Swiss chocolate giant Barry Callebaut has entered into a joint venture with pastry chefs Paco and Jacob Torreblanca to open a “speciality” factory in Spain.
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The factory, a 80:20 joint venture between the parties, is dedicated to “premium” frozen decorated patisseries and will involve Paco Torreblanca creating the desserts, while Barry Callebaut takes care of production and international distribution.
“The joint-venture with the master chef pâtissier Paco Torreblanca is in line with our strategy to strengthen our business with professional customers and to expand our offering for them,” said Philippe Janvier, vice president gourmet Europe of Barry Callebaut. “Many chefs do not find skilled labour any more; others – such as caterers – need to be flexible in their planning.
“For both customers segments the ‘ready-to-serve’ top-quality convenience products offer a highly welcome alternative.”
The new facility employs around 40 staff and can make up to 30,000 pastries per day, with the space to double the output in the future.
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By GlobalDataBarry Callebaut Pastry Manufacturing Iberica is already working at more than 50% capacity utilisation, delivering daily to every European country, and is in the process of starting exports to North America and China.
“For two years, together with Barry Callebaut, we have been developing a unique process allowing a high production output while always ensuring my credo is respected,” Paco Torreblanca added.
