model.
• Du Pain et des Idées: Paris-based artisan bakery founded by Christophe Vasseur, known for naturally leavened breads and inventive viennoiseries. Comparable as a craft bakery emphasizing levain naturel and premium positioning, though single-store rather than multi-boutique.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks7 records

Key highlights7 records

Customer concentration

• YouTubeyoutube.com/@latalemelerie
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• Instagraminstagram.com/latalemelerie

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 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 La Talemelerie