To eat well and feed better, we believe that the producer must regain his place at the heart of the food chain, becoming more than a distant link upstream of a system dominated by ultra-processed junk food, poor in nutrients, rich in sugar, fat and additives.
Superproducteur's mission is to promote the work of these superheroes of the food and culinary resistance, who are faithful to the Slow Food principles of good, clean and fair eating. Our approach to food thus integrates the fundamentals of better feeding and eating: organic or in-conversion peasant agriculture, respect for short circuits and biodiversity, principles of fair trade and sustainable development, artisanal recipes made from seasonal products, without inputs or preservatives, all following a drastic ethical and quality charter.
Let's go beyond the good and the beautiful, by accompanying farmers in the development of their agricultural know-how. We are committed to making better eating accessible to as many people as possible, with authentic finished products distributed to a multi-channel BtoB clientele.
Thanks to a set of specifications that are as careful as they are ambitious, we give pride of place to local know-how with 100% natural recipes concocted with ingredients that travel less than you do.
In addition to being organic and respectful of the seasons, each recipe is prepared in an artisanal way, using raw ingredients cooked with passion.
To guarantee a fair remuneration for producers, Superproducteur gourmet recipes are distributed to a network of committed professionals: shops, bars, cafés, restaurants, hotels, companies, etc.
Rather high-end Superproducer recipes?
Their price is designed to be as fair as possible in order to match their value.
The cost of a recipe includes :
60% for producers
raw material, production, remuneration
10% for logistics
30% for Superproducer
team, premises, R&D, business development
Our strong commitment to our producers and consumers can be summed up in three points: promoting good food, developing the terroirs and ensuring the ecological transition for farmers.
But what does this mean in practice?
Launched in 2014 by 2 passionate gourmets, Superproducer is not only about agricultural jobs! Discover the team growing between Bordeaux and Paris:
Co-founder
Pauline is a lover of good food. A disciple of Lenôtre and Ducasse, she masters culinary creation and knows how to delight gourmets.
Co-founder
Frank is passionate about digital. Trained by web experts, he rethinks IT tools to simplify the life of professionals.
Designer
Astuti works with images and words. She loves the useful, the beautiful, but also the Hawaiian shirts.
Python back-end developer
Ludovic is passionate about cinema and science fiction, there is more to life than just numbers!
Join us in relocating food processing directly to farms
Our teams are at your disposal to discuss and provide you with their expertise on the ranges and products that you could offer in your establishment.
Whether you are a small producer, an organic craftsman or a converting producer... our approach puts your work at the heart of the food chain!
