logo cocagne

DES IDÉES DU GOÛT

Fabricant de produits traiteurs & snacking,
salés et sucrés surgelés
info@cocagne.pro
02 32 80 80 90

02 32 80 80 90

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Our company

COCAGNE

Our profession

We are a Norman SME specializing since 1993 in the manufacture of frozen catering, aperitif and snack products.

Our team creates original concepts and products, drawing on a wealth of expertise:

  • The bakery, with its long-standing expertise, to make all the basic products (brioches, breads, cookies, etc.).
  • The kitchen, where cooks and delicatessens create sauces and garnishes
  • Assembly, thanks to our teams’ expert hands, enabling us to create meticulously-crafted, one-of-a-kind presentations that meet the same exacting standards as those found in the laboratories of the world’s finest caterers.
  • Deep-freezing: Recipe-specific deep-freezing processes preserve textures and tastes.

OUR MUST-HAVES

We have years of experience in developing and manufacturing mini burgers.
The quality of our products is indisputable.
Taste and you’ll understand!

I’m proud to lead this family business, which is growing and adapting to its market while retaining its agility and strong culinary culture.

Luc Alexandre – Chairman

300
REFERENCES
600
TONNES
40
MILLION UNITS / YEAR

OUR CUSTOMERS

Food service centers and wholesalers, leading Home Service / Freezer Centers, supermarkets and export markets

Catering

Snacking

Retail

Freezer Center

Our Experts

Culinary expertise

Our teams are made up of professionals in the food industry (cooks, pastry chefs, caterers, bakers, etc.) whose expertise maintains a high level of requirement and participates in the transmission of knowledge.

Kitchen

Nathalie

Here it's like in a restaurant brigade, we invent, we taste and we start again...

Pastry shop

Arnaud

Having always been in pastry making, I have learned to adapt my recipes to meet the challenge: maintaining the precision necessary for pastry making in large-scale productions.

Delicatessen catering

Grégory

At Cocagne, I am more of a caterer than a pork butcher, but my training helps me every day to maintain the culinary tradition at its highest level.

Bakery

Olivier

As a trained baker, what we like at Cocagne is the diversity of breads to prepare for the productions. Recipes or formats, there is no limit!