Breizh Frites Launches First Fresh Pre Cooked Fries Plant in Plumieux

The Breizh Frites plant, located in Plumieux, France, began operations in November 2025, with its first sales recorded on January 2, 2026. Founded by Pascal Lemaire, Jean-Pierre Rivery, and Hervé Le Gall, alongside three other Breton farmers, the company represents Brittany’s first industrial facility dedicated to producing fresh pre-cooked fries. 

Fully rooted in the region, the potatoes are produced, processed, and distributed locally, marking the beginning of a promising new industrial venture. 

Launched discreetly a few months ago, Breizh Frites is currently in its ramp-up phase, focusing on increasing the pace of its production line. The project is led by experienced entrepreneurs: Pascal Lemaire, former director of Cocorette; Jean-Pierre Rivery, former president of Diana Pet Food and current head of the CCI Bretagne; and Hervé Le Gall, a production manager and farmer. 

As the first facility of its kind in Brittany, Breizh Frites stands out in a niche market with only two other similar factories across France. 'There are two others in France,' noted Pascal Lemaire, highlighting the company’s unique positioning as it works to establish itself and scale up production in the coming months.

A complete local production chain

After three years of market research, the trio has developed and installed a complete local production chain. Upstream, Breizh Frites brings together six potato-producing farms, including those of the three main partners (the other three being minority partners). Spread over different territories in Brittany, these farms have nearly 200 hectares of cultivation of these edible tubers.

At the heart of this ecosystem is the industrial tool – Breizh Frites – located in Central Brittany, in Plumieux, in the former premises of the company La Trinitaise (formerly Sovipor), which have been left unused for several years. 

Pascal Lemaire, President of Breizh Frites and former director of Cocorette:

"We only kept the structure to renovate and rearrange everything inside. In total, four million euros have been invested, including nearly one million euros in subsidies."

He added that the funding was supported by the Brittany Region, the European Agricultural Fund for Rural Development (EAFRD), which contributed €927,000 (USD 1.09 million), and the community of Loudéac.

In a 1,600 m2 building that has been renovated, a production line is currently operational and automated from the cleaning of the potatoes to their bagging. In the meantime, they will be passed under the cutting choppers, in the fryer tunnel and then the cooling tunnel, to achieve an intermediate quality of preparation and tasting. 

Hervé Le Gall, Director of the Breizh Frites industrial site:

"The fresh pre-cooked fries preserves the organoleptic properties of the product while guaranteeing quick and easy use, since a final bath of 3-4 minutes in a deep fryer is enough to finalize their preparation before consumption."

Distribution provided by Réseau Le Saint

Currently, 15 people have been recruited and are working on the launch of this production. Organised in 2×8, the capacity of this first industrial line will quickly reach 5000 tonnes of fries per year, packaged in 5 kg bags with a shelf life of 21 days. 

Hervé Le Gall:

"The factory really started running last November. Our first bags were sold on January 2, 2026."

Downstream, the management of Breizh Frites has secured its distribution by joining forces with Réseau Le Saint, the leading distributor of fresh products in Brittany and the second nationally.

Pascal Lemaire:

"Our first orders are for professional and collective catering (RHD)."

He explained that optimizing fresh fries production will support the national network developed by Réseau Le Saint across its establishments in France.

Pascal Lemaire:

"In a second phase, we will investigate the supermarket market, with bags of 1 or 2.5 kg, more suitable for household consumption."

In the meantime, the Breizh Frites company is slowly but surely gaining momentum, aiming in the long term for the installation of a second production line, and the ability to put its two cents in the national market for the production of fries, 65% owned by the Hauts-de-France Region.