Our History
Le Mont Saint-Michel
Born 1200 years ago, when the Archangel Saint-Michel appeared to men and built an abbey on top of a sacred mountain located in the middle of a huge bay bordering the Channel coast and where the world’s highest tides take place.
La Mère Poulard of yesterday
The most typical characters of Mont Saint-Michel, at the beginning of the century, are La Mère Poulard and the Marquis of Tombelaine. Annette Poulard arrived at Mont Saint-Michel with the architect of historical monuments, Mr Corroyer, whose cook she was.
In 1888, this young and talented cook settled down and opened her inn, La Mère Poulard, which was then taken over by her family for a long time, notably by her sons. It was then that she established the institution of her famous omelette with her secret recipe which, it is said, makes the food tastier.
Thanks to her culinary talents and her kindness, Mother Poulard quickly became famous. Her reputation spread beyond the borders of Normandy and Brittany and she became the ambassador of French cuisine and the art of living.
Warm and prolific, Annette Poulard has the reputation of a great cook who successfully ran her inn for 70 years. Her image is inseparable from the “Marvel of the West”. She left behind a collection of recipes which today allows us to offer a range inspired by her know-how.
L’exigence et la satisfaction de nos clients sont au cœur de nos préoccupations.
The development of the biscuit factory
The chairman, Eric Vannier, has chosen to revive this past while adapting it to modern consumption. Already the owner of the Mère Poulard inn and many other hotel and restaurant establishments located on Mont Saint-Michel, Eric Vannier decided to add a food-processing dimension to this name.
For more than a century, biscuit production was limited to the Mère Poulard inn at Mont Saint-Michel. But faced with ever-increasing consumer demand, the size of the inn’s cellar had become insufficient. After two relocations of the production in 1993 (Beauvoir) and 1994, a new one was built in 1996 in Saint Etienne en Coglès.
Since then, the biscuit factory has developed year on year and is now able to produce at a rate of 450kg/h on the cookie line and 1200kg/h on the moulded biscuit line.
Derivative products
With the aim of diversifying, the Mère Poulard brand includes a range of delicatessen products: a sweet range (caramels, jams, chocolates) and a savoury range.
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Our engagements
Our history
After the success of the Mère Poulard inn, the know-how and hospitality of the inn is now being used to share the art of biscuit making. Building on the reputation of the inn and its hospitality, the biscuit factory was founded in 1995 with the aim of passing on the traditional recipes of Mère Poulard.
In a market where brands are competing with each other in terms of invention and modernisation, La Mère Poulard biscuit factory has taken up the challenge of the Taste of Good with simple and genuine products that respect tradition: these traditional and authentic recipes and their packaging recall the roots and the world of the biscuit factory.
Today, as in 1888, La Mère Poulard offers you its delicious lucky biscuits, pure butter and free range eggs, made with the best products.
La Mère Poulard derives its honorary title of “Mother” from its expertise, its traditional recipes and its working methods which take into consideration the quality of the products used. To discover how these specificities are implemented on a daily basis, discover us through our video.
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Since its creation, La Mère Poulard biscuit factory has been at the forefront of respecting French standards in terms of the environment, the use of fresh products and quality in the production of its products, as well as the working conditions of our team members and partners.
