OCTAV

What OCTAV does

OCTAV is a French non-profit association (loi 1901) founded in 2022 by Camille ABT and Julien PERENNEC, operating a shared professional food transformation laboratory in Saint-Coulomb near Saint-Malo, Brittany. The organization provides a 70m² HACCP-compliant commercial kitchen equipped with a combination oven, tilting sauté pan, induction plates, vacuum packing machine, dehydrator, combined cutter and vegetable slicer, large cold room, positive and negative cabinets, and a 10-level cooling cell. OCTAV holds a sanitary exemption (dérogation à l'agrément sanitaire) permitting all types of food production on-site. The facility is offered as flexible hourly rentals, a 40-hour pack over three months (€920), or 2-3 day/week residency packages (€675-€990/month) with 24/7 access. The organization is co-financed by the European FEADER LEADER fund, administered by Région Bretagne.

OCTAV serves a fragmented SMB customer base spanning professional food operators (caterers, food trucks, pastry chefs, artisan preservers, restaurateurs), local producers and market gardeners, training organizations, associations, and private individuals. Beyond kitchen rentals, it generates revenue through custom food transformation services ('transformation à façon') that convert client produce into stable products (sauces, compotes, pickles, lacto-fermentations, chutneys, syrups, granolas, vinegars), cooking workshops and courses booked through HelloAsso, and advisory services for public and private food transition projects. The nonprofit legal structure means services are not subject to VAT.

OCTAV's go-to-market is direct-to-consumer and direct-to-SMB, supported by a content-marketing website, regional press coverage (Ouest-France, Le Pays Malouin, Malo Mag, La Vie, MAP INFO), Instagram presence, and a dense network of territorial partners. It is a co-founder of the La Manuf des Jeunes Pousses consortium — labeled Manufacture de Proximité by the French government in 2022 — which integrates OCTAV with six local associations (Le Ruisseau, Ici Cultivons Demain, La Petite Boucle, Compost'Tout, La Ferme des Pots'Potes) and public bodies (Région Bretagne, Pays de Saint-Malo, Saint-Malo Agglomération, Ille-et-Vilaine Department, TAG 35, France Active Bretagne, Étonnants Créateurs) for collective food-transition initiatives.

Name

OCTAV

Legal name

Association OCTAV

Website

https://octav-alim.fr

Company type

Private

Founded year

2022

Operating status

Operating

Headcount range

11–50 employees

Short description

OCTAV is a French non-profit association operating a 70m² HACCP-compliant shared professional kitchen and food transformation laboratory near Saint-Malo, serving food entrepreneurs, producers, training organizations, and community groups through kitchen rentals, custom processing services, workshops, and food-transition advisory.

Ownership category

akta.pro rank

Product category

Shared Commercial Kitchen Services

NAICS

Perishable Prepared Food Manufacturing (311991), Other Food Manufacturing (3119)

SIC

Miscellaneous Food Preparations & Kindred Products (2090)

akta.pro industry

PRIMARYTHAFAJAH

CPO (Central Production/Commissary) + Satellite Ghost Kitchens

Travel & Hospitality/Foodservice & Beverage (Restaurants, Cafes, Bars)/Ghost Kitchens & Virtual Restaurant Brands

SECONDARYIMAIAAAE

Food Services & Catering (On-site/Corporate Dining/Vending)

Industrials, Manufacturing & Construction/Industrial Services & Facility Operations/Facilities Management (Integrated FM)

Keywords

• Shared kitchen rental
• Food transformation services
• Culinary workshop programs
• Professional kitchen rental
• Food transition consulting

Headquarters

HQ city

Saint-Coulomb

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2B and B2C

Offering type

Services

Cost components

Operations, Infrastructure, Personnel, Marketing or Sales, Technology or R&D

Revenue model

1. Kitchen Space Rental: Revenue generated from renting professional kitchen spaces on a per-use, flexible (40-hour pack over 3 months), or residency (2-3 days/week ongoing) basis. Services include utilities, basic kitchen utensils, equipment onboarding support, and maintenance.
2. Custom Processing Services (Transformation à façon): On-demand food transformation service for producers and market gardeners. Clients provide raw produce; OCTAV transforms into stable products (sauces, compotes, pickles, lactofermentations, chutneys, syrups, granolas, vinegars) using recipes from their catalog.
3. Culinary Workshops and Courses: Revenue from cooking workshops and courses offered to individuals, families, and companies on topics including seasonal preserving, health eating, food label decoding, and Breton culinary heritage.
4. Project Consulting Services: Advisory and project management consulting services for public and private establishments related to food transition initiatives, including feasibility studies and experimentation support.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels5 records

Core offering

OCTAV operates a shared professional food transformation laboratory (70m²) near Saint-Malo offering HACCP-compliant kitchen spaces with commercial-grade equipment available for hourly rental, 40-hour flexible packs, or long-term residency (2-3 days/week). The facility also provides custom food transformation services for producers (turning raw produce into sauces, compotes, pickles, lacto-fermentations), culinary workshops, and advisory services for food transition projects.

Product overview

OCTAV operates as a shared food processing laboratory and culinary workshop organization. The core offering is a 70m2 shared professional kitchen (laboratoire de transformation alimentaire partagé) that serves multiple user segments: professional caterers, food entrepreneurs, market gardeners, associations, and individuals. This is complemented by cooking workshops and classes, a custom food transformation service (transformation à façon) for producers, and advisory services for food transition projects. The organization functions as a nonprofit association (loi 1901) in Saint-Coulomb near Saint-Malo, co-financed by European LEADER funds.

Differentiator

Problem solved

Functional benefit

Products and services

• Shared Food Processing Laboratory (Labo Pro / Cuisine Pro) A 70m² shared professional kitchen facility featuring two kitchen spaces with 4 stainless steel tables each (up to 8 people), equipped with commercial cooking equipment and cold storage. Available for hourly rental, flexible 40-hour packages over 3 months, or monthly residency (2-3 days/week with 24/7 access). Targets professional caterers, food entrepreneurs, restaurateurs, food trucks, pastry chefs, and artisan preservers.
• Culinary Workshops and Classes (Ateliers et cours de cuisine)

Quantifiable outcome

• 70m² of professional kitchen space shared among multiple users, reducing per-unit capital requirements
• +2 more outcomes

Named customers4 records

Segments5 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

13 partnerships are on record, tiered core and minor.

• Région BretagnecoreStrategic or Co-development PartnerRegional government authority that administered the European FEADER LEADER funding for OCTAV's establishment. Represents the primary public funding partner supporting the food transition initiative.
• La Manuf des Jeunes PoussescoreStrategic or Co-development PartnerConsortium of committed local actors on the Saint-Malo territory working for food coherence and autonomy. OCTAV actively participates in the emergence of this consortium, which creates new economic activity opportunities through local food supply chain development. Labeled Manufacture de Proximité by the French government.
• Pays de Saint-MalocoreStrategic or Co-development PartnerLocal territorial development organization supporting economic development in the Saint-Malo area. Partner in the FEADER LEADER co-financing arrangement and supporter of local food transition initiatives.
• Saint-Malo AgglomérationminorStrategic or Co-development PartnerInter-municipal cooperation structure for the Saint-Malo urban area, supporting territorial development projects including sustainable food systems.
• Ille et Vilaine DepartmentminorStrategic or Co-development PartnerDepartmental council supporting local development initiatives in the Ille-et-Vilaine territory, part of OCTAV's support network.
• TAG 35minorStrategic or Co-development PartnerLocal territorial development agency in Ille-et-Vilaine, contributing to the ecosystem of support for economic development and social innovation.
• France Active BretagneminorStrategic or Co-development PartnerAssociation supporting entrepreneurship in the social and solidarity economy, providing resources and network access for committed entrepreneurs in Brittany.
• Le RuisseauminorStrategic or Co-development PartnerCooperative organization and member of the La Manuf des Jeunes Pousses consortium, working on sustainable food system development.
• Ici Cultivons DemainminorStrategic or Co-development PartnerAssociation and member of the La Manuf des Jeunes Pousses consortium, focused on local agricultural development and sustainable cultivation.
• La Petite BoucleminorStrategic or Co-development PartnerLocal organization and member of the La Manuf des Jeunes Pousses consortium, contributing to the sustainable food ecosystem.
• Compost'ToutminorStrategic or Co-development PartnerAssociation and member of the La Manuf des Jeunes Pousses consortium, focused on composting and organic waste management.
• La Ferme des Pots'PotesminorStrategic or Co-development PartnerFarm operation and member of the La Manuf des Jeunes Pousses consortium, contributing to local food production and processing.
• Étonnants CréateursminorStrategic or Co-development PartnerNetwork supporting innovative entrepreneurship projects in Brittany, helping OCTAV connect with the broader entrepreneurial ecosystem.

Scale indicators5 records

Recent moves8 records

Expansion highlights5 records

Others

• France Active: National network supporting social and solidarity economy entrepreneurship in France. OCTAV is a beneficiary/supportee of France Active Bretagne; comparable as ecosystem infrastructure rather than direct competition, providing complementary funding and incubation to the same population.

Broad incumbents

• Reef Technology: Operates ghost kitchens and neighborhood kitchens across multiple US cities, converting underused real estate into food production hubs. Conceptually similar to OCTAV in repurposing space for shared food production, though at industrial scale and with venture backing.
• Kitchen United: US-based shared/commissary kitchen operator providing multi-brand cooking spaces and front-of-house ordering integration. Comparable in offering shared professional kitchens to food entrepreneurs, but operates at broader scale and with deeper digital ordering integration than OCTAV.
• Le Cordon Bleu: International culinary school network offering professional kitchen facilities and workshops. Comparable to OCTAV's workshop/training service line, though focused on structured culinary degrees rather than community food-transition programming.
• École Ducasse: French culinary education institution with professional kitchens and training programs. Comparable to OCTAV in offering professional-grade culinary training and HACCP-compliant kitchen access, but specialized in formal culinary education rather than shared-use rentals.
• CloudKitchens: Operator of delivery-only and commissary kitchen facilities globally. Comparable business model (centralized kitchen infrastructure rented to multiple food brands) but at significantly larger scale, more locations, and with technology-enabled booking — the closest international analog to OCTAV's core offering.

Direct peers

• La Recyclerie: Paris-based sustainability and community space with a professional kitchen used for collective cooking events and workshops. Comparable to OCTAV in blending a non-profit/sustainability mission with shared-kitchen access and community culinary programming.
• Cook Angels: French shared professional kitchen and private-chef platform operating in Paris. Directly comparable to OCTAV in the shared-kitchen rental model serving food entrepreneurs, with similar flexible usage tiers and an overlapping customer base of caterers and food producers.
• La Manuf des Jeunes Pousses: Consortium of local actors in Saint-Malo territory (of which OCTAV is a core member) working on sustainable food coherence and autonomy. Directly comparable as a peer network sharing OCTAV's food-transition mission and operating within the same territorial ecosystem.

Regional players

• Ici Cultivons Demain: Brittany-based association focused on local agricultural development and sustainable cultivation, and a member of the La Manuf des Jeunes Pousses consortium. Operates in the same regional food-transition ecosystem as OCTAV, with overlapping producers and partners.

Market position

Strengths4 records

Weaknesses4 records

Competitive moat4 records

Key risks5 records

Key highlights6 records

Customer concentration

• Instagraminstagram.com/reel/CyTdoPLo2PQ/?utm_source=ig_embed&utm_campaign=loading
• LinkedInlinkedin.com/company/octavalim

Compliance2 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

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 OCTAV