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THE ART OF ICE CREAM AT L’ANGÉLYS
A Tasting Guided by the Senses
SIGHT, TASTE, SMELL: A SENSORY ADVENTURE
A Journey Since 1996
Since 1996, Angélys has embodied excellence in the art of ice cream. The passion of Denis Lavaud, master ice cream maker, is reflected in each creation, offering a unique experience where the senses are the guides.
PASSION FOR EXCELLENCE
Certified “Artisanal Ice Cream of France”
Founded by Denis Lavaud, L'Angélys reached the pinnacle of frozen craftsmanship with the "Glaces Artisanales de France" certification after two decades of dedication. Since its beginnings, Denis has favored natural materials, excluding artificial flavors, colorings and vegetable fats. An uncompromising approach, without preservatives, without gluten, without palm oil, and adapted to vegan diets.
THE POWER OF FRUIT
Innovation and Inspiration
Innovation at L'Angélys is not limited to written rules but is inspired by the desires and inspirations of the master ice cream maker. Passionate about both sweet and savory foods, Denis Lavaud imagines new ice cream projects while cooking. With more than 170 different products, L'Angélys ice creams amaze the taste buds, the result of 25 years of experimentation and constant innovation.
COMMITMENTS AND ETHICS
Values in Every Bite
The Denis Lavaud teams are committed to offering quality products, where each tasting recalls the original taste of the ingredients. Without colorings, artificial flavors, preservatives, gluten (except in cones), or lactose (in sorbets), L'Angélys ice creams favor the purity of flavors. With a fat content exceeding the 5% required by law, the smooth texture guarantees a velvety experience.
A TEAM LIKE A FAMILY
Sharing and Transmission
Angélys is above all a family of 40 employees sharing the values of Denis Lavaud. Entrepreneurial success is accompanied by an altruistic philosophy, combining sharing and transmission. The “memory of taste” is at the heart of this transmission, where each employee is imbued with the requirement to “continually seek quality, the best”.
LOCAL AND GLOBAL SUPPLY
The Secrets of the Terroir and Quality
Raw materials are the key to good ice cream. L'Angélys sources locally as much as possible, favoring quality suppliers in Charente-Maritime. From Le Rouge-Gorge melon to Taizé to Cognac caramel, each ingredient is chosen with care. Pulped fruits, like strawberries of five different varieties, are assembled in a unique way, creating flavors exclusive to L'Angélys.
AN ECOLOGICAL APPROACH
Commitment to the Environment
L'Angélys is committed to an ecological approach by using freezing with more natural nitrogen to reduce the carbon footprint. Clear waste water treatment, recyclable and reusable ice trays, proving that L'Angélys' icy passion blends harmoniously with a commitment to the environment.
A SUCCESS STORY TO SHARE
Denis Lavaud, a Crowned Autodidact
Denis Lavaud, founder of L'Angélys, embodies entrepreneurial success. Awarded the Regional Victory of Autodidacts of New Aquitaine, he shares his story, starting from nothing in his garage in 1996. With exponential growth in turnover and an extension of the premises in 2022, L'Angélys is aiming for a goal ambitious amount of 23 million euros for 2023.
HANDMADE KNOW-HOW FOR THE HOLIDAYS
Artisanal Logs to Amaze
Every year since September, L'Angélys creates handmade logs for the holidays. Far from industrial methods, the production process involves four to five people on the line, ensuring authentic artisanal quality. These logs, emblems of the celebrations, bear witness to the passion and know-how that make L'Angélys the French reference in artisanal ice cream.
CONCLUSION: QUALITY AS TRADITION
L’Angélys, a Frosted Story of Excellence
In conclusion, L'Angélys is much more than an ice cream brand, it is a story of passion, innovation, family values, ecological commitment, and success. Each scoop of ice cream, each full fruit sorbet, each log tells the frosty story of a company dedicated to offering the best in frozen craftsmanship, with quality as an unchanging tradition.
For your health, avoid eating too fatty, too sweet, too salty
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