[cabosse] SAS

What [cabosse] SAS does

Cabosse SAS is a French artisanal patisserie and chocolate maker founded in 2016 by chef Bastien Dangelser, a Master Pastry Chef trained under MOF chefs Olivier Nasti and Franck Fresson. The company produces a handcrafted portfolio centered on pastries (entremets, mille-feuilles, Paris-Brest, Saint-honoré, seasonal tarts), chocolates and confections (boxed assortments from 200g to 800g, mendiants, orangettes, truffles, pâtes de fruits), cakes (traditional Alsatian Kougelhopf, moelleux, signature cakes), artisanal ice creams and sorbets in 16+ flavors, and petits fours. Production is centralized at the creation laboratory in Rixheim and sold through three company-owned boutiques in Mulhouse (flagship, 2016), Rixheim (2022), and Altkirch (2024, with tea room). Sourcing emphasizes local and biological ingredients from named Alsatian farms, with reduced butter and sugar formulations.

The company's revenue model is direct-to-consumer retail combined with online ordering for in-store pickup (no delivery), supplemented by a B2B corporate gifting service for branded chocolates and a custom events service for weddings, baptisms, and private celebrations. Pricing is per-unit at premium tiers (entremets €16–€27.50, ice cream pots €9.90, chocolate boxes from €17). The customer base is hybrid: individual walk-in consumers in Alsace as the primary segment, with corporate clients and event celebrations as secondary segments. The Altkirch location introduces an on-premises tea room and light dining channel, extending the model from counter-only retail to hospitality experience. Distribution is intentionally regional — no delivery, no wholesale, no national footprint — and the operation runs with approximately six employees on a registered capital base of €35,000, with no external funding rounds disclosed.

Name

[cabosse] SAS

Legal name

CABOSSE SAS

Website

https://patisserie-cabosse.fr

Company type

Private

Founded year

2016

Operating status

Operating

Headcount range

1–10 employees

Short description

Cabosse SAS is an artisanal French patisserie and chocolatier founded in 2016 by Bastien Dangelser, operating three boutiques in Alsace (Mulhouse, Rixheim, Altkirch) plus a tea room, selling handcrafted pastries, chocolates, cakes, ice creams, and petits fours to individual consumers, corporate clients, and event customers via in-store and online pickup.

Ownership category

akta.pro rank

Product category

Artisanal Patisserie & Chocolaterie

NAICS

Retail Bakeries (311811), Baked Goods Retailers (445291), Bakeries and Tortilla Manufacturing (3118), Chocolate and Confectionery Manufacturing (31135), Sugar and Confectionery Product Manufacturing (3113)

SIC

Bakery Products (2050), Sugar & Confectionery Products (2060), Ice Cream & Frozen Desserts (2024)

akta.pro primary industry

Patisseries & Viennoiserie (French-Style) (THAFAFAB)

akta.pro secondary industries

Patisseries & Dessert Boutiques (CRAHAGAB), Chocolate & Confectionery Shops (THAFAGAD), Chocolate & Confectionery Patisseries (Bonbons, Truffles, Macarons) (THAFAFAL)

Keywords

• Artisan pastries
• Chocolate confectionery
• Celebration cakes
• Artisanal ice cream
• Tea room service

Headquarters

HQ city

Rixheim

HQ country

France

HQ region

Europe

Offices3 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

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

Revenue model

1. Retail Product Sales: Direct sales of artisanal pastries, chocolates, cakes, ice creams, and petits fours through three physical boutiques and online ordering with in-store pickup. Products are sold as one-time purchases at fixed unit prices, with no subscription model.
2. Custom Corporate Orders: Bespoke pastry orders for corporate events, weddings, baptisms, and receptions. Custom chocolate gifts with company branding for business occasions. Quotes provided based on specific client requirements.
3. Tea Room Service: On-premises consumption at the Altkirch tea room, offering pastries, Viennese pastries, hot beverages, cold drinks, and artisanal ice creams for dining in or takeout.

Pricing tiers

Go-to-market motion1 record

Distribution channels3 records

Marketing channels4 records

Core offering

[cabosse] SAS is an artisanal French patisserie manufacturing and selling handmade pastries, signature entremets, chocolates and confectionery, traditional Alsatian cakes, artisanal ice creams, and petits fours. The company operates three owned retail boutiques in the Alsace region (Mulhouse, Rixheim, Altkirch) with an in-store pickup e-commerce channel, and offers custom B2B services for corporate gifts and event catering as well as a tea room at its Altkirch boutique.

Product overview

[cabosse] SAS is an artisanal French patisserie offering a diverse portfolio of handcrafted products centered on pastries (pâtisseries), chocolates and confectionery (chocolaterie/confiseries), cakes, ice creams (glaceries), and petits fours. The company operates three boutique locations in Alsace (Mulhouse, Rixheim, and Altkirch) with an in-store pickup e-commerce model. Beyond retail, the portfolio includes B2B services for corporate gifts and event catering, as well as a tea salon in Altkirch. The products range from signature entremets and traditional French pastries to artisanal ice creams in 16+ flavors and premium chocolate boxes. The company emphasizes local and organic ingredients with reduced butter and sugar, positioning itself around quality, creativity, and environmental responsibility.

Differentiator

Problem solved

Functional benefit

Products and services

• Pâtisseries & Signature Entremets Handcrafted French pastries and signature entremets featuring combinations of biscuit, mousse, crémeux, and crunchy layers, produced in the Rixheim creation laboratory for individual consumers seeking premium artisanal desserts.
• Frozen Entremets (Vacherin, Méli Mélo) Artisanal frozen entremets combining ice cream, sorbet, whipped cream, and meringue or parfait elements, sold per unit to individual consumers through boutiques and online ordering.
• Coffrets Chocolats (Chocolate Boxes) Handcrafted chocolate assortments and confectionery (enrobés, mendiants, orangettes, truffes, pâtes de fruits, guimauves, langues de chat, mini tablets, pralinés) presented in boxes from 100g to 800g for gifting and personal consumption.
• Petits Fours Fine bite-sized sweet miniatures crafted with artisanal perfection, available in 200g and 300g sizes for individual consumers and event gifting.
• Kougelhopf and Cakes Artisanal Alsatian Kougelhopf (traditional moist cake enriched with raisins and crunchy almonds) and other individual cakes (yuzu/coco, caramel, fruits rouges, gianduja chocolat/noisette, moelleux chocolat, pécan/orange, cacahuète) sold per unit.
• Ice Cream Pots (Glaceries) Artisanal ice cream and sorbet pots available in 16+ flavors including cacao, café, caramel, chocolat, citron vert/basilic, coco/banane, fraise, framboise, mangue/passion, mojito, pistache, praliné, rhum/raisin, vanille, yaourt, and yuzu.
• Corporate Gifts Service (Cadeaux d'entreprises) Business-to-business gift service providing personalized chocolates with company branding, gourmet gift baskets, and pastries for corporate events such as Christmas, Easter, seminars, and business dinners; quotes provided on request.
• Events & Receptions Service (Évènements & réceptions) Custom-made cake and pastry services for weddings, baptisms, birthdays, and private celebrations requiring bespoke designs matching event themes.
• Salon de Thé (Tea Room) On-premises tea room service at the Altkirch boutique offering breakfast, snacks, house pastries, Viennese pastries, hot and cold beverages, fruity refreshments, and artisanal ice cream for dine-in or takeaway.

Segments3 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Partnerships

Four partnerships are on record, tiered core.

• Ferme de la Petite PrairiecoreOthersLocal dairy farm partnership providing high-quality dairy products for pastries and chocolates. Part of Cabosse's eco-responsible sourcing philosophy using local suppliers.
• Ferme Richard SchmidlincoreOthersLocal farm supplying eggs for pastry production. Supports Cabosse's commitment to local sourcing and quality ingredients.
• Moulin PeterschmittcoreOthersLocal mill supplying flour for pastry and cake production. Integral to the local sourcing philosophy and regional supplier partnerships.
• Ferme FischercoreOthersLocal farm supplying fresh fruits for seasonal pastries and confections. Supports the farm-to-table approach and seasonal product philosophy.

Scale indicators2 records

Recent moves9 records

Expansion highlights10 records

Broad incumbents

• Lenôtre: Established French gastronomy brand (chocolates, pastries, catering, events) with broad distribution and B2B infrastructure. Comparable on product breadth and event/corporate gifting, but with much larger scale.
• Boulangerie Pâtisserie Kayser: Large French bakery-pastry chain with multiple store formats. Comparable on French bakery/pastry retail model, but at a much larger, more industrialized scale and lower price point.
• Fauchon: Iconic French luxury food brand with worldwide gourmet retail and tea room format. Comparable on premium-branding, multi-product portfolio (pastries, chocolates, tea room), and gift business.

Direct peers

• La Maison du Chocolat: French premium chocolate and pastry chain founded by a former MOF chocolatier. Direct comparable on chocolate-and-pastry product mix, boutique retail format, and premium positioning.
• Pierre Hermé Paris: Acclaimed French haute-pâtisserie brand with boutiques across France and internationally. Comparable premium-positioned French pastry and confectionery portfolio, though at significantly larger scale.
• Sébastien Gaudard: Paris-based French pastry chef with boutique retail. Direct comparable on chef-founded model, traditional French pastries, and high-end viennoiserie.
• Ladurée: Iconic French luxury patisserie with global boutique network. Comparable on premium pricing, French pâtisserie category leadership, and luxury gifting/celebration positioning.
• Maison Mulhaupt (Thierry Mulhaupt): Alsace-based artisanal macaron and chocolate house, where Cabosse founder Bastien Dangelser previously worked. Closest direct comparable in terms of geography, format (boutique + production), and category mix (chocolates, pastries, ice cream).
• Maison Fossier: Historic French confectionery and biscuit house from Reims with boutiques and B2B/gifting. Comparable on artisanal French confectionery, single-region heritage, and gift-oriented retail.
• Hugo & Victor: French artisanal chocolatier-pâtissier with boutique stores in Paris. Similar product portfolio (entremets, chocolates, ice cream, iced logs) and premium artisanal positioning.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat3 records

Key risks6 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/100061293532791
• Instagraminstagram.com/cabosse_officiel
• LinkedInlinkedin.com/company/cabosse-sas

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 [cabosse] SAS