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Key dates

BPA group was born in October 1996 thanks to the entrepreneurial initiative of its two current associates: Pascal GOUVRION and Jean-Paul BOSSARD.
They respectively serve as chairman of the managing board and chairman of the supervisory board.
Over the years, BPA has become one of the prominent actors of the fresh Bakery-pastry market for professionals.
Its development was built rapidly by federating various operators from different areas in France (Bretagne, Pays de La Loire, and Centre), but also by pursuing a dynamic product innovation policy.

Our Story

Key Dates

The BPA Group was founded in October 1996 by its two current company directors, Pascal Gouvrion and Jean-Paul Bossard.

Over the years, BPA has become one of the most significant players in the fresh bakery market, providing fresh breads, pastries and other baked goods direct to food industry professionals.

The company expanded quickly, establishing operations in various regions: Brittany, the Loire Valley and Central France. The rapid success and continued growth of BPA is also due to their philosophy of developing products with dynamism and innovation.

1996: The fusion of two existing Loire Valley based companies, Societe Leve and Boulangerie Patisserie Angevine, results in the creation of a new entity: BPA.

1998: Construction of a new 1500m2 manufacturing site at Sainte Gemmes sur Loire (Maine et Loire).

1999: The takeover of Panification de Retz (Loire-Atlantique) results in the creation of BPA Nantes.

2000: Takeover of the Societe Bossard (Loire-Atlantique)

2001: Construction of a new 1800m2 manufacturing site in Nantes.
Creation of BPA Le Mans and the takeover of the bakery branch of Delices de la Tour (Sarthe)

2002: Creation of BPA Rennes and the liquidation and takeover of Fournil de l’Ouest (Ille-et-Vilaine)

2003: Construction of a new 1000m2 manufacturing site at BPA Le Mans (St Pavace)

2004: Extension of the BPA Nantes site and the creation of a line of automated hearth-baked breads destined for the premium baked and part-baked markets.

2005: Creation of BPA Tours following the integration of Amboise Fournil (Indre-et-Loire)

2006: BPA Tours moves into a new building in the urban district of Tours and overhauls its manufacturing equipment.
BPA Nantes creates a new bakery in St Nazaire thus enabling them to provide a fresher, more efficient service for customers in the north west of the Loire-Atlantique.
Launch of the “gateaux frais gourmands” (fresh gourmet cakes) range in supermarkets.

2007: BPA reduces its waste targets by 10% and wins at the national ADEME awards.
Extension of BPA Angers begins: increasing the capacity for producing speciality breads and creating a new bakery for the cake range.

2008: Extension of BPA Angers is completed and the renovation of BPA Rennes begins.

2009: The Rennes site is completely renovated. Implementation of carbon footprint monitoring at BPA Nantes.

2010: Carbon footprint monitoring is introduced across all BPA sites.

2011: Construction of a new manufacturing site at BPA Tours (1000m2 at Joue Les Tours).

2012: Takeover of Sobopat “Le Panistier” (Indre-et-Loire) and Boulangerie Leguern in St Malo (Ille-et-Vilaine)

BPA today:
7 manufacturing sites (Angers, Nantes, Rennes, Le Mans, Tours, St Nazaire and St Malo) covering a total area of 11000m2, 250 employees, 60 delivery vehicles deployed on a daily basis, over 2500 delivery points and a turnover of 17200000 Euros.

As the baker for restaurant and catering services, supermarkets and the food industry, BPA offers a complete range of baked and half-baked breads, both fresh and frozen, as well as a wide range of regional and “home-cooked” cakes.